High Protein Sunflower Crunch Salad
Elevate your salad game with this vibrant High Protein Sunflower Crunch Salad that’s packed with plant-based protein and bursting with fresh, crunchy goodness. Combining the nutty, fluffy texture of quinoa with protein-rich chickpeas and a rainbow of vegetables—including shredded red cabbage, grated carrots, baby spinach, and diced cucumber—this salad is both nutritious and satisfying. Sunflower seeds add a delightful crunch and healthy fats, while a creamy tahini lemon dressing brings the perfect balance of zesty and savory flavors. Ready in just 35 minutes, this wholesome recipe is ideal as a light lunch, a meal prep option, or a stunning side dish for your next gathering. Try this high-protein, vegan-friendly salad for a nutrient-packed meal that doesn’t skimp on taste or texture!
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Recipe Information
Ingredients
- 1 cup (uncooked) Quinoa
- 2 cups Water
- 1 cup Chickpeas (cooked or canned, drained and rinsed)
- 1 cup Red cabbage (finely shredded)
- 1 cup Carrots (grated)
- 2 cups Baby spinach (chopped)
- 1 cup Cucumber (diced)
- 0.5 cup Sunflower seeds (raw or roasted, unsalted)
- 0.25 cup Fresh parsley (chopped)
- 3 tablespoons Tahini
- 3 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Maple syrup
- 1 clove Garlic (minced)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons (adjust as needed) Water (for dressing)
Instructions
Rinse the quinoa thoroughly under cold water to remove bitterness. In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and water is absorbed. Fluff the quinoa with a fork and set aside to cool.
In a large mixing bowl, combine the cooked quinoa, chickpeas, shredded red cabbage, grated carrots, chopped baby spinach, diced cucumber, sunflower seeds, and fresh parsley.
In a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, salt, black pepper, and 2 tablespoons of water until smooth. Adjust the water quantity to achieve your desired dressing consistency.
Pour the dressing over the salad and toss until all the ingredients are well-coated.
Serve immediately or refrigerate for up to 3 days. Enjoy this crunchy, high-protein sunflower salad as a main meal or a side dish!
Nutrition Facts
Calories |
1860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3108 mg | 135% | |
| Total Carbohydrate | 239.5 g | 87% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 50.5 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4129 mg | 318% | |
| Iron | 16094.8 mg | 89416% | |
| Potassium | 4088 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
