Ce 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 préparation de repas 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 Pouding de chia riche en protéines or Gruau de nuit avec poudre de protéines, 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.
La recette complète se trouve juste en dessous, mais ne manquez pas tous mes conseils plus bas, y compris les substitutions d'ingrédients, mes astuces de cuisine et les photos étape par étape !
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Salade végétalienne riche en protéines
Ingrédients
Pour le pansement
- ½ tasse Beurre d'arachide
- 5-6 Cuillères à soupe Eau tiède
- 2 cuillerée à soupe Sauce soja
- 1 cuillerée à soupe Vinaigre de riz
- 1 Cuillères à soupe Jus de citron vert
- 1 cuillère à café Poudre d'ail
- 2 cuillerée à soupe de sirop d'érable
For the 3 jars
- 1 ½ tasses Pois chiche - canned, drained
- 11 onces Edamame Noodles - cooked, cooled
- 1 tasse Concombre - en dés
- 1 tasse Les carottes - déchiqueté
- 1 ½ tasse Edamame - cooked, cold
- 6 de tomates cerises
Instructions de Pose et d'Entretien
- 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.
Alimentation
Ingrédients et 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:
- Pois chiches – 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.
- Concombre – Fresh, skinned English cucumber is my preference but you can also use Lebanese cucumber.
- Les carottes – Fresh and cut into small sticks.
- Haricots Edamame – Edamame beans bring a lovely color and even more protein. They are better steamed or boiled for a few minutes.
- de tomates cerises – We’re picking cherry tomatoes from the garden.
For the dressing, you need:
- Beurre d'arachide – Use natural unsalted peanut butter. If you are allergic to peanuts, you can use almond butter or sunflower seed butter.
- Sauce soja – I use low-sodium soy sauce.
- Vinaigre de riz – Rice vinegar gives this salad dressing a great taste, but you can also use apple cider vinegar.
- Pouvoir de l'ail – For taste.
- de sirop d'érable – Or any other liquid sweetener like coconut nectar.
- Jus de citron vert – 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.
Yum, love salads. this is good.
Je vous remercie!!