protein salad

43 protein packed salads + a vegan cobb salad with chickpeas and tempeh bacon that has 19 grams of plant-based protein!

Easy Protein Packed Salad

romaine lettuce

15 chickpeas

tomatoes (halved)

cucumber

carrots

corn

onion

bacon

avocado (sliced)

dairy-free cheese (optional)

dill (optional)

red wine vinegar

Dijon mustard

maple syrup

garlic

sea salt

black pepper

extra virgin olive oil

Make the dressing by whisking together all the ingredients in a small bowl or glass jar.

Cook tempeh bacon.

Add romaine to a bowl and arrange equal portions of chickpeas, tomatoes, cucumber, carrots, corn, red onion, tempeh bacon and cheese (if using) on top of the greens.

Just before serving, top salad with avocado and 2-3 Tablespoons of the red wine vinaigrette or your favorite dressing. Garnish with fresh dill, if using.

The perfect lunch salad with massaged kale for an extra tender bite, topped with chickpeas for protein and grilled plantains for good carbs. You won't get enough of this salad and you'll want to enjoy for every single lunch.

Massaged kale and plantain salad

water

rice vinegar

olive oil + 2 tbsp for frying

chillies

spring onion

agave syrup

lime juice

salt

paprika

ginger powder

tsp cumin

cup, chopped kale

chickpea (cooked, from a can)

tbsp olive oil + 1 tbsp for frying

plantain

cayenne pepper

brown sugar

tsp coriander

Pre-heat a non-stick frying

Pre-heat a non-stick frying pan over medium heat and add 2 tbsp of oil. Add the spring onions and sliced chilli. Add the paprika, ginger and cumin. Sauté for 3-4 minutes.

Add the rest of

Add the rest of the sauce ingredients to a blender. Add the sautéed onion and chillies to the blender and blitz until you have a smooth sauce.

Set aside. Store any

Set aside. Store any leftover sauce for 2 weeks in an air-tight container.

The sauce

Remove kale from the

Remove kale from the stems and chop. Add chopped kale to a large bowl and add olive oil. Use your clean hands to massage the kale for 3-5 minutes. Add a pinch of salt and set aside.

Open a can of

Open a can of chickpeas, drain and add the chickpeas to a frying pan. Add the coriander and paprika as well as some salt and pepper to taste. Fry for 3-4 minutes until you can smell the spices and chickpeas are warm. Transfer over the kale.

Peel the plantain and

Peel the plantain and slice. Heat up a little oil in a frying pan. Add the plantains, sugar and cayenne pepper. Gently fry the plantains for 2-3 minutes on each side until they become golden. Transfer over the kale and chickpea bowl.

Add the chilli sauce

Add the chilli sauce to taste and serve immediately. Any leftover salad can be stored in an air-tight container for up to 3 days.

The salad

This Vegetarian Protein Salad is one of my favorite vegetarian meal prep recipes! Packed with fresh veggies and plenty of protein from quinoa, chickpeas, black beans, and eggs is the perfect combination of high-protein ingredients to keep you full and satisfied!

Vegetarian Meal Prep: Protein Salad & More

quinoa (or 1 cup cooked quinoa)

water (or vegetable broth)

chickpeas

black beans

eggs

½ red onion (chopped)

greens (lettuce, romaine, baby spinach)

cherry tomatoes

carrot

Parsley (basil, or salad cress)

lemon juice

olive oil

garlic (minced)

servings turmeric tahini dressing

In a small pot, add salted water or vegetable broth and bring it to a boil. Add the quinoa (note 1) and cook on medium-low heat until all the liquid is absorbed. Allow to cool off.

In another small pot, add cold water and add the eggs. Bring to a boil, reduce the heat and cook for 4-6 minutes (depending on how you like your boiled eggs). Remove from the heat, rinse and peel the shells off. Slice them in half and let them cool down.

Rinse the black beans and chickpeas. Cut the cucumber into chunks, cut the onion, dice the cherry tomatoes, and cut the carrots into ribbons or shred them.

Combine all the dressing ingredients in a small jar. Cover it with a lid and give it a good shake.

Assembling the Salad On a plate: Add all ingredients, top with some fresh parsley or salad cress, add the dressing, and serve.

Assembling the salad in a jar: Split the ingredients into two jars (I used these ¾ liter jars - they hold about 3 cups). Start with the dressing, followed by chickpeas, black beans, cucumbers, cooked quinoa, cherry tomatoes, eggs, carrots, onions, and salad. When you are ready to serve, empty the jar&#39;s content on a plate, mix well with a fork and enjoy!

This Protein Salad is packed with fresh veggies and plenty of protein from quinoa, chickpeas, black beans, and eggs - the perfect combination of high-protein ingredients to keep you full and satisfied! You can pack this delicious salad in a jar, which is perfect for healthy meal prep.

High-Protein Vegetarian Salad (Meal Prep)

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Top Tags

Easy Protein Packed Salad

Massaged kale and plantain salad

Vegetarian Meal Prep: Protein Salad...

High-Protein Vegetarian Salad (Meal...

Top 4 protein salad recipes from across the web

The most viewed protein salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Protein Packed Salad

Massaged kale and plantain salad

Vegetarian Meal Prep: Protein Salad...

High-Protein Vegetarian Salad (Meal...

The most viewed protein salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine