50+ Fresh & Flavorful New Year’s Salad Recipes to Kickstart the Year

The start of the New Year is the perfect opportunity to embrace healthier eating habits, and what better way to kick things off than with a fresh, vibrant salad?

Whether you’re hosting a New Year’s Day gathering or simply looking to refresh your routine, salads can be both delicious and nutritious.

From light and refreshing greens to hearty, protein-packed options, the possibilities are endless.

This collection of 50+ New Year’s Salad Recipes will help you celebrate the season with dishes that are as beautiful as they are flavorful.

Each recipe is designed to fuel your body and keep you energized as you begin another year.

Whether you’re a fan of classic ingredients like leafy greens or craving unique flavors such as roasted beets, tangy citrus, or creamy avocados, there’s a salad here to suit every taste and occasion.

50+ Fresh & Flavorful New Year’s Salad Recipes to Kickstart the Year

Starting the New Year with a healthy and satisfying salad can set the tone for the months to come.

These 50+ New Year’s salad recipes offer a wide variety of choices, from light and fresh to hearty and filling.

They not only celebrate the abundance of seasonal ingredients but also provide a balanced, nutrient-packed way to nourish your body after the holiday season.

Whether you’re looking for something quick and easy or a show-stopping dish for a special occasion, these salads are perfect for any New Year’s celebration.

So, get ready to experiment with new flavors, textures, and ingredients, and ring in the new year with dishes that are as vibrant and exciting as your upcoming adventures!

Zesty Citrus & Pomegranate Salad

This vibrant salad combines the refreshing sweetness of citrus fruits with the tart burst of pomegranate seeds. Tossed in a light honey-lime dressing, it’s a perfect side dish to kick off the New Year with a burst of freshness. The citrus is packed with vitamin C, while the pomegranate seeds add an extra layer of antioxidants.

Ingredients:

• 2 oranges, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1/2 cup pomegranate seeds
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh mint leaves
• 1 tablespoon honey
• 2 tablespoons lime juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the orange segments, grapefruit segments, pomegranate seeds, and red onion.
2. In a small bowl, whisk together honey, lime juice, salt, and pepper until well combined.
3. Drizzle the dressing over the fruit and toss gently to coat everything evenly.
4. Garnish with fresh mint leaves before serving.

This Zesty Citrus & Pomegranate Salad is not only visually stunning with its mix of bright colors, but it’s also a refreshing way to celebrate the start of the new year. The balance of sweet, tangy, and savory flavors makes it a versatile side that pairs well with both light and hearty main courses. Plus, it’s packed with nutrients to help you start the year feeling energized and healthy.

Winter Kale & Apple Salad with Candied Pecans

This hearty winter salad is filled with nutrient-dense kale, crisp apples, and sweet candied pecans. Tossed in a tangy apple cider vinaigrette, it’s an ideal combination of flavors and textures. The apples provide a natural sweetness that balances out the earthiness of the kale, while the pecans add a delightful crunch.

Ingredients:

• 4 cups kale, stems removed and leaves torn
• 1 apple, thinly sliced
• 1/4 cup candied pecans
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, massage the kale leaves with a little bit of olive oil to soften them.
2. Add the apple slices, candied pecans, and crumbled feta cheese to the bowl.
3. In a small jar, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until emulsified.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately or refrigerate for up to 1 hour before serving.

This Winter Kale & Apple Salad with Candied Pecans is a satisfying way to enjoy hearty greens during the colder months. The slightly sweet and tangy dressing enhances the natural flavors, while the pecans provide a deliciously sweet crunch. It’s a great side dish for a New Year’s dinner or a stand-alone option for a light lunch. It’s both nourishing and indulgent, making it a versatile addition to any winter meal.

Roasted Beet & Goat Cheese Salad with Walnuts

This roasted beet salad is a luxurious mix of earthy beets, creamy goat cheese, and crunchy walnuts, drizzled with a balsamic glaze. Roasting the beets enhances their natural sweetness, while the goat cheese adds a tangy richness. This salad is perfect for those looking to start the year with a gourmet and nutrient-packed dish.

