Happy vegan salad

Tender Greens' happy vegan salad is actually a combo plate of salads. Recipe (Mel Melcon / Los Angeles Times / April 11, 2012)

2. In a large bowl, combine the pasta with the tomatoes, zucchini, basil oil and Champagne vinegar. Season with 1 teaspoon salt and one-half teaspoon pepper, or to taste. This makes about 8 cups of fregola salad.

Green hummus

2 cups spinach

1 cup arugula

1/4 cup cilantro

1/4 cup diced green onion

2 small cloves garlic

1 cup olive oil

4 cups garbanzo beans

1/4 cup lemon juice

Salt and pepper

In the bowl of a food processor, combine the spinach, arugula, cilantro, green onion and garlic. With the processor running, slowly add the olive oil, then start to add the beans. (Depending on the size of your processor, the hummus may need to be processed in batches: Remove some of the processed hummus to a large bowl, then continue adding beans to the processor. Fold everything together in the large bowl, flavoring and seasoning as needed.) Add the lemon juice, then season with 1½ teaspoons salt and 1 teaspoon pepper, or to taste. This makes a generous 5 cups of hummus.

Quinoa salad

1 large red beet

1/4 cup plus 1 teaspoon olive oil, divided

Salt and pepper

3 cups black or red quinoa

1/4 cup lemon juice

1/4 cup chopped dill

3 whole radishes, shaved or thinly sliced