High Protein Vegan Salad

by on in Mains, Salads and Buddha Bowls
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Not a fan of salads? Don’t worry, this is not a typical salad. This simple, yet delicious High Protein Vegan Salad is hearty and oh-so-tasty.

This is a great meal for those warm summer days when you want to eat something fresh and satisfying at the same time. Lentils, peas, quinoa and pumpkin seeds are fiber-rich, nutrient-dense and a great source of plant-based protein! Plus, they complement each other really well. Arugula, tomatoes and onions add a delightful freshness to the mix, and the golden raisins, a bit of sweetness. The result is chewy, juicy and crunchy at the same time. SO GOOD!

I used my nutrient-packed pesto as a dressing here and the outcome is nothing short of amazing. This pesto comes together in just five minutes. If you haven’t tried it yet, now is the time. Trust me, it’s delicious. But if you don’t feel like making it yourself, you can use your favorite store-bought version.

Feel like giving this vegan salad recipe a go? If you try it, let us know what you think, tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!

High Protein Vegan Salad

Full of the good stuff. So healthy and satisfying; yet light and fresh at the same time. This salad is packed with fiber and plant-based protein. It's super easy to make and did I say it's absolutely delicious?!
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Prep Time 5 minutes
Cook Time 20 minutes
Servings 2

Ingredients
  

  • 1 cup cooked brown lentils - about ⅓ cup + 1 Tbsp of dry lentils*
  • 1 cup peas
  • 2 Tbsp uncooked quinoa
  • 2 Tbsp pumpkin seeds, toasted**
  • 1 small red onion***
  • ½ cup small cherry tomatoes, halved
  • 2 handfuls of arugula or mizuna or a mix of both, chopped
  • 2 Tbsp golden raisins
  • 2 Tbsp homemade or store-bought pesto****
  • 2 Tbsp lemon juice
  • Salt and pepper to taste

Instructions
 

  • To cook the quinoa, rinse well, add it to a small saucepan and cover it with lots of water. Bring it to a boil, then lower the heat and simmer for 15 - 20 minutes; until tender. Drain and rinse with cold water.
  • Combine pesto and lemon juice in a big bowl. Add the rest of the salad ingredients. Add salt and pepper to taste. Gently toss to combine.
  • Enjoy!

Video

Notes

*I used canned lentils but you can cook your lentils from scratch. To cook the lentils, add them to a small saucepan and cover them with lots of water. Bring them to a boil, then lower the heat and simmer for 20-25 minutes; until tender. Drain and rinse with cold water.
**I use frozen or cooked fresh peas. I hate canned peas.
***To toast the seeds, place them on a baking sheet (no oil), in the oven, for 10 minutes or until golden. Or you can toast them in a pan over medium heat (again, no oil), just shake the pan a few times so they don’t burn.
****I don’t like the strong taste of raw onions, so I place the chopped onions in a small bowl and cover them with boiling water. After ten minutes, I drain and rinse the onions with cold water. Bye-bye pungent taste, hello delicious mild flavor.
*****I have an amazing nutrient-packed pesto recipe. It takes 5 minutes to make. You can find the recipe here. But if you are using store-bought pesto, check the label for any unwanted ingredients, like parmesan if you are vegan, or preservatives and additives if you are trying to stay healthy.

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