Vegan Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A 15-minute vegan salad of mixed greens, fresh vegetables, chickpeas, sunflower seeds, and avocado dressed with tangy Dijon vinaigrette. Simple, satisfying, and ready to eat immediately.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups mixed greens (spinach, arugula, kale)
- 2/3 cup cherry tomatoes (halved)
- 1/2 large cucumber (sliced)
- 1 red bell pepper (sliced or diced)
- 1/4 medium red onion (thinly sliced)
- 3/4 cup cooked chickpeas
- 1/4 cup sunflower seeds
- 2 tablespoons olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 1/4 teaspoons Dijon mustard
- Salt and pepper to taste
- 1 avocado (diced or sliced (optional))
- 3 pepperoncinis (sliced (optional))
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 273mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 430mg
- Calcium
- 57mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 273MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.