25+ Quick & Easy Cheap Vegan Lunch Recipes for Busy Days

Finding affordable, satisfying, and nutritious meals can be a challenge, especially if you’re following a vegan diet.

However, eating plant-based doesn’t have to be expensive!

In fact, many delicious and hearty vegan lunch options can be made with budget-friendly ingredients that are easy to find in any grocery store.

Whether you’re looking for quick meals for busy weekdays or preparing for a weekend of meal prep, these 25+ cheap vegan lunch recipes are here to help you create mouthwatering dishes without breaking the bank.

From simple salads to comforting bowls and satisfying wraps, this collection will ensure you never run out of tasty ideas for your vegan lunch.

These recipes not only deliver on taste but also offer variety, so you can enjoy everything from protein-packed options like chickpeas and lentils to refreshing vegetable-based dishes.

So, whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your routine, these cheap vegan lunch ideas will leave you full, energized, and satisfied.

25+ Quick & Easy Cheap Vegan Lunch Recipes for Busy Days

With these 25+ cheap vegan lunch recipes, you’ll be able to enjoy wholesome, plant-based meals that fit both your budget and your taste buds.

Cooking vegan doesn’t have to be complicated or expensive.

These simple recipes are full of flavor, nutrition, and affordable ingredients.

They’re perfect for busy weeks, meal prepping, or simply having a healthy, satisfying lunch without spending a fortune.

So next time you’re hungry, reach for one of these delicious recipes and discover just how easy and fun vegan cooking can be—without breaking the bank!

Chickpea Avocado Sandwich

This Chickpea Avocado Sandwich is a creamy, protein-packed, and wallet-friendly lunch option perfect for busy days. Made with a handful of affordable ingredients, it’s a satisfying dish that takes less than 15 minutes to prepare. The combination of mashed chickpeas and ripe avocado creates a flavorful spread that pairs wonderfully with whole-grain bread or your favorite wrap.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 4 slices of whole-grain bread or 2 wraps
• Optional toppings: lettuce, sliced tomato, shredded carrots

Instructions:

1. In a medium bowl, mash the chickpeas with a fork until they are partially smashed but still chunky.
2. Scoop the avocado into the bowl and mash it together with the chickpeas.
3. Add the lemon juice, garlic powder, paprika, salt, and pepper. Mix well.
4. Spread the mixture onto slices of bread or wraps.
5. Add your desired toppings for extra crunch and flavor.
6. Assemble the sandwich or roll the wrap tightly. Slice in half and serve immediately.

The Chickpea Avocado Sandwich is proof that simple, inexpensive ingredients can create a lunch that’s both delicious and nutritious. Perfect for meal prepping or a quick midday bite, this recipe is versatile and easy to customize with whatever veggies you have on hand.

One-Pot Lentil and Veggie Stew

Warm, hearty, and incredibly budget-friendly, this One-Pot Lentil and Veggie Stew is a lifesaver for those seeking a filling vegan lunch. Packed with protein-rich lentils and nutrient-dense vegetables, it’s a flavorful dish that doesn’t break the bank or require hours in the kitchen.

Ingredients:

• 1 cup dry green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 cup diced carrots
• 1 cup diced potatoes
• 1 cup chopped kale or spinach
• 1 can (14 oz) diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Sauté the garlic until fragrant.
2. Add the carrots and potatoes. Cook for 5 minutes, stirring occasionally.
3. Stir in the cumin, smoked paprika, salt, and pepper.
4. Add the lentils, vegetable broth, and diced tomatoes. Bring to a boil.
5. Reduce the heat, cover, and simmer for 25-30 minutes or until the lentils are tender.
6. Stir in the chopped kale or spinach and cook for an additional 5 minutes.
7. Adjust seasoning as needed. Serve warm.

This One-Pot Lentil and Veggie Stew is perfect for meal prepping or making in large batches to save time and money. It’s hearty, comforting, and packed with flavor, making it an excellent addition to your cheap vegan lunch rotation.

Veggie Fried Rice with Tofu Scramble

Transform leftover rice and a few simple vegetables into a flavorful and budget-conscious lunch with this Veggie Fried Rice with Tofu Scramble. Loaded with protein and packed with flavor, this dish is quick to whip up and satisfies cravings for takeout without the cost.

