Quick way to grow high protein plant based summer recipes
This recipe focuses on creating a high-protein, plant-based meal perfect for summer. It combines fresh ingredients to deliver a nutritious and flavorful dish quickly.
Equipment
- Large bowl
- Small bowl
- Whisk
- Cutting board
- Knife
- Measuring cups and spoons
Ingredients
Main Ingredients
- 2 cans Chickpeas, canned rinsed and drained
- 1 cup Quinoa cooked
- 1 Cucumber diced
- 1 pint Cherry Tomatoes halved
- 0.5 Red Onion thinly sliced
- 0.25 cup Fresh Parsley chopped
- 1 Lemon juiced
- 3 tbsp Olive Oil
- 0.5 tsp Salt
- 0.25 tsp Black Pepper
Instructions
Preparation
- Rinse and drain canned chickpeas; if not already cooked, prepare quinoa according to package directions, then set both aside.
- Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and chop the fresh parsley.
Assembly and Dressing
- In a large bowl, combine the prepared chickpeas, cooked quinoa, diced cucumber, halved cherry tomatoes, sliced red onion, and chopped parsley.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to create the dressing.
- Pour the dressing over the salad ingredients and toss gently to ensure everything is evenly coated.
Serving
- Serve the salad immediately for a fresh and vibrant meal, or refrigerate it for later enjoyment, as flavors will meld further.
Notes
For extra flavor, add a sprinkle of nutritional yeast or a dash of your favorite herb blend to the salad. This recipe keeps well in the refrigerator for up to 3 days, making it great for meal prep.