Tag Archives: salad

7 Shades of Green Salad


What do you do when you have loads of greens in your fridge? You make a gorgeous and delish salad which is full of plant based proteins, vitamins and fiber!


Do you ever find yourself looking at your fridge and wondering what all you can do with the produce at your disposal. Well in this recipe I wanted to use all the greens that I had because I have been eating chocolates that my dad brought from Paris since the past week, and I needed nature’s detox to work through me.


The sprouted lentil in this takes the salad to another level as it gives the salad a protein boost and also that fresh crunch. There are up to 100 times more enzymes in sprouts than uncooked fruits and vegetables.  Enzymes are special types of proteins that act as catalysts for all your body’s functions. Extracting more vitamins, minerals, amino acids, and essential fatty acids from the foods you eat ensures that your body has the nutritional building blocks of life to ensure every process works more effectively.


Eating organic green vegetables is a sure fire way to avoid any doctor for the rest of your life. Prescription medication is a huge business and would suffer greatly if everyone started eating soul food. The food that we eat is the medicine that can heal and transform us. Food is not just calories, it is information. It talks to your DNA and tells it what to do. The most powerful tool to change your health, the environment and the entire world is your fork, so choose wisely.




Complete with this luscious and creamy salad dressing without the addition of an cream or oil, you will go crazy over this, I guarantee it!


7 Shades of Green Salad

Prep time Cook time Total time
15 mins 0  mins 15 mins

A delish salad with 7 different types of greens which is a great detox.

Category: Salad, Snacks, High Fiber, High Protein
Serves: 4
Author: The Vegan Psyche


Ingredients for Salad

      • 3 Cucumbers
      • 2 Green Bell Peppers
      • 2 Skinny English Cucumbers (Kakdi)
      • 1 Cup Green Grapes
      • 1 Cup Sprouts

Ingredients for Dressing

    • Bunch of Fresh Coriander
    • Bunch of Fresh Mint
    • Juice of 1 Lemon
    • 1 tbsp Tahini
    • 2-3 tbsp Soy Milk
    • 1 tbsp Mayple Syrup
    • 1 tsp Cumin
    • 1 tsp Pepper
    • Himalayan Pink Salt, to taste


  1. Cut up all the greens and put into a bowl.
  2. Add the ingredients for the dressing in a blender and mix until a thick paste is formed.
  3. Mix all of them together
  4. Enjoy the awesomeness!


Chickpea and Pomegranate Salad with a Lemony Basil Dressing


A simple chickpea salad with little jewels of pomegranate and a hint of fresh coriander and mint leaves. It has a crunchy bite to it and the bold flavors of the herbs and the spices amalgamate to have a celebration in your mouth.


I’ve always loved legumes as they are an essential part of Indian cooking but chickpeas have been my favorite protein source since I went vegan. They are delicious, versatile and simple to work with. They contain 17 gms of protein and 14 gms of fiber for every 100 gms and I think that’s pretty impressive.


I’m going to clear up the confusion, that I’m NOT a high carb low fat vegan. I love my proteins and fats a lot to go on a HCLF plan, but don’t get me wrong I love my carbs too. I believe that a person should have a balanced diet which should not be depleted in any macro. I don’t have that much of a sweet tooth to drink a smoothie containing 10 bananas and 20 dates in one sitting (I’m more of a savory person). I eat mostly vegetables, fruits and complex carbohydrates accompanied with proteins in the form of beans and legumes. With the very essential fats in the form of avocados, nuts, coconut oil and olive oil every once in a while. I believe that no one should force themselves to eat in a certain way just because other people are eating that way. Eat what feels right to you, listen to your body.


I think another issue needs to be addressed since I’ve been thinking a lot about it lately and have also struggled with extensively through my teens (and do sometimes struggle with it now). It’s about truly loving your body for the magnificent work of art that it is. Growing up in today’s society with set beauty standards is difficult, I know, but I want you to love your body the way that it is, right now in this moment. Do not wait for loving it when you’re 10 pounds lighter or when you fit into that dress, love it now! And when you do that you send out love in the entirety of the cosmos and attract more love to yourself and also lose the pounds easily. The majority of the weight that you have on your body has been constructed around you through your mind, give it love and let it go!


