When I’m doing my meal prep for the week, I like to make recipes that are easy to store, easy to whip up, and are full of protein to support my daily workouts. For breakfast, I would typically make my High Protein Chia Pudding or Overnight Oats with Protein Powder, but when I want a simple lunch, I make this protein salad. It’s made with only wholesome ingredients that you probably already have in your fridge.
Ingredients and Substitutions
This salad is easy to put together and while the dressing contains quite a few ingredients, they’re all very basic and wholesome. For the salad, you need:
Chickpeas – I use organic canned chickpeas. Chickpeas are rich in protein and delicious cold. If you prefer, you can replace them with black beans. Edamame Noodles – You can use any of your favorite noodles, from soba noodles to wheat pasta. I prefer high-protein noodles like quinoa noodles, lentil pasta, or these edamame noodles. Cucumber – Fresh, skinned English cucumber is my preference but you can also use Lebanese cucumber. Carrots – Fresh and cut into small sticks. Edamame Beans – Edamame beans bring a lovely color and even more protein. They are better steamed or boiled for a few minutes. Cherry Tomatoes – We’re picking cherry tomatoes from the garden.
For the dressing, you need:
Peanut Butter – Use natural unsalted peanut butter. If you are allergic to peanuts, you can use almond butter or sunflower seed butter. Soy Sauce – I use low-sodium soy sauce. Rice Vinegar – Rice vinegar gives this salad dressing a great taste, but you can also use apple cider vinegar. Garlic Power – For taste. Maple Syrup – Or any other liquid sweetener like coconut nectar. Lime Juice – Freshly squeezed or bottled, both are fine.
How To Make High Protein Vegan Salad
Making this salad is super easy, follow the instructions in the recipe card below or these pictures.
More Vegan Salads