Ingredients:

• 2 cups cooked and cooled rice (preferably day-old)
• 1 block (14 oz) firm tofu, crumbled
• 1 cup frozen mixed vegetables (peas, carrots, and corn)
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 1 teaspoon turmeric powder
• 1 teaspoon garlic powder
• 2 green onions, sliced
• Optional toppings: sesame seeds, sriracha

Instructions:

1. Heat half the sesame oil in a large skillet over medium heat. Add the crumbled tofu, turmeric, and garlic powder. Cook for 5-7 minutes, stirring frequently, until the tofu resembles scrambled eggs. Remove and set aside.
2. Add the remaining sesame oil to the skillet. Toss in the mixed vegetables and cook for 3-4 minutes.
3. Stir in the cooked rice and soy sauce. Cook for another 5 minutes, mixing well to combine flavors.
4. Add the tofu scramble back to the skillet and stir. Cook for an additional 2 minutes.
5. Top with sliced green onions, sesame seeds, and sriracha if desired. Serve hot.

Veggie Fried Rice with Tofu Scramble is a fantastic way to use up leftovers while creating a nutritious, satisfying, and affordable vegan lunch. This dish is highly adaptable—swap in any veggies you have on hand to make it your own.

Sweet Potato and Black Bean Tacos

These Sweet Potato and Black Bean Tacos are an inexpensive, nutritious, and satisfying vegan lunch option. Roasted sweet potatoes, hearty black beans, and flavorful spices come together in soft corn tortillas to create a meal that’s packed with protein, fiber, and vitamins. This dish is not only affordable but also customizable with your favorite toppings.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• Optional toppings: avocado, salsa, cilantro, lime wedges

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread them in a single layer on a baking sheet.
3. Roast the sweet potatoes in the oven for 20-25 minutes, or until tender and slightly crispy on the edges.
4. While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat until warmed through.
5. Once the sweet potatoes are done, warm the tortillas in a dry skillet for 1-2 minutes per side.
6. To assemble the tacos, layer the sweet potatoes and black beans in each tortilla. Add your favorite toppings and serve with lime wedges.

These Sweet Potato and Black Bean Tacos are a delicious, nutritious, and budget-friendly way to enjoy Mexican-inspired flavors. With minimal ingredients and a quick cooking time, they make for the perfect meal that’s as easy to prepare as it is to enjoy.

Spaghetti Aglio e Olio with Roasted Vegetables

This simple and affordable Spaghetti Aglio e Olio with Roasted Vegetables is a vegan twist on the classic Italian dish. With garlic-infused olive oil, roasted vegetables, and al dente pasta, this dish delivers rich flavors in every bite without the need for fancy ingredients. It’s the perfect quick meal for when you want something light but satisfying.

Ingredients:

• 8 oz spaghetti
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 small zucchini, sliced
• 4 cloves garlic, thinly sliced
• 3 tablespoons olive oil
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the broccoli, bell pepper, and zucchini with a bit of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and lightly charred.
3. Meanwhile, cook the spaghetti according to package instructions. Reserve about 1/2 cup of pasta water and drain the rest.
4. In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes, and sauté for 1-2 minutes until fragrant but not browned.
5. Add the cooked spaghetti to the skillet, followed by the reserved pasta water. Toss well to coat the pasta in the garlic oil.
6. Gently fold in the roasted vegetables and mix everything together.
7. Serve warm, garnished with fresh parsley if desired.

Spaghetti Aglio e Olio with Roasted Vegetables is a simple yet flavorful vegan meal that won’t break the bank. The roasted veggies add a nutritious touch, while the garlic-infused pasta creates a satisfying base. This recipe is perfect for a busy weeknight or when you’re craving comfort food on a budget.

Vegan Chickpea Salad Wraps

Vegan Chickpea Salad Wraps are a great alternative to traditional sandwiches. This creamy, tangy salad is made with mashed chickpeas, crunchy veggies, and a zesty dressing. Perfect for meal prep, these wraps are quick to assemble and offer a filling and nutritious lunch for any day of the week.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup vegan mayonnaise
• 1 tablespoon mustard
• 1 tablespoon lemon juice
• 1/4 teaspoon paprika
• 1/4 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup cucumber, diced
• Salt and pepper to taste
• 4 large whole wheat or spinach wraps

Instructions:

1. In a medium bowl, mash the chickpeas with a fork until mostly broken down but still chunky.
2. Add the vegan mayonnaise, mustard, lemon juice, paprika, salt, and pepper. Mix well to combine.
3. Stir in the chopped celery, onion, and cucumber. Taste and adjust seasoning if needed.
4. Lay the wraps flat on a surface and divide the chickpea salad evenly among them.
5. Fold in the sides of the wrap and roll tightly to secure. Slice in half and serve.

