High Protein Vegan Salad (With Tahini)
This high protein vegan salad layers quinoa, chickpeas, edamame, and baked tofu under a creamy tahini dressing, for about 28 grams of protein per serving. It comes together from mostly pantry and freezer staples, so it works as a quick, easy vegan lunch or as meal prep for the week.
Tips Before Making Your High Protein Vegan Salad
Build It on Plant-Based Protein
This vegan protein salad gets plenty of protein by stacking several plant-based protein sources rather than relying on one. Quinoa, chickpeas, edamame, and baked tofu each add a few grams, and hemp seeds on top add extra protein. Keeping two or three of these cooked in the fridge makes the salad fast to assemble.
Make the Tahini Dressing Creamy
Whisk the tahini with Plain Protein Plant-Based Yogurt, lemon juice, and a little water until it pours smoothly. The yogurt loosens the tahini dressing without thinning the flavour and adds a bit more protein. The dressing uses ¼ cup of yogurt in total, about half a ½-cup (115 g) serving, so it adds roughly 4 to 5 grams of protein overall rather than being the salad’s main protein source. Add the water one tablespoon at a time so the dressing stays creamy rather than runny.
Prep Ahead for the Week
Store the grains, protein, chopped vegetables, and dressing in separate containers, then combine just before eating. This keeps the kale and cucumber crunchy and stops the salad from going soggy in the fridge. Eat dressed portions within a day.
Ingredients
- Vegan Salad Ingredients:
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- Tahini Dressing Ingredients:
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Instructions
- Whisk the tahini, Plain Protein Plant-Based Yogurt, lemon juice, garlic, and salt in a small bowl, adding water one tablespoon at a time until the dressing pours smoothly.
- Massage the chopped kale with a pinch of salt in a large bowl until it softens slightly.
- Add the quinoa, chickpeas, edamame, baked tofu, avocado, and cucumber to the bowl.
- Pour over the tahini dressing and toss to coat.
- Top with hemp seeds and cilantro, then serve.
Questions Related to the High Protein Vegan Salad Recipe
How Much Protein Is in This Vegan Salad?
Each serving has about 28 grams of protein, coming from the quinoa, chickpeas, edamame, tofu, hemp seeds, and the tahini dressing together. The exact protein per serving shifts with the tofu and yogurt you use, so consider it a close estimate.
Can You Make This Salad Ahead for Meal Prep?
Yes. Keep the components separate and the salad holds for three to four days in the fridge, which makes it perfect for meal prep. Add the avocado and dressing only when you’re ready to eat so the salad stays fresh and crunchy.
What Can You Swap for the Tofu or Chickpeas?
Lentils, kidney beans, cashews, or brown rice all work as plant-based protein sources in place of the tofu or chickpeas. For a nuttier bowl, swap the tahini dressing base for a peanut sauce. This high-protein vegan salad stays high in protein as long as you keep two or three of these ingredients in the mix.
Looking for another plant-based protein recipe? Try our Kale Protein Smoothie Recipe!
