High-Protein Vegan Salad Bowl
A nutritious and satisfying meal packed with protein, featuring a blend of quinoa, chickpeas, and fresh veggies, perfect for a filling lunch or dinner.
Ingredients
Main Ingredients
- 1 cup quinoa Cook according to package instructions.
- 1 can chickpeas, drained and rinsed Canned chickpeas work best for convenience.
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 medium bell pepper, diced
- 1/4 medium red onion, finely chopped
- 1 medium avocado, sliced Add just before serving to prevent browning.
- 2 cups mixed greens
- 2 tablespoons olive oil
- 2 tablespoons lemon juice Freshly squeezed is best.
- to taste salt and pepper
- to taste fresh herbs (parsley or cilantro) for garnish
Instructions
Preparation
- Cook quinoa according to package instructions and let it cool.
- In a large bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, and mixed greens.
- Drizzle with olive oil and lemon juice, and season with salt and pepper. Toss everything gently to combine.
- Top with sliced avocado and garnish with fresh herbs.
- Serve immediately or refrigerate for later.
Notes
For added creaminess, drizzle tahini or vegan yogurt on top. This bowl can be paired with crusty whole grain bread or a refreshing soup for a wholesome meal. Cook quinoa ahead of time and consider adding nuts or plant-based protein for an extra boost.