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Anything Goes Vegan Pantry Salad

Author - Gena Hamshaw
Yields: 4 servings (or 6 small servings)


  • 2 cups cooked whole grain of choice (rice, quinoa, barley, farro, wheat berries, etc.)
  • 1 1/2 cups cooked legume of choice (lentils, chickpeas, black beans, navy beans, cannellini beans, etc.)
  • 2-3 cups cooked or raw vegetable(s) of choice: green beans, broccoli, cauliflower, tomatoes, beets, leafy greens, shredded cabbage, chopped carrot, chopped celery, etc.
  • 1/4-1/2 cup vegan umami source (chopped, sun-dried tomatoes, pitted olives, capers, fermented veggies, etc.)
  • 2 tablespoons homemade or store-bought vegan parmesan*
  • Any additional, fun vegan toppings you like: chopped vegan meats, vegan cheese, etc.

Pantry Vinaigrette

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar, balsamic vinegar, sherry vinegar, apple cider vinegar, lemon juice, etc.
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon Freshly ground black pepper
  • 1-2 tablespoons (to taste) finely chopped shallot or red onion, or 1 small, finely minced garlic clove


  • Combine all salad ingredients in a large mixing bowl.
  • Whisk together the vinaigrette ingredients, then pour them over the salad. Toss the salad well, adjust seasoning as you like, and enjoy.


I like this vegan parmesan and also this one.