Ingredients:

• 3 medium beets, peeled and cut into wedges
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups mixed greens (arugula or spinach works well)
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted walnuts
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the beet wedges with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
3. In a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard to create the dressing.
4. In a large bowl, combine the roasted beets, mixed greens, crumbled goat cheese, and toasted walnuts.
5. Drizzle the balsamic dressing over the salad and toss gently to combine.
6. Serve warm or at room temperature.

This Roasted Beet & Goat Cheese Salad with Walnuts is the perfect way to indulge in sophisticated flavors while keeping things light and fresh for the new year. The combination of sweet roasted beets, creamy goat cheese, and crunchy walnuts provides a delightful mix of textures. Topped with the tangy balsamic dressing, this salad is a stunning, nutrient-rich option that pairs wonderfully with grilled meats or serves as a standalone vegetarian dish.

Avocado & Cucumber Salad with Lemon Dressing

This Avocado & Cucumber Salad offers a simple yet refreshing combination of creamy avocado and crisp cucumber, dressed in a zesty lemon vinaigrette. The addition of fresh herbs like cilantro or dill adds a delightful pop of flavor. This salad is perfect for those looking for a light, hydrating dish to start the year fresh and healthy.

Ingredients:

• 2 ripe avocados, diced
• 1 cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro or dill, chopped
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced avocados, cucumber slices, red onion, and chopped cilantro or dill.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine, making sure the avocado doesn’t get mashed.
4. Serve immediately as a refreshing side or light lunch.

This Avocado & Cucumber Salad with Lemon Dressing is light, flavorful, and packed with healthy fats from the avocado. The crispness of the cucumber balances the richness of the avocado, while the lemon dressing adds the perfect amount of zing. It’s a refreshing way to start the year off with a hydrating and nutrient-dense salad that’s perfect for any occasion, from a light lunch to a side dish for a larger meal.

Sweet Potato & Kale Salad with Tahini Dressing

Packed with vitamins and minerals, this Sweet Potato & Kale Salad is both hearty and healthy. Roasted sweet potatoes add a rich sweetness that pairs beautifully with the earthy kale. Tossed in a creamy tahini dressing, this salad is perfect for those looking for a filling yet nutritious salad to enjoy in the new year.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 4 cups kale, stems removed and leaves torn
• 1/4 cup pumpkin seeds or sunflower seeds
• 1/4 cup dried cranberries
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 tablespoon tahini
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for 25–30 minutes until tender and lightly caramelized, flipping halfway through.
3. While the sweet potatoes roast, massage the kale leaves with the remaining olive oil to soften them.
4. In a small bowl, whisk together maple syrup, tahini, lemon juice, salt, and pepper to create the dressing.
5. In a large bowl, combine the roasted sweet potatoes, massaged kale, pumpkin seeds, and dried cranberries.
6. Drizzle the tahini dressing over the salad and toss gently to combine.

The Sweet Potato & Kale Salad with Tahini Dressing is a warm, comforting salad that’s perfect for the winter months. The sweetness of the roasted sweet potatoes complements the bitterness of the kale, while the tahini dressing provides a rich, creamy texture. Topped with seeds and cranberries, this salad has a satisfying crunch and burst of sweetness. It’s an ideal dish for those seeking a healthy yet filling start to the new year, packed with fiber, antioxidants, and healthy fats.

Mediterranean Chickpea Salad

Inspired by the Mediterranean diet, this Chickpea Salad is a vibrant mix of protein-packed chickpeas, fresh vegetables, and aromatic herbs. With a tangy lemon-oregano dressing, this salad offers a refreshing, light yet satisfying dish that’s perfect for any New Year’s celebration or as a nourishing everyday meal.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 cup red onion, diced
• 1/4 cup Kalamata olives, sliced
• 1/4 cup feta cheese, crumbled
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, red bell pepper, red onion, olives, and feta cheese.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss gently to combine.
4. Chill in the refrigerator for 15–30 minutes before serving to let the flavors meld.

This Mediterranean Chickpea Salad is a vibrant, nutrient-packed dish that combines the freshness of vegetables with the heartiness of chickpeas. The briny olives and creamy feta add depth of flavor, while the lemon-oregano dressing ties everything together with a refreshing zest. Perfect for New Year’s Day or any time of year, this salad is a light yet filling option, providing a good balance of protein, fiber, and healthy fats.

Pear, Arugula & Walnut Salad with Balsamic Glaze

This Pear, Arugula & Walnut Salad is a delicious balance of sweet, peppery, and nutty flavors. The crispness of the pears pairs beautifully with the slight bitterness of arugula, while the crunchy walnuts add texture. Drizzled with a balsamic glaze, this salad makes for a light and elegant dish to welcome the New Year.

Ingredients:

• 2 ripe pears, cored and thinly sliced
• 4 cups arugula
• 1/4 cup walnuts, toasted
• 1/4 cup crumbled blue cheese (optional)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the sliced pears, arugula, toasted walnuts, and blue cheese (if using).
2. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Drizzle with balsamic vinegar or a balsamic glaze before serving.

This Pear, Arugula & Walnut Salad with Balsamic Glaze is a sophisticated yet simple dish to ring in the New Year. The sweetness of the pears and the earthiness of the arugula pair perfectly, while the walnuts provide a delightful crunch. The balsamic glaze adds a sweet tang that elevates the flavors. This salad is a light, refreshing option that’s as tasty as it is visually stunning—perfect for a holiday spread or a healthy start to the year.

Roasted Brussels Sprouts & Cranberry Salad with Maple Vinaigrette

This Roasted Brussels Sprouts & Cranberry Salad is a cozy, nutrient-dense salad that brings together the earthy flavor of Brussels sprouts and the tart sweetness of dried cranberries. Tossed with a maple vinaigrette, it’s a hearty dish that’s perfect for starting the new year on a flavorful note.

Ingredients:

• 2 cups Brussels sprouts, trimmed and halved
• 1/2 cup dried cranberries
• 1/4 cup pecans, toasted
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer. Roast for 20–25 minutes, stirring halfway through, until crispy and caramelized.
3. In a small bowl, whisk together maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper.
4. Once the Brussels sprouts are roasted, transfer them to a large bowl. Add the dried cranberries and toasted pecans.
5. Drizzle the maple vinaigrette over the salad and toss to combine.

This Roasted Brussels Sprouts & Cranberry Salad with Maple Vinaigrette is a warm, comforting salad perfect for a New Year’s meal. The roasted Brussels sprouts provide a rich, caramelized flavor that contrasts wonderfully with the tart cranberries and crunchy pecans. The maple vinaigrette ties everything together with a sweet and tangy finish. This salad is not only a delicious addition to your New Year’s spread but also a great way to enjoy Brussels sprouts in a whole new light.

Asian Cabbage & Noodle Salad with Sesame Dressing

This Asian Cabbage & Noodle Salad is a flavorful mix of crunchy cabbage, tender noodles, and savory sesame dressing. The sweet and tangy dressing brings everything together, making this salad a delightful and vibrant dish. With fresh veggies and a hint of soy sauce, this salad is a great option for a light New Year’s meal or a healthy side.

Ingredients:

• 4 cups napa cabbage, shredded
• 2 cups cooked rice noodles (or soba noodles)
• 1/4 cup shredded carrots
• 1/4 cup green onions, chopped
• 2 tablespoons sesame seeds
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1/2 teaspoon garlic powder

Instructions:

1. In a large bowl, combine the shredded cabbage, cooked noodles, shredded carrots, green onions, and sesame seeds.
2. In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, grated ginger, and garlic powder.
3. Drizzle the sesame dressing over the salad and toss gently to coat the vegetables and noodles evenly.
4. Garnish with additional sesame seeds before serving.

This Asian Cabbage & Noodle Salad with Sesame Dressing is the perfect dish for those looking for a lighter yet flavorful option to start the year. The crisp cabbage and crunchy sesame seeds provide texture, while the noodles add substance. The sweet and tangy sesame dressing ties everything together, making this a satisfying and refreshing salad. It’s easy to prepare, full of fresh flavors, and a fantastic way to add variety to your New Year’s meal.

Pomegranate & Quinoa Salad with Honey-Lemon Dressing

This Pomegranate & Quinoa Salad is bursting with color and flavor, making it the perfect choice to celebrate the start of the New Year. The chewy quinoa serves as a hearty base, while the pomegranate seeds provide a juicy pop of sweetness. A honey-lemon dressing ties everything together with a bright and tangy finish.

Ingredients:

• 1 cup cooked quinoa
• 1/2 cup pomegranate seeds
• 1/4 cup chopped cucumber
• 1/4 cup chopped red onion
• 1/4 cup chopped parsley
• 2 tablespoons olive oil
• 1 tablespoon honey
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked quinoa, pomegranate seeds, cucumber, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, honey, lemon juice, salt, and pepper to make the dressing.
3. Pour the dressing over the quinoa mixture and toss gently to combine.
4. Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.

This Pomegranate & Quinoa Salad with Honey-Lemon Dressing is a perfect balance of sweet, tangy, and savory. The quinoa provides a nutty base, while the pomegranate seeds offer a burst of freshness, making it a festive addition to your New Year’s celebration. The honey-lemon dressing gives the salad a refreshing lift, while the parsley and cucumber provide a light and crisp finish. This salad is nutrient-packed, colorful, and a delicious way to start the year with a healthy, vibrant dish.

Citrus & Avocado Salad with Ginger Dressing

This Citrus & Avocado Salad is a fresh, light dish that celebrates the flavors of the season. The combination of juicy citrus fruits and creamy avocado is a perfect way to cleanse your palate, while the ginger dressing adds a spicy, tangy kick. Ideal for a New Year’s meal, this salad is as visually stunning as it is delicious.

Ingredients:

• 1 orange, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1 avocado, sliced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons sesame seeds
• 2 tablespoons olive oil
• 1 tablespoon rice vinegar
• 1 teaspoon fresh grated ginger
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Arrange the orange segments, grapefruit segments, avocado slices, and red onion in a large salad bowl.
2. In a small bowl, whisk together olive oil, rice vinegar, grated ginger, honey, salt, and pepper to create the dressing.
3. Drizzle the ginger dressing over the salad and gently toss to combine.
4. Sprinkle sesame seeds on top before serving.

This Citrus & Avocado Salad with Ginger Dressing is a bright and invigorating way to start the new year. The combination of citrus fruits and creamy avocado creates a refreshing contrast, while the ginger dressing adds a zesty, slightly sweet undertone. The sesame seeds provide a bit of crunch, completing this light yet satisfying dish. Perfect for a light appetizer or side salad, this recipe is a great choice to balance out heavier holiday meals and bring a refreshing start to the year.

Spicy Mango & Black Bean Salad

This Spicy Mango & Black Bean Salad combines the sweetness of ripe mangoes with the earthiness of black beans, creating a balanced and flavorful dish. With a touch of chili, lime, and cilantro, this salad has the perfect blend of sweet, spicy, and savory, making it a vibrant and energizing way to ring in the New Year.

Ingredients:

• 2 ripe mangoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1/4 cup red bell pepper, diced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced mangoes, black beans, red bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together olive oil, lime juice, chili powder, cumin, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or refrigerate for 15–30 minutes to allow the flavors to develop.

The Spicy Mango & Black Bean Salad is a tropical-inspired dish that offers a delightful contrast of flavors and textures. The sweet mango pairs perfectly with the savory black beans, while the chili powder and cumin provide a hint of spice and warmth. The lime juice brings everything together with a zesty freshness, making this salad a dynamic and energizing way to kick off the New Year. Whether served as a side or light main dish, this salad is a vibrant addition to your celebration.

Kale & Apple Salad with Lemon Tahini Dressing

This Kale & Apple Salad is a refreshing and hearty dish, combining the earthy flavors of kale with the crisp sweetness of apples. The creamy lemon tahini dressing adds a tangy richness, creating a beautifully balanced salad that is perfect for a nutritious start to the New Year. This salad can be served as a main course or a side dish for any celebration.

