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Vegan for Everyone Cookbook Recipe!

Wanted to share with you two of my favorite recipes, hope you enjoy it as much as I do!

Chickpea-Potato Salad


This spud salad has a little something extra. The addition of chickpeas adds a delightful pop of protein, while still imparting the hearty satisfaction you get from traditional potato salad. Crisp celery and carrots, along with tangy olives, round out this tasty summertime staple.


2 pounds baby Dutch yellow potatoes and/or baby red potatoes, or your preferred baby potato variety, cut in half if large

1 can (14 to 16 ounces) chickpeas (garbanzo beans), drained and rinsed

10 large green queen olives, with pimentos, diced

2 to 3 ribs of celery, diced

1 very large carrot, diced (peeling is optional)

1 tablespoon minced celery leaves

Freshly ground black pepper, to taste


6 tablespoons vegan mayonnaise

3 tablespoons spicy brown mustard or Dijon mustard

1 tablespoon maple syrup

1 teaspoon Italian seasoning blend

½ teaspoon sea salt

Scant 1/8 teaspoon cayenne pepper or ¼ teaspoon hot sauce (optional)


Freshly ground black pepper, to taste

Smoked paprika, to taste

Several sprigs fresh parsley and/or small kale leaves

Fit a steamer basket into a large pot with a tight-fitting lid. Add 2 to 3 inches of cold water, and then add the baby potatoes. Steam the potatoes for 16 to 20 minutes or until they are fork tender. Spread the potatoes in a single layer on a large, rimmed baking sheet and allow to cool for 15 minutes. Cover and refrigerate the potatoes for at least 30 minutes or up to 24 hours before assembling the salad. To assemble the salad, put the potatoes, chickpeas, olives, celery, carrots and minced celery leaves into a large bowl and stir with a large spoon to combine.

To make the dressing, put the vegan mayonnaise, mustard, maple syrup, Italian seasoning, salt and optional cayenne pepper in a small bowl and briskly whisk to combine. Pour the dressing over the potato mixture and stir to combine. Add several grinds of black pepper, to taste, and stir to combine. Transfer the salad to a pretty serving bowl and sprinkle with smoked paprika. Top with parsley sprigs or kale leaves. Cover with plastic wrap and refrigerate for 2 to 4 hours before serving.

French Lentil Salad Bowl with

Sweet Peppers and Basil


Lentils provide a substantial base and plenty of plant-based protein, while the veggies and flavorings add zing to this satisfying salad.

4 cups cooked French green lentils, well chilled (see note)

2/3 cup diced sweet onion

1 medium red sweet bell pepper, seeded and chopped

1 large avocado, peeled, pitted and chopped

½ cup chopped fresh basil

2 tablespoons extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice

1 heaping teaspoon chili powder

½ teaspoon sea salt

Put all of the ingredients into a large bowl and gently stir to combine. Spoon into deep bowls and serve at room temperature, or cover and refrigerate for up to 2 hours and serve cold.

Chef’s note: Lentils don’t need to be presoaked, but check for small stones and rinse them well before preparing. To cook lentils, put 4 cups water and 2 cups dry lentils into a large saucepan and bring to a boil over medium-high heat. Decrease the heat to low, cover and cook for 35 to 40 minutes, stirring occasionally. Add more water if the pan becomes dry. The lentils are done when they are soft (they do not need to absorb all of the water). Drain off any excess water in a fine-meshed strainer. Yields 4 to 5 cups cooked lentils.


@JazzyVegetarian | @thejazzyvegetarian @melissasproduce | @scribepublishing @scribepubco


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