These Vegan Chickpea Salad Wraps are a quick and budget-friendly lunch option that’s packed with protein and flavor. They’re easy to customize based on your favorite veggies and can be made ahead of time for a grab-and-go meal during the week. Perfect for busy schedules or when you want something light and satisfying.

Spicy Peanut Noodles

This Spicy Peanut Noodles recipe is a vibrant and inexpensive vegan lunch that’s full of flavor. A rich, creamy peanut sauce mixed with savory soy sauce and a kick of chili flakes is tossed with noodles and vegetables for a satisfying meal that takes less than 20 minutes to make. It’s perfect for meal prepping or a quick weeknight dinner.

Ingredients:

• 8 oz rice noodles (or any noodle of choice)
• 1 tablespoon peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup or agave syrup
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 1/2 teaspoon chili flakes (adjust to your spice preference)
• 1/2 cup shredded carrots
• 1/2 cup cucumber, julienned
• 2 green onions, sliced
• Optional toppings: cilantro, sesame seeds, crushed peanuts

Instructions:

1. Cook the noodles according to the package instructions. Drain and set aside.
2. In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, sesame oil, rice vinegar, and chili flakes until smooth and creamy.
3. In a large bowl, toss the cooked noodles with the peanut sauce until well-coated.
4. Add the shredded carrots, cucumber, and green onions, and mix everything together.
5. Serve with optional toppings like cilantro, sesame seeds, or crushed peanuts for extra texture.

These Spicy Peanut Noodles are a perfect combination of savory, sweet, and spicy, offering a delightful vegan lunch that’s as satisfying as it is quick to make. Whether you’re looking for a fresh, no-cook meal or something to prepare in advance, this dish is a great choice that’s both affordable and delicious.

Vegan Hummus and Veggie Pita

A Vegan Hummus and Veggie Pita is an easy-to-make, vibrant, and healthy lunch that’s both filling and affordable. The creamy hummus provides a rich base, while the fresh veggies add crunch, color, and nutrition. This pita is great for customizing with your favorite ingredients and can be made in just a few minutes.

Ingredients:

• 2 whole wheat pitas
• 1/2 cup hummus (store-bought or homemade)
• 1/2 cucumber, sliced
• 1/2 cup shredded lettuce or spinach
• 1/4 red onion, thinly sliced
• 1 medium tomato, sliced
• 1/4 cup shredded carrots
• Salt and pepper to taste
• Optional toppings: olives, roasted red peppers, fresh herbs

Instructions:

1. Cut the pitas in half to create pockets.
2. Spread a generous amount of hummus inside each pita pocket.
3. Layer the cucumber, lettuce, onion, tomato, and shredded carrots inside the pita.
4. Add any optional toppings like olives or roasted red peppers for extra flavor.
5. Season with salt and pepper to taste, and serve immediately or wrap it up for a take-to-work lunch.

The Vegan Hummus and Veggie Pita is a fantastic lunch option when you need something fresh, satisfying, and simple. It’s packed with plant-based protein and fiber, making it a nutritious choice that is perfect for busy days. The best part is that you can customize the ingredients depending on what you have available, making it both versatile and inexpensive.

Vegan Rice and Bean Burritos

Vegan Rice and Bean Burritos are a filling and affordable lunch that’s packed with protein and fiber. With seasoned rice, black beans, and a few simple veggies, these burritos come together quickly and are perfect for meal prep. They’re easy to customize with your favorite toppings and make for a hearty, nutritious meal.

Ingredients:

• 1 cup cooked brown rice (or white rice)
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 4 large flour tortillas
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• Salsa and lime wedges for serving

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the black beans, cumin, chili powder, garlic powder, smoked paprika, and a pinch of salt. Stir and cook for 3-4 minutes, or until heated through.
2. In a separate pan, warm the tortillas slightly to make them more pliable.
3. To assemble the burritos, spoon about 1/4 cup of rice onto each tortilla. Top with the black bean mixture, corn, red onion, and chopped cilantro.
4. Fold the sides of the tortilla and roll it up tightly.
5. Serve with salsa and a squeeze of lime juice.

