High Protein Chickpea + Tahini Salad

Recipe:

Protein-packed Chickpea, Quinoa + Tahini Salad with Roasted Sweet Potatoes

PLANT-BASED | GLUTEN FREE

Total time: 35 mins
Serves: 2

This salad is a natural plant-protein powerhouse, packed with chickpeas, quinoa, and edamame to nourish and energise your body, with around 25g of protein per serving. Roasted sweet potatoes and a creamy tahini dressing bring maximum flavour, making every bite feel as good as it tastes.

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INGREDIENTS

Salad:

• 200g mixed greens

• 1 packet microwave quinoa

• 1 can chickpeas, drained and rinsed

• 1 pack edamame (175g)

• ½ cucumber, sliced into small cubes

• 1 avocado, cubed

• ½ red onion, diced

• 160g cherry tomatoes, halved

• 1 sweet potato

• 4 tbsp pumpkin seeds

Dressing:

• 2 tbsp tahini

• 1 tbsp lemon juice

• 1 tbsp olive oil

• 1 tsp maple syrup

• Salt and pepper to taste

• Water as needed

METHOD

1. Preheat your oven to 200°C.

2. Cut the sweet potato into bite-sized cubes, toss with olive oil, salt, and pepper, then spread evenly on a baking tray. Roast in the oven for 25 minutes, or until tender and slightly crispy around the edges.

3. While the sweet potato is roasting, prepare the dressing. In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, salt, and pepper. Add water, a little at a time, until the dressing reaches a smooth, pourable consistency.

4. Heat the quinoa according to the packet instructions.

5. Toast the pumpkin seeds in a dry pan over medium heat for 3-4 minutes, or until golden and starting to pop, then set to one side.

6. In a large bowl, combine the mixed greens, cooked quinoa, chickpeas, edamame, cucumber, avocado, red onion, tomatoes, and roasted sweet potato.

7. Drizzle the tahini dressing over the salad and top with your pumpkin seeds for extra protein.