This high-protein vegan salad is a very easy and very tasty lunch loaded with 39 grams of protein per serving. It’s easy to make in larger quantities that can be used to meal prep a whole week of healthy, high-protein lunches.
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.
Cook the edamame noodles in a bowl with boiling water.
In another bowl, combine all the dressing ingredients.
Add all the salad ingredients to the small jars.
If you’re eating the salad immediately, add the dressing, otherwise keep it in the fridge and pour when serving.
More Vegan Salads
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High Protein Vegan Salad
Ingredients
For the dressing
- ½ cup Peanut Butter
- 5-6 tablespoons Lukewarm Water
- 2 tablespoon Soy Sauce
- 1 tablespoon Rice Vinegar
- 1 tablespoons Lime Juice
- 1 teaspoon Garlic Powder
- 2 tablespoon Maple Syrup
For the 3 jars
- 1 ½ cups Chickpea - canned, drained
- 11 ounces Edamame Noodles - cooked, cooled
- 1 cup Cucumber - diced
- 1 cup Carrots - shredded
- 1 ½ cup Edamame - cooked, cold
- 6 Cherry Tomatoes
Instructions
- Cook the edamame noodles following the packaging instructions. Drain them and let them cool down.
- In a large bowl, stir all the dressing ingredients together until well combined.
- Divide the dressing evenly into 3 glass mason jars.
- In each jar, add in this order 1/2 cup of chickpeas, 1/4 cup of edamame, 1/3 cup of diced cucumber, 1/3 cup of carrots sticks, 3/4 cup of edamame noodles, and cherry tomatoes.
- Close the jar and store them for up to 4 days in the fridge.
- Flip the jar upside-down on a plate to serve.
Yum, love salads. this is good.
Thank you!!