Fresh High Protein Vegan Salad
High protein vegan salad loaded with plant-powered goodness and bold flavor. A fresh, satisfying recipe perfect for healthy meals anytime.
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
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley or cilantro, chopped
- 3 tablespoons hemp seeds
- 2 tablespoons toasted pumpkin seeds (pepitas)
- 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
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
Instructions
- 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.
