This salad is the kind you make once and keep craving all week. It’s loaded with plant protein, crunchy vegetables, and a creamy, lemony dressing that pulls everything together. No fancy techniques, no hard-to-find ingredients, just fresh flavors and solid nutrition.

It works for lunch, dinner, or meal prep, and it’s satisfying enough to stand alone. If you’ve been looking for a no-fuss vegan meal that actually fills you up, this one does the job.

What Makes This Special

This salad hits that sweet spot of being both fresh and hearty, thanks to a smart mix of legumes, seeds, and crisp produce. The dressing is bright and creamy without any dairy, so you get rich flavor without heaviness.

It’s also flexible—swap in what you have, and it still works. Most of all, it’s a one-bowl meal with serious staying power.

High protein, fully vegan: Chickpeas, edamame, quinoa, and hemp seeds deliver a complete, balanced profile.
Great texture: Creamy avocado, crunchy cucumbers, juicy tomatoes, and crisp cabbage keep every bite interesting.
Meal prep friendly: Stays tasty for days if you store the dressing separately.
Customizable: Swap grains, beans, or veggies based on your pantry.

Ingredients

1 cup cooked quinoa (cooled; use white, red, or tri-color)
1 can (15 oz) chickpeas, drained and rinsed
1 cup shelled edamame (thawed if frozen)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup shredded red cabbage
1 small avocado, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley or cilantro, chopped
3 tablespoons hemp seeds
2 tablespoons toasted pumpkin seeds (pepitas)

For the Lemon-Tahini Dressing:

3 tablespoons tahini
2 tablespoons extra-virgin olive oil (optional for richer texture)
1 large lemon, zested and juiced (about 3–4 tablespoons juice)
1 tablespoon maple syrup (or agave)
1 teaspoon Dijon mustard
1 small garlic clove, minced
1/4–1/3 cup cold water, to thin
1/2 teaspoon sea salt, plus more to taste
Freshly ground black pepper

How To Make My High Protein Vegan Salad

Cook the quinoa: Rinse 1/2 cup dry quinoa under cold water. Simmer with 1 cup water and a pinch of salt for about 15 minutes.
Fluff and cool. You want 1 cup cooked.
Prep the edamame: If frozen, pour boiling water over it and let sit 2–3 minutes, then drain and cool. Pat dry.
Chop the vegetables: Halve the cherry tomatoes, dice the cucumber and avocado, shred the cabbage, and finely chop the red onion and herbs.
Make the dressing: Whisk tahini, olive oil, lemon zest and juice, maple syrup, Dijon, garlic, salt, and pepper.
Add cold water a little at a time until creamy and pourable.
Assemble the salad: In a large bowl, combine quinoa, chickpeas, edamame, tomatoes, cucumber, cabbage, red onion, and herbs. Sprinkle in hemp seeds and pumpkin seeds.
Dress and toss: Add about two-thirds of the dressing and toss gently. Fold in the avocado last so it stays intact.
Add more dressing if needed.
Taste and adjust: Add a pinch more salt, pepper, or lemon if you want extra brightness. Serve immediately or chill for 15 minutes to let flavors mingle.

Keeping It Fresh

Store components separately: Keep the dressing in a jar and the chopped salad in an airtight container. Toss just before serving.
Add avocado last: Dice just before eating to avoid browning.
If prepping ahead, toss avocado with lemon juice.
Refrigeration: The undressed salad lasts 3–4 days. Dressed salad is best within 24–48 hours.
Revive leftovers: Add a squeeze of lemon, a drizzle of olive oil, or a fresh handful of herbs right before serving.

Benefits of This Recipe

High protein and fiber: Chickpeas, edamame, quinoa, and hemp seeds make it filling and satisfying.
Balanced macros: A steady mix of complex carbs, healthy fats, and protein keeps energy stable.
Micronutrient-rich: Vitamin C from lemon and tomatoes, iron from legumes, and potassium from avocado.
Gluten-free and dairy-free: Naturally fits many dietary needs without substitutes.
Meal-prep ready: Scales up easily and holds up in the fridge.

What Not to Do

Don’t overdress early: The salad can get soggy if it sits with dressing for hours.
Don’t skip rinsing chickpeas: Rinsing reduces excess sodium and improves flavor.
Don’t use warm quinoa: Heat wilts the vegetables and thins the dressing too much.
Don’t forget salt and acid: Underseasoned salad tastes flat. Lemon and salt are key.
Don’t overmix the avocado: Fold it in gently at the end to keep chunks intact.

Variations You Can Try

Mediterranean Spin: Add chopped roasted red peppers, Kalamata olives, and a pinch of dried oregano.
Swap parsley for basil.
Southwest Style: Replace edamame with black beans, add corn and diced bell pepper, and use lime instead of lemon. Sprinkle with chili powder.
Crunch Lover’s Mix: Add shredded carrots, thinly sliced radishes, and extra pumpkin seeds or slivered almonds.
Grain Swap: Use farro or brown rice if not strictly gluten-free, or try high-protein lentil pasta for a heartier bowl.
Extra Protein Boost: Add baked tofu cubes or tempeh crumbles. Toss with a bit of the dressing while warm.
Herb Upgrade: Mix parsley, mint, and dill for a brighter, garden-fresh profile.

FAQ’s For High Protein Vegan Salad

How much protein is in a serving?

It varies with portions, but a generous bowl (about one-fourth of the recipe) typically lands around 22–28 grams of protein, thanks to the chickpeas, edamame, quinoa, and hemp seeds.

Can I make the dressing without oil?

Yes. Skip the olive oil and add an extra tablespoon of tahini plus a splash more water. It stays creamy and flavorful.

What can I use instead of tahini?

Try smooth almond butter or cashew butter. The flavor changes a bit, but the texture stays creamy and rich.

Is this good for meal prep?

Absolutely. Store the salad and dressing separately, add avocado the day you serve, and it keeps well for up to four days.

Can I use canned beans other than chickpeas?

Yes. White beans or lentils work great. Rinse them well and pat dry before adding.

How do I make it nut-free?

It’s already nut-free as written. If you add nuts for crunch, just swap them for more seeds like pumpkin or sunflower.

What if I don’t like raw onion?

Soak chopped red onion in cold water for 10 minutes, then drain. It softens the bite without losing flavor.

Can I serve this warm?

You can. Use warm (not hot) quinoa and edamame, and keep the veggies cool. Add avocado last so it doesn’t melt into the dressing.

In Conclusion

This Fresh High Protein Vegan Salad is simple, bold, and reliable. It brings together clean ingredients and big flavor, with enough protein to keep you full. Make it once, tweak it to your taste, and keep it in your weekly rotation.

It’s fresh food that actually feels like a meal—no compromises, no fuss.