Anyway, eating healthy is a life long journey and it’s important to make it an everyday practice. Try to eat lots of greens and fruits for the majority of your diet and I promise you will never feel fat again. I’ve been there and I know that it’s not a very good feeling.

Love you guys! Stay healthy :*


Chickpea and Pomegranate Salad with a Lemony Basil Dressing

Prep time Cook time Total time
10 mins 0  mins 10 mins

A simple chickpea salad with little jewels of pomegranate and a hint of fresh coriander and mint leaves topped with a lemony basil dressing.

Category: Salad, Snacks, High Fiber, High Protein
Serves: 4
Author: The Vegan Psyche



    • 1 Can Chickpeas/2 Cups cooked Chickpeas
    • 1 Cup Pomegranate Jewels
    • 1 Big Bowl of mixed greens, I use Lettuce (Green Leaf, Red Leaf and Mesclun)
    • Bunch of fresh Coriandr
    • Bunch of fresh Mint
    • 14-16 Olives
    • 2 tbsp Olive Oil (optional)
    • Juice of 1 Lemon
    • 1 tsp Pepper
    • 1 tsp basil
    • Himalayan Pink Salt, to taste


  1. Break up the leaves.
  2. Wash the chickpeas, add them with pomegranate, olives, coriander and mint to the greens.
  3. Mix up the last 5 ingredients from the list to make the dressing (the oil is optional).
  4. Mix everything together, enjoy the awesomeness!


Kashmiri Kidney Beans and Apricot Salad with Coriander Vinaigrette


I present to you a healthy kidney beans salad with an Indian touch! The sweetness of the apricots works perfectly with the spicy tanginess of the vinaigrette and compliments the taste and texture of the beans,vegetables and walnuts in this salad.


I’m always looking for easy to make delicious recipes that are delicious and plant based. This is something that I came up with using random things already in my house and it turned out to be totally delightful.

In this salad I used Kashmiri Kidney Beans also called Pahari Rajma. They contain more proteins and fiber than regular kidney beans and are found in the northern states of India. If you can’t find these, use the simple ones.

This is a very simple salad and can be made in 10 minutes if you’re using pre-cooked kidney beans. But it’s more flavorful when you use the herbs in the cooking water.

And, when you get your protein from kidney beans, you also get the blood sugar stabilizing and heart health benefits of the soluble fiber provided by these versatile legumes. A cup of kidney beans provides over 43 grams of protein and 46 grams dietary fiber, pretty impressive right? They also contain amazing nutrients like iron, copper, manganese and potassium!


Make this sweet and sour salad any time of the day or night. It can also be eaten with some brown rice or as a sandwich center. It is very filling, nutritious  and full of plant based proteins.


Kashmiri Kidney Beans and Apricot Salad with Coriander Vinaigrette

Prep time Cook time Total time
10 mins 15 mins 25 mins

Kashmiri Kidney Beans and Apricot Salad with Coriander Vinaigrette. A versatile, simple, sweet and tangy salad full of plant based protein.

Category: Gluten Free, Breakfast, Salad, Vegan, Snacks, High Fiber
Serves: 2



For Salad:

    • 1 cup Uncooked Kashmiri Kidney Beans/1 can Kidney Beans
    • 12-15 Dried Apricots, Pitted
    • 1 Yellow Bell Pepper
    • 2 Cucumbers
    • 1 cup Walnuts
    • 1/2 tsp Thyme
    • 1/2 tsp Fennel Seeds
    • 2 Cardamom Pods

For Dressing:

  • Bunch Coriander/Parsley
  • 1 Chili
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup Balsamic Vinegar
  • 1 tsp Garlic Powder
  • 1 tsp Ginger Powder
  • Salt and Pepper to taste



  1. Soak the kidney beans overnight (or in hot water for an hour). Cook them in a cooker with five cups water, 1/2 tsp thyme, 1/2 tsp fennel seeds, 2 cardamom pods and some salt for 20 minutes. (Skip this step if you’re using canned beans)
  2. Soak the apricots in hot water for 10 minutes or until soft.
  3. Add the ingredients for the dressing in a blender and blend.
  4. Cut the veggies and apricots finely.
  5. Drain the kidney beans and let them cool.
  6. Put everything together and garnish with walnuts and coriander flowers.