Ingredients:

• 4 cups kale, stems removed and chopped
• 2 apples, thinly sliced (choose a sweet variety like Fuji or Gala)
• 1/4 cup walnuts, chopped
• 1/4 cup shredded carrot
• 2 tablespoons olive oil
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• Salt and pepper to taste

Instructions:

1. In a large bowl, massage the chopped kale with olive oil for about 1-2 minutes to soften it.
2. Add the sliced apples, walnuts, and shredded carrot to the kale.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, salt, and pepper until smooth.
4. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
5. Serve immediately or let it chill in the fridge for 10–15 minutes before serving.

The Kale & Apple Salad with Lemon Tahini Dressing is a vibrant and nutritious way to usher in the new year. The kale becomes tender when massaged with olive oil, and the apples provide a refreshing crunch that contrasts beautifully with the creamy tahini dressing. The maple syrup adds just a hint of sweetness, balancing the tangy lemon flavor. This salad is a great option to incorporate more leafy greens and fruits into your diet while still enjoying a flavorful and satisfying dish.

Roasted Beet & Goat Cheese Salad with Orange Vinaigrette

This Roasted Beet & Goat Cheese Salad with Orange Vinaigrette is a delicious combination of earthy roasted beets, creamy goat cheese, and the refreshing citrus of orange. The orange vinaigrette adds a light, tangy dressing that elevates the flavors, making this salad a bright and flavorful choice to welcome the New Year.

Ingredients:

• 3 medium-sized beets, peeled and cut into wedges
• 4 cups mixed greens (such as arugula, spinach, and baby kale)
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 1 tablespoon olive oil
• 1 tablespoon orange juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the beet wedges with olive oil, salt, and pepper, and roast them on a baking sheet for 25-30 minutes until tender and slightly caramelized.
2. In a small bowl, whisk together the orange juice, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
3. In a large bowl, toss the mixed greens with the roasted beets, crumbled goat cheese, and toasted walnuts.
4. Drizzle the orange vinaigrette over the salad and toss gently to combine.

This Roasted Beet & Goat Cheese Salad with Orange Vinaigrette is a stunning and flavorful way to celebrate the New Year. The sweetness of the roasted beets pairs beautifully with the tangy goat cheese, while the walnuts add a satisfying crunch. The orange vinaigrette ties everything together with a burst of citrusy freshness, making each bite a harmonious blend of flavors. Whether as a side or a light main course, this salad will be a memorable addition to your New Year’s menu.

Sweet Potato & Chickpea Salad with Tahini-Lemon Dressing

This Sweet Potato & Chickpea Salad is a hearty and nourishing dish perfect for ringing in the New Year. Roasted sweet potatoes bring a comforting sweetness, while crispy chickpeas add protein and crunch. The tahini-lemon dressing ties everything together, creating a filling salad that is as satisfying as it is flavorful.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon paprika
• Salt and pepper to taste
• 4 cups mixed greens (such as spinach or arugula)
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• 1/2 teaspoon cumin
• Water to thin the dressing

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes and chickpeas with olive oil, paprika, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25-30 minutes until the sweet potatoes are tender and the chickpeas are crispy.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, cumin, and salt. Add water a tablespoon at a time until the dressing reaches your desired consistency.
3. In a large bowl, toss the roasted sweet potatoes and chickpeas with the mixed greens.
4. Drizzle the tahini-lemon dressing over the salad and toss gently to combine.

The Sweet Potato & Chickpea Salad with Tahini-Lemon Dressing is a comforting and filling salad perfect for starting the New Year on a nutritious note. The sweet potatoes provide warmth and sweetness, while the chickpeas add protein and crunch. The tahini-lemon dressing brings everything together with its creamy, tangy flavor. This salad is not only delicious but also packed with plant-based protein and fiber, making it a perfect choice for those seeking a healthy and satisfying meal to kick off the year.

Note: More recipes are coming soon!