Every year on 1 November, people around the globe come together to celebrate World Vegan Day. It’s a chance to shine a spotlight on plant-based living, not only for its health benefits but also for its positive impact on animals and the planet. Whether you’re fully vegan, trying to eat less meat, or just curious, this day is about exploring delicious, sustainable food that proves you don’t have to compromise on taste.

Ingredients

• 1 cup cooked chickpeas (or canned, drained and rinsed)
• 1 cup broccoli florets
• 1 carrot, peeled into ribbons
• ½ cucumber, sliced
• 1 cup baby spinach or mixed greens
• 1 cup cherry tomatoes, halved
• ½ cup cooked red kidney beans
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon sesame seeds
• Salt and black pepper, to taste

Dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup (or honey if not strictly vegan)
• Salt and pepper, to taste

Method

1. Preheat the oven to 200°C. Toss the chickpeas with olive oil, smoked paprika, salt, and pepper. Roast for 20 minutes, shaking halfway, until crispy.
2. Steam or lightly boil the broccoli for 3–4 minutes until tender but still bright green. Drain and set aside.
3. Arrange the spinach, cucumber, tomatoes, carrot ribbons, kidney beans, broccoli, and roasted chickpeas in a wide bowl.
4. Whisk the dressing ingredients together until smooth, then drizzle over the bowl.
5. Sprinkle with sesame seeds before serving.