Perfect Potluck Vegan Salads

Chickpeas really shine in this simple salad. You can eat this on it's own or even on top of greens.

This recipe turns plan rice into something special. The combination of the lime, mango and jalapeño will make your taste buds sing!

This traditional macaroni salad was easily "veganized" with a simple mayo substitution.

This is the perfect pasta salad for your summer celebration! It's quick, easy and flavorful. What more can you ask for?

Udon noodles form the base of this recipe, but could be easily substituted with thick rice noodles. The peanut sauce is also very versatile and can be used with anything or own its own as a dipping sauce.

If you miss eggs, this vegan egg salad will hit the spot. Thanks to Indian black salt and tofu, you get the taste and texture of eggs in this salad.

If you grew up eating creamy, sweet potato salad, you absolutely must try this recipe! It was so good it took me back to my childhood.

What's simpler than some chopped veggies and a tasty vinaigrette? Not much. Make this for your next cookout or potluck!

This is my Ukrop's (now Martins…) knock off marinated cucumber salad. It's always been one of my favorites. Try it! I think you'll like it.

Always a favorite at our family dinners, this Zesty Marinated Vegetable Salad is simple yet full of flavor. Your guests won't guess that it most of the vegetables come from a can. Be sure to rinse and drain them really well and you'll have nothing to worry about. If you're serving a large crowd, you'll probably want to double this recipe.

Somehow kale has become “all the rage.” Kale chips are popping up all over the place. People are blending it in green smoothies. We can't get enough of this nutritional powerhouse. Here's another way you can enjoy kale…raw! Watch my video below and watch it transform.

You can now enjoy a creamy dip for your carrot sticks or potato chips at parties! This recipe takes minutes to throw together. Add enough non-dairy milk to make it thinner and you have a delicious dressing too.

This salad dressing is one of my favorite things about going to a Japanese Steakhouse (or Hibachi Grill). The salad itself was always very simple: iceberg lettuce, carrots, tomato and cucumbers. It's funny how no one eats iceberg lettuce anymore when growing up, that's all I ate.

Salads in jars have been popular for some time. Check out Pinterest for all the inspiration you could ever want. The only rule is to put the wetter ingredients on the bottom so it's away from the lettuce. You don't want that to wilt. I like keeping my dressing separate, but lots of people put theirs in the bottom of the jar.

These candied walnuts are perfect on a salad or even as an appetizer.