Vegan chickpea quinoa salad

With 45 grams of slow-burning carbs and 12 grams of fiber per cup, chickpeas easily make our list of the top 30 muscle-building foods of all time. Lucky for you—and your muscles—this salad is loaded up with them.

Combine stacks of romaine lettuce, a hearty serving of quinoa, and cooked chickpeas with a variety of sweet and savory plant-based toppings for the ultimate protein-packed salad.

Recipe and photo courtesy Kim-Julie Hansen of Brussels Vegan. 

2

Ingredients 

2 cups chopped romaine lettuce

½ cup cooked quinoa

1 cup cooked chickpeas

For the dressing:

1 Tbsp tahini

½ lemon, juiced

1 Tbsp water

1 pinch sea salt

For the coconut "bacon" topping:

2 Tbsp coconut flakes

¼ tsp tamari sauce

¼ tsp liquid smoke

¼ tsp maple syrup

1 pinch sea salt

How to make it 

Mix the lettuce, quinoa, and chickpeas in a bowl.

Mix all dressing ingredients and add a little more water if necessary.

For the topping, mix all ingredients for the coconut bacon in a bowl, and bake at 350°F for 15 minutes on a baking tray lined with parchment paper. You can make a larger batch of this and keep it in your pantry at room temperature to add to salads, soups, and veggie bowls.

Vegan

Cook Time: 

20

Prep Time: 

10

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