High Protein Vegan Salad

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www.theconsciousplantkitchen.com

Meal prep 3 days of high-protein lunches with this simple and healthy high-protein vegan salad. It brings over 39 grams of protein per serving with its wholesome ingredients, all in under 10 minutes.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/high-protein-vegan-salad/ or scan the QR code here ➡️

Prep Time10

Total Time10

Servings: jars

Calories: 550kcal

Author: Carine Claudepierre

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

US Customary - Metric

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.

Nutrition