My new High Protein Salad is exactly right for you, if you have been looking for healthy salad recipes and high protein recipes. Now you get them all-in-one in this vegan and gluten free recipe. All your questions about how vegans get their protein will be answered by this High Protein Salad.
A question that one often hears when people figure out you are vegan is “How do you get protein?!?”. I know, I know, the reactions on our side range from amusement to “not again” eye-rolling and face-palming. Though this is probably a little unfair because the person asking that honestly has no clue about vegan high protein recipes. It’s actually a chance to explain that protein is contained in a huge number of plant-based foods. Case in point: beans and lentils.
I recently had the chance to come up with a new high protein salad recipe that is full of good protein sources. OK, “chance” is a bit of an understatement. I was simply hungry and looked into fridge and pantry and checked what I could do with whatever was in there. Some arugula I could mix with lentils and green kidney beans. Yes, that would be nice and filling. I found some capers and added them because I love them.
That takes less than a minute to combine. Now, even though great ingredients, the salad wouldn’t taste too well dry. For my dressing, I whisked together peanut butter, caper brine, tahini, tamari, balsamic vinegar, and hot sauce. All the stuff I love – but when they came together, it was a serious taste bomb. So rich, so tasty. In the end, the salad was done in maybe 5 minutes and it was simply amazing. That’s when I decided I had to share this impromptu creation with you here!
Not only is it a great recipe for home snack attacks, it is also a lovely lunch to take with you to work. Put the salad and the bean-lentil-caper mix into a lunchbox, package the dressing separately and off you go to school, college, or work. There you can enjoy a fresh High Protein Salad with only the best ingredients!
- 15 oz (400 g) canned green kidney beans (or red ones, if greens aren't available)
- 15 oz (400 g) canned lentils
- 2-3 handful arugula
- 4 Tbs capers
- 1 Tbs caper brine
- 2 Tbs peanut butter
- 1 Tbs tahini
- 1 Tbs tamari
- 1 Tbs balsamic vinegar
- 2 Tbs hot sauce
- Whisk together all ingredients in a bowl until they come together to a smooth dressing.
- Mix arugula, beans, lentils, and capers. Top with dressing and enjoy!