Are you ready to elevate your salad game with a vibrant dish that not only tantalizes your taste buds but also packs a protein punch? Meet the High Protein Vegan Salad—a delightful medley of wholesome ingredients that will leave you feeling satisfied and energized! In just 10 minutes, you can whip up this colorful, nutrient-rich salad that’s perfect for meal prep or a quick lunch. With the creamy tahini dressing bringing everything together, this recipe is not just healthy; it’s a flavor explosion you won’t want to miss. Dive in and discover how to make this scrumptious salad that’s as good for your body as it is for your palate!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 cup cooked quinoa
- 1/2 cup diced cucumber
- 1/2 cup diced bell pepper
- 1/4 cup red onion, finely chopped
- 1/4 cup tahini
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Drain and rinse the chickpeas thoroughly under cold water to remove excess sodium and starch.
- If quinoa is not already cooked, prepare it by rinsing quinoa in a fine-mesh strainer, then cook according to package instructions. Typically, this involves combining 1 part quinoa with 2 parts water, bringing to a boil, then simmering for 15 minutes until water is absorbed.
- Dice the cucumber and bell pepper into uniform small cubes, approximately 1/4 inch in size to ensure even distribution throughout the salad.
- Finely chop the red onion to prevent large, overpowering pieces in the salad.
- In a large mixing bowl, combine the chickpeas, cooked quinoa, diced cucumber, diced bell pepper, and chopped red onion.
- In a separate small bowl, whisk together tahini, lemon juice, salt, and pepper to create a creamy dressing.
- Pour the tahini dressing over the salad ingredients and gently toss to ensure everything is evenly coated.
- Taste and adjust seasoning with additional salt and pepper if needed.
- For best flavor, let the salad sit for 5-10 minutes to allow the flavors to meld together.
- Serve chilled or at room temperature as a nutritious and protein-packed meal.
Tips
- Rinse Chickpeas Thoroughly: Make sure to drain and rinse the chickpeas well to remove any excess sodium and starch, which can enhance the overall flavor of your salad.
- Perfect Quinoa: If you’re cooking quinoa from scratch, remember the golden ratio: 1 part quinoa to 2 parts water. Rinse the quinoa before cooking to remove its natural bitterness for a better taste.
- Uniform Veggie Cuts: For a visually appealing salad and even distribution of flavors, dice your cucumber and bell pepper into small, uniform cubes (about 1/4 inch).
- Finely Chop Onions: To avoid overpowering bites, finely chop the red onion. This will give your salad a subtle onion flavor without being too pungent.
- Whisk the Dressing: Combine tahini and lemon juice in a separate bowl before adding it to the salad. This ensures a smooth, creamy dressing that coats all ingredients evenly.
- Let It Rest: Allow the salad to sit for 5-10 minutes after mixing. This resting period helps the flavors meld together beautifully, enhancing the overall taste.
- Serve It Your Way: This salad is delicious chilled or at room temperature, making it perfect for meal prep or a refreshing side dish at gatherings.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 40g
Protein: 15g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
