No, I’m not vegan. Yes, I do enjoy a good hamburger.
But part of being a conscious consumer of animal products is realizing that it is simply not sustainable for us humans to continue eating as much meat (and dairy) as we currently do. That, and the fact that humanely raised animal products are quite a bit more expensive than conventionally raised ones, are both great reasons to ditch the meat and dairy and go vegan every now and then.
Enter this delicious salad 😀 It packs a protein punch even without meat or dairy, and is loaded with tons of fiber and nutrients to support your health and prevent chronic disease!
Vegan Protein Power Salad
(makes 4 servings)
For the salad:
- 2 15 oz cans chick peas (garbanzo beans)
- 1-2 Tbsp olive oil
- 2 Tbsp paprika
- 1 Tbsp cayenne pepper
- ground red pepper, to taste
- chili powder, to taste
- salt and pepper, to taste
- 8 cups mixed greens
- 1 4 oz container pea shoots
- 1 cup quinoa, cooked
- 1 1/2 c green peas
- 1 cucumber, thinly sliced
- 2-3 roma tomatoes, diced
- vegan Tzatziki dressing (below)
Preheat oven to 400 degrees F. Drain and rinse chickpeas, and pat dry with a paper towel. Toss in olive oil, paprika, cayenne, red pepper, chili powder, salt, and pepper until evenly coated, then spread on a cookie sheet and bake for 20 minutes or until starting to brown. Meanwhile, cook quinoa (if you haven’t previously) by bringing 2 cups water to boil, adding the quinoa, reducing to a low simmer, and cooking until water is all absorbed and quinoa is light and fluffy. In a large salad bowl, toss together mixed greens, pea shoots, green peas, sliced cucumber, diced tomatoes, as well as cooked and slightly cooled quinoa and chickpeas. Top with Tzatziki dressing (below) and enjoy!
Alternatively, after quinoa and chickpeas are cooked, divide all ingredients into fourths and prepare each serving individually, storing leftovers as grab-and-go meal options.
For the dressing:
- 1 cup plain raw cashews, soaked and drained
- juice of 3 lemons
- 2 Tbsp tahini
- 1 Tbsp plain hemp protein powder
- 3 cloves garlic
- 1/2 cup water (or more or less to reach desired consistency)
- 1 Tbsp dried dill
- 1 Tbsp dried parsley
- salt and pepper, to taste
Soak cashews in water for 2-4 hours (or, for faster prep, you can soak them for 20-30 minutes in very hot water), and drain. Place cashews, lemon juice, tahini, hemp, and garlic in a high speed blender or food processor, and blend until smooth, adding water as necessary to reach desired consistency. Stir in dill, parsley, salt, and pepper. Enjoy!
*Tzatziki recipe adapted from NeuroticMommy.*
Are you looking to eat less meat? Do you have questions about plant-based eating? If so, leave your comments below! I love hearing from you!
If you liked this recipe, please share it 🙂