Warm Lentil Chickpea Salad (High-Protein, Vegan)
This high-protein warm lentil chickpea salad delivers 19g of plant-based protein and is ready in 30 minutes. Perfect for vegan meal prep, it's packed with kale, carrots, and Mediterranean spices for a truly satisfying meal.
Servings: 2
Calories: 426kcal
Ingredients
- 2 tablespoon olive oil
- 1 medium onion finely chopped
- 3 celery stalks diced
- 1 large carrot cubed
- 3 garlic cloves chopped
- 100 g chickpeas canned or cooked
- A handful or two of kale roughly chopped
- 100 g lentils cooked
- ½ teaspoon cumin
- Salt and pepper to taste
- Greek yoghurt or kefir (vegan if you prefer) for serving
Instructions
- Heat the olive oil in a large skillet or frying pan over medium heat.2 tablespoon olive oil
- Add the chopped onion and sauté until it becomes translucent.1 medium onion
- Stir in the diced celery, cubed carrot and garlic. Cook for about 5 minutes, until the vegetables start to soften.3 celery stalks, 1 large carrot, 3 garlic cloves
- Add the chickpeas to the pan and stir well to combine with the vegetables.100 g chickpeas
- Next, add the handful or two of chopped kale to the pan. Cook for a few minutes until the kale wilts down slightly.A handful or two of kale
- Stir in the cooked lentils and mix everything together.100 g lentils
- Season the salad with salt, pepper, and cumin. Adjust the seasonings according to your taste preferences.½ teaspoon cumin, Salt and pepper to taste
- Continue cooking for another 2-3 minutes to allow the flavors to blend and the salad to become warm.
- Once the salad is heated through, remove it from the heat and transfer it to a serving bowl.
- Serve the warm summer salad with a dollop of Greek yogurt or kefir on top for a creamy and refreshing contrast.Greek yoghurt or kefir (vegan if you prefer)
Video
Notes
- Make sure to cook the vegetables just enough so they’re tender but still have a bit of crunch.
- You can swap the kale for spinach if that’s what you have on hand.
- If you like your salad a little spicier, try adding a pinch of chili flakes or a dash of hot sauce.
- For extra protein, you can add some grilled chicken or tofu.
- The salad can be stored in the fridge for a day or two. Just add the yogurt or kefir right before serving to keep it fresh.
Nutrition
Calories: 426kcal | Carbohydrates: 54g | Protein: 19g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 36mg | Potassium: 844mg | Fiber: 21g | Sugar: 7g | Vitamin A: 5163IU | Vitamin C: 10mg | Calcium: 91mg | Iron: 6mg
