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Vegan Protein Salad with Tahini Dressing



For the Salad

  • 1 c of quinoa
  • 1 c of red lentils
  • 2 c of cooked chickpeas, rinsed and drained
  • 1 c of nutritional yeast
  • 1 c of hemp seeds
  • 1 c of almonds roughly chopped
  • 1/2 a cup of chickpea flour
  • 1/2 white or yellow onion (grated or finely chopped)
  • 1 tbsp. garlic powder
  • juice of half a lemon
  • splash of extra virgin olive oil
  • sea salt & pepper

For the Dressing

  • 1/3 c of fresh orange juice
  • 1 carrot (blanched, boiled or roasted until tender)
  • 3 cloves of garlic
  • 3 tbsp. tahini
  • sea salt and pepper to taste


  1. Toss the chickpeas in chickpea flour to coat.
  2. Heat a pan with a dash of your favorite high-heat oil (sunflower, safflower, or rice bran) and fry the chickpeas until light brown and crispy.
  3. Add some salt, pepper and garlic powder if you like.
  4. While the chickpeas are cooking, thoroughly rinse the lentils and quinoa.
  5. Cooked both the cup of lentils and the cup of quinoa together with the carrot in about 3 1/2 cups water. The lentils will cook a little faster (you can cook them separately).
  6. After it’s cooked and drained, place the lentil / quinoa mix in a large bowl with a half of a finely chopped or grated onion, garlic powder, generous dash of olive oil, juice of half a lemon and generous salt and pepper.
  7. Next add the fried chickpeas, nutritional yeast and hemp seeds.
  8. Make the dressing, it’s so good!
  9. Combine all dressing ingredients together and blend in your food processor, blender or immersion blender, salt and pepper to taste.


This salad is good just by itself, on a lettuce boat or stuffed in a pita (you can find gluten free pita bread in health food stores).

Roasting Chickpeas Instead Of Frying