Protein-Packed Vegan Salad

Not a fan of salads? Don´t worry, this is not your typical one. This vegan salad is hearty and flavorful.

Simple, yet DELICIOUS.

This salad is great for those summer days when you want to eat something fresh and satisfying at the same time. Lentils, peas, quinoa and pumpkin seeds are fiber-rich and nourishing; and a great source of plant-based protein! Plus, they complement each other really well. Arugula, tomatoes and onions add some 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!

protein-packed-vegan-salad

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, my friend. Trust me, it is extraordinary. But if you don’t feel like making it yourself, you can use your favorite store-bought version.

protein-packed-vegan-salad

Feel like giving this yummy salad 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!

protein-packed-vegan-salad

Protein-Packed 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, plant-based protein and flavor. Super easy to make. And did I say it is absolutely delicious?
Servings 2

Ingredients
  

  • 1 cup cooked brown lentils - about ⅓ cup + 1 Tbsp of dry lentils*
  • 1 cup peas
  • ¼ cup cooked quinoa - about 1 ½ Tbsp of uncooked quinoa**
  • 2 Tbsp pumpkin seeds, toasted***
  • 1 small red onion****
  • ½ cup cherry tomatoes, halved
  • 2 handfuls arugula, chopped
  • 2 Tbsp golden raisins, optional (but delicious!)
  • 2 Tbsp homemade or store-bought pesto*****
  • ½ lemon, juice
  • Salt and pepper to taste

Instructions
 

  • Place all the salad ingredients in a medium bowl, including the pesto and the lemon juice. Add salt and pepper to taste. Gently toss to combine.
  • Enjoy!

Notes

* 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.
** 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.
***To toast the seeds, place them in 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 throw 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.
*****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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