Grilled Vegetable Salad (2024)

This post may contain affiliate links. Please read our disclosure policy.

Celebrate grilling season with this Grilled Vegetable Salad! It’s the ultimate summer meal, loaded with chopped grilled veggies, crispy chickpeas, tender kale, and aCreamy Tahini Dressingto tie all of the flavors together.

Chris and I made thissummer salada few years ago in one of ourWhat I Eat in a Day videoson ourYoutube Channel. It was a such a hit, we’re still making it years later at the first sign of hot summer nights.

Not only is it bursting with flavor, it’s the best clean out the fridge recipe (use any veggies you have on hand). Plus, it’s really easy to make and a hit with vegans and non-vegans alike!

Ingredients You’ll Need

• Kale:We’ve made this salad using curly kale and lacinato kale and both are great. If you choose to use baby kale, you can skip massaging it as baby kale is much more tender. Or, if you don’t love kale, swap in your favorite leafy greens. Spinach or romaine would be fantastic.
• Vegetables:We used yellow and red bell pepper, zucchini, asparagus, cremini mushrooms, andcornbecause they were what we had at home. Feel free to change up the vegetables as desired or needed. Eggplant slices, portobello mushrooms, sweet potatoes, artichoke hearts, yellow squash, cherry tomatoes, red onion, carrots, and other types of peppers would be tasty.
• Lemons:For serving on the side. If desired, you can grill them with the vegetables for an added charred flavor and gorgeous grill marks.
• Chickpeas:In order to keep this vegetable salad recipe simple and easy, we opted for crispy chickpeas as the protein. They’re easy to crisp up in a cast iron on the grill and add a nice crunch. Feel free to swap in alternative proteins like vegan chicken strips,grilled tofu, ortofu bacon, or omit the chickpeas completely and just enjoy a veggie salad!
• Spices:Ground cumin, chili powder, garlic powder, smoked paprika, onion powder, and salt and black pepper are used to season the grilled chickpeas. If you’re omitting or opting for another protein, feel free to skip these!
• Vegan cheese:While optional, you can’t go wrong with a sprinkle of vegan cheese. We love ourVegan Feta Cheeseor vegan mozzarella on this salad!

Salad Dressing Variations

We absolutely love this grilled salad with our5-Minute Tahini Dressing, but it would be delicious with a number of salad dressings. Below we’ve included a few of our favorite variations:

• Italian Dressing
• Best Vegan Ranch Dressing
• Easy Avocado Dressing
• Vegan Honey Mustard Dressing
• Oil-Free Vegan Ranch Dressing
• Vegan Caesar Dressing

You could even go with a simple balsamic vinegar or asimple balsamic vinaigrette! Don’t be afraid to switch it up.

How to Make a Grilled Vegetable Salad

1. Massage the kale.Place the de-stemmed and roughly chopped kale in a large salad bowl along with about 1/2 of the tahini dressing. Massage the tahini into the kale using clean hands. Scrunch up large handfuls at a time until the kale brightens in color, softens in texture, and the kale is well coated in tahini dressing. Dress the salad with additional salad dressing as needed or desired, then set aside.
2. Grill the veggies.Preheat your grill over medium heat for 10 minutes. Alternatively, you can preheat an oiled grill pan over high heat on the stove top. Place vegetables of choice on the grill grates and cook, turning often, until the vegetables are charred to your liking, about 10-20 minutes.
3. Prepare the crispy chickpeas.In a small bowl, mix together all of the spices until uniform. Set aside. Add the chickpeas to a cast iron skillet or another grill-safe pan. Sprinkle the spices evenly over the chickpeas. Mix the chickpeas until well coated in the spices. Place the cast iron skillet over the preheated grill. Cook, stirring often, until the chickpeas have browned and dried out, about 5-8 minutes.
4. Toss the salad.Chop the grilled vegetables and cut the corn off the cob. Add to the large salad bowl with the massaged kale along with the spiced chickpeas and toss to combine. Drizzle with additional tahini dressing, as desired.
5. Serve.Serve with fresh or grilled lemon wedges, and enjoy!

Serving Suggestions

With the grilled chickpeas, this delicious grilled vegetable salad is hearty enough to enjoy as a main dish, but it can also be enjoyed as a healthy side dish alongside your favorite summer main.

Try serving it with one of these summer staples:Grilled BBQ Tofu,Grillable Veggie Burgers,Vegan Twice Baked Potatoes, orGrilled Portobello Mushroom Burgers. Or, if you’re looking for additional summer sides, you might enjoy these blog favorites:

• Easy Avocado Corn Salad
• Easy Vegan Antipasto Skewers
• Buffalo Vegan Corn on the Cob with Ranch Dressing
• Mom’s Vegan Potato Salad
• Vegan Pasta Salad
• Classic Vegan Macaroni Salad

Recipe FAQs

Make sure you tag us on Instagram@sweetsimpleveganand@consciouschrisand hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!

Print

Disclaimer: This page may containaffiliatelinks, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!