Vegan Salad Recipes High in Protein
Delicious and Healthy

Instructions:

1. Rinse or cook quinoa for about 20 minutes.
2. Dressing: Combine 55 grams of the chickpeas with lemon juice, tahini, water, salt, and pepper in a food processor and blend until smooth.
3. Mix the remaining chickpeas, quinoa, red onion, cherry tomatoes, sliced avocado, and cilantro.
4. Drizzle with the dressing and gently fold everything together.

Don’t you love how effortless and easy this vegan salad is? Whether you serve it with some toast or roll it up in tortillas, this well-balanced gluten-free vegan salad will keep you full and provide you with loads of vegan protein and other nutrients.

Instructions:

1. Slice sweet potatoes into about ¼ inch cubes, cut the red onion and place them on a baking sheet. Drizzle with olive oil and salt. Then, toss until the potatoes are nicely coated.
2. Spread the potatoes evenly, place the tray in the preheated oven, and roast until the potatoes start to brown.
3. When the potatoes are cooked, combine them with all of the ingredients in a large bowl. Add pepitas, cilantro, and black beans to the bowl and mix well.
4. Dressing: combine two tablespoons of olive oil with minced garlic, lime juice and zest, and chili powder and give it a good shake.

You can use this rich vegan Mexican-inspired high-protein salad to jazz up nachos, tacos, and enchiladas.

Instructions:

After combining beans, lentils, arugula, and capers, drizzle with the dressing - and voila! Your super-nutritious gluten-free salad lunch box is ready!

Instructions:

1. Preheat the oven.
2. Cut tofu into 3/4-inch cubes, then pat dry. Combine the following: paprika, cumin, garlic powder, pepper, and salt. From this combination, measure out 2 1/2 teaspoons and set them to the side. Next, add 2 tablespoons of lemon juice and 1 tablespoon oil to the remaining spice mixture. After, add the tofu and chickpeas to the spice mixture and stir to combine. Marinate this for 10 minutes.
3. Spread the tofu and chickpeas evenly on the baking sheet in a single layer. Roast until golden brown, about 20 minutes total.
4. Put the 2 1/2 teaspoons of spice mixture into the large bowl. Then, whisk in the remaining 3 tablespoons of lemon juice and oil. Add kale and massage the greens until they are reduced in volume by almost half, for 1 to 2 minutes. Add the bell pepper and cucumber. Toss to combine.
5. Serve the salad topped with roasted tofu and chickpeas.

Instructions:

Put cooked quinoa, scallions, parsley, pomegranate seeds, and almonds in a medium bowl. Toss this combination with olive oil, orange juice and zest, salt, and spices. Add some salt and gently fold in avocados before serving.

You can throw in a handful of sunflower seeds for extra crunch or some greens for more vitamins.

These colors would look fabulous on your festive table or on any other occasion.

Instructions:

1. Cook the noodles.
2. Add drained noodles to a large bowl and mix with carrots, green onions, cilantro, mint, spinach, cabbage, and red bell pepper, tossing loosely to combine. Set aside.
3. Make the dressing by adding peanut butter, tamari, maple syrup, chili sauce (or red chili pepper), and lime juice to a small bowl. Then whisk them together. Next, gradually add warm water until the sauce becomes pourable.
4. Add 1/2 of the tempeh (optional) and 1/2 of the sauce to the salad and toss. Then top with remaining tempeh and sauce.

You can proudly serve this rich vegan protein salad as lunch or dinner to your meat-eating friends to convert them instantly.

P.S. If you're a tempeh fan, you won't want to miss these vegan meat recipes.