These Vegan Rice and Bean Burritos are an easy, customizable, and budget-friendly meal that’s perfect for lunch or even dinner. Whether you eat them fresh or make them in advance for a grab-and-go meal, these burritos are packed with flavor and provide a balanced mix of carbohydrates, protein, and fiber.

Vegan Lentil Soup

This Vegan Lentil Soup is a hearty and comforting dish that’s incredibly affordable and full of nutrients. Packed with lentils, vegetables, and spices, it’s high in protein and fiber, making it a satisfying meal. The best part is that it requires minimal ingredients and can be made in large batches for easy leftovers.

Ingredients:

• 1 cup dried lentils, rinsed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon turmeric
• Salt and pepper to taste
• 2 cups spinach or kale (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic, and sauté for 5-7 minutes until the vegetables are soft.
2. Add the cumin and turmeric and cook for another minute until fragrant.
3. Stir in the lentils, diced tomatoes, and vegetable broth. Bring the mixture to a boil.
4. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.
5. Add the spinach or kale, if using, and cook for an additional 2-3 minutes until wilted.
6. Season with salt and pepper to taste. Serve hot with bread or on its own.

Vegan Lentil Soup is a nourishing and budget-friendly meal that’s perfect for cold days or when you need a filling lunch. It’s packed with plant-based protein and fiber, which will keep you satisfied for hours. Plus, it’s easy to make in large batches, making it ideal for meal prepping.

Vegan Chickpea Curry

This Vegan Chickpea Curry is a quick, flavorful, and affordable lunch option that’s perfect for those craving something spicy and comforting. Made with pantry staples like canned chickpeas, coconut milk, and curry powder, this dish is full of rich flavors and takes under 30 minutes to make.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons curry powder
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (13.5 oz) coconut milk
• 1/2 cup vegetable broth
• 1/2 cup diced tomatoes
• Salt and pepper to taste
• 2 cups spinach or kale (optional)
• Cooked rice for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion, garlic, and ginger, and sauté for 5-7 minutes until softened.
2. Add the curry powder and cook for an additional minute, stirring constantly.
3. Stir in the chickpeas, coconut milk, vegetable broth, and diced tomatoes. Bring to a simmer and cook for 10-15 minutes, stirring occasionally.
4. Add the spinach or kale (if using) and cook for another 2-3 minutes until wilted.
5. Season with salt and pepper to taste. Serve the curry over cooked rice for a complete meal.

This Vegan Chickpea Curry is a rich and aromatic dish that’s both filling and nutritious. It’s easy to make with pantry staples, and the creamy coconut milk balances out the bold curry flavors perfectly. Serve it with rice for a complete meal, or enjoy it as is for a satisfying, low-cost lunch.

Vegan Buddha Bowl

A Vegan Buddha Bowl is a colorful, nourishing, and customizable lunch that’s packed with grains, veggies, protein, and healthy fats. You can use whatever vegetables and grains you have on hand, making it an incredibly versatile and budget-friendly meal. This bowl is perfect for meal prep and can be topped with your favorite dressing or sauce.

Ingredients:

• 1 cup cooked quinoa or brown rice
• 1/2 cup chickpeas, roasted or canned
• 1/2 cup cucumber, sliced
• 1/2 cup shredded carrots
• 1/4 cup red cabbage, shredded
• 1/4 avocado, sliced
• 1 tablespoon sesame seeds
• Dressing of choice (tahini, tahini-lemon, or peanut sauce)

Instructions:

1. Cook the quinoa or brown rice according to package instructions.
2. In a bowl, layer the cooked quinoa or rice at the base.
3. Arrange the chickpeas, cucumber, carrots, red cabbage, and avocado on top in sections.
4. Sprinkle sesame seeds over the top for added crunch.
5. Drizzle your favorite dressing over the bowl and serve immediately.

Vegan Buddha Bowls are an excellent option for anyone seeking a healthy, filling, and affordable meal. With endless possibilities for customization, this dish is perfect for using up leftovers or what you have in the fridge. It’s a balanced, nutrient-dense lunch that you can make in no time and enjoy throughout the week.

Vegan Sweet Potato Tacos

These Vegan Sweet Potato Tacos are a vibrant, satisfying, and budget-friendly lunch option that’s full of flavor and nutrition. Roasted sweet potatoes seasoned with chili powder, cumin, and smoked paprika are paired with a tangy lime slaw and wrapped in warm tortillas for a simple yet delicious meal. It’s perfect for both a quick weeknight dinner or meal prep.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1/2 cup shredded cabbage or lettuce
• 1/4 cup chopped cilantro
• 1 tablespoon lime juice
• Optional toppings: avocado slices, salsa, hot sauce

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
3. While the sweet potatoes are roasting, prepare the slaw by mixing the shredded cabbage, cilantro, and lime juice in a small bowl.
4. Warm the tortillas in a dry skillet over medium heat for 1-2 minutes on each side.
5. Once the sweet potatoes are done, assemble the tacos by adding a spoonful of roasted sweet potatoes to each tortilla, then top with the lime slaw.
6. Add any optional toppings like avocado slices or salsa for extra flavor.

Vegan Sweet Potato Tacos are a flavorful and nutritious meal that won’t stretch your budget. With the sweetness of the potatoes paired with the tangy slaw and smoky spices, these tacos are a crowd-pleasing and easy-to-make lunch. You can also customize them with different toppings, making them versatile and great for meal prepping.

Vegan Stir-Fry with Tofu

This Vegan Stir-Fry with Tofu is a colorful and protein-packed meal that’s perfect for a quick, affordable lunch. The tofu is crispy on the outside and tender inside, paired with a medley of fresh vegetables and a savory sauce. Serve it over rice or noodles for a complete meal that can be made in under 30 minutes.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 tablespoon olive oil
• 1 bell pepper, sliced
• 1 medium carrot, sliced into thin rounds
• 1/2 cup broccoli florets
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon garlic powder
• 1 teaspoon ginger, minced
• Cooked rice or noodles for serving
• Optional toppings: sesame seeds, green onions

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the cubed tofu and cook for 7-10 minutes, turning occasionally, until crispy and golden brown on all sides.
2. Remove the tofu from the skillet and set aside.
3. In the same skillet, add the bell pepper, carrot, and broccoli, and sauté for 5-7 minutes until the vegetables are tender but still crisp.
4. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, garlic powder, and minced ginger. Pour this sauce over the vegetables and stir well.
5. Add the cooked tofu back to the skillet and toss to coat everything evenly in the sauce.
6. Serve over rice or noodles, and garnish with sesame seeds or green onions if desired.

This Vegan Stir-Fry with Tofu is an easy, quick, and budget-friendly lunch option that’s full of flavor and texture. The crispy tofu pairs perfectly with the fresh, tender vegetables and savory sauce. You can also customize the veggies based on what’s in season or on sale, making it a versatile and economical meal.

Vegan Cauliflower and Chickpea Salad

This Vegan Cauliflower and Chickpea Salad is a light yet filling meal that’s perfect for a nutritious lunch. Roasted cauliflower and chickpeas are tossed with fresh greens and a tangy lemon-tahini dressing, making it a delicious and protein-packed salad. This dish is easy to prepare, full of flavor, and great for meal prepping.

Ingredients:

• 1 small cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon turmeric
• Salt and pepper to taste
• 4 cups mixed greens or spinach
• 1/4 cup red onion, thinly sliced
• 1/4 cup cucumber, sliced
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup or agave syrup
• 1 teaspoon water (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cauliflower florets and chickpeas with olive oil, cumin, turmeric, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until golden brown and crispy.
3. While the cauliflower and chickpeas are roasting, prepare the dressing by whisking together tahini, lemon juice, maple syrup, and water in a small bowl until smooth.
4. Once the cauliflower and chickpeas are done, let them cool for a few minutes.
5. In a large bowl, combine the mixed greens, red onion, cucumber, and roasted cauliflower and chickpeas. Drizzle with the tahini dressing and toss to combine.
6. Serve immediately or store in the fridge for later.

The Vegan Cauliflower and Chickpea Salad is a refreshing and satisfying lunch that’s full of plant-based protein and fiber. The roasted cauliflower and chickpeas add texture and flavor, while the creamy lemon-tahini dressing ties everything together. It’s a perfect option for meal prepping, as it holds up well in the fridge for a couple of days.

Note: More recipes are coming soon!