Warm golden beet salad

I promise this will be last recipe with buckwheat for a while, but you're going to want to try this one! The golden beets are perfect natural sweeteners. You can serve this while the beets and buckwheat are warm, or eat it cold. It'll be just as good. I made a big batch of this for a party over the weekend and it was a big hit. 

2 golden beets, boiled and shredded
1 cup of cooked buckwheat
1 tomato, diced
1 cucumber, diced
1 pickle, diced
1 tbsp red onion, diced
2 tbsp of vegan mayo

mix all the ingredients in a bowl

The BEST Chickpea Salad

This is hands down my favorite chickpea salad recipe. Everyone in the family loves it so much that it has now been served two Mondays in a row. I'm considering creating an official chicky-Monday special in honor of this dish! 

It's a perfect substitute for the tuna version. It's easy and quick to put together. I used dried chickpeas, (soaked for a few hours then cooked for about an hour), but if you are in an absolute time pinch you can used one 28 oz can. 



3 cups of cooked chickpeas

2 pickles, diced

3 tbsp of red onions, diced

2 sheets of Nori (black sushi seaweed wrap ground up)

1/2 tsp of pink salt

1/4 tsp of pepper

3 heaping tbsp of vegan mayo


Mash chickpeas in a bowl, and blend in the remaining ingredients.


Simple Beet Salad

I looooove beets! This is a super simple salad to make. It can be a perfect side dish for the holidays or when you need to add a little color to the table. 


2-3 beets

Handful of nuts (walnuts/ pine)

1-2 fresh garlic cloves, minced

Salt to taste (optional)

1 tbsp vegan mayo (optional- I left this out)


1) Boil beets with the skin on. Make take about an hour. To test if they are done cooking, use a sharp knife to poke the beets and they should slide off easily. Take the beets out of the water and allow them to cool until they are comfortable to handle. To remove the skin, pinch the sides of the beets with you finger and the skin should just slide off. 

2) Grate the beets with a medium sized grater in a bowl. Add nuts and garlic and mix in.

Chickpea Salad...a.k.a Plant Based "Chicken" Salad

Chickpeas are by far one of the most versatile legumes. You can use it for hummus, salad toppings, crunchy snacks, sandwich fillers. I'll stop there before I completely turn into Bubba from Forrest Gump. Making chickpeas the star attraction in the salad is a perfect way to mimic the texture of Chicken Salad or Tuna Salad. 


2 cups of cooked chickpeas

1/4 cups of sauerkraut 

1 celery stalk, minced

1 tbsp of tahini

1-2 tbsp of vegan mayo

Juice from 1 lemon

1/4 tsp of paprika

Salt to taste


Mash all the ingredients in a bowl

Spinach Orzo Salad

This is probably one of the easiest salads to make. When you're in a time crunch and out of ideas..this is a great option.


1 cup of whole wheat orzo
Pinch of salt
1 tbsp. of dried basil
2-3 handfuls of fresh spinach
handful of cherry tomatoes
handful of nuts (pine nuts/ cashews)
2 tbsp. of balsamic vinaigrette 


1) Cook orzo according to package instructions with a bit of salt and dried basil. Drain orzo.

2) In a bowl, gather the spinach, tomatoes and nuts.

3) When orzo is done cooking, mix orzo and vinaigrette into the bowl.

Green Salad with Honey Mustard Tahini Dressing

It's easy to spruce up a basic green salad with the right dressing. Especially one that has 2 ingredients. Did you see that...2, just 2 ingredients in the dressing! Equal parts Tahini (ground up sesame seeds) and honey mustard. This is my go-to salad to when I don't know what to make, or to bring to a pot luck. Exact measurements aren't necessary for the salad ingredients. 

Salad Ingredients:

Red leaf lettuce






Chia seeds



Pinch of Himalayan salt 


1 tbsp of tahini

1 tbsp of honey mustard