20 High-Protein Vegan Salads for a Filling Meal

Are you tired of bland salads that leave you feeling hungry? If you’re on a plant-based journey or simply looking for healthy meal options, you’re not alone. Many people, including athletes and fitness enthusiasts, crave nutritious dishes that fuel their bodies without compromising on taste. That’s exactly why I created this collection of high-protein vegan salad recipes. These salads are not only filling but also bursting with flavor, making it easier for you to meet your protein needs while enjoying every bite.

If you’re someone who loves to explore vegan salad ideas, this post is tailored just for you. Whether you’re hitting the gym or just want a satisfying meal, these recipes will keep your energy levels high. You’ll discover a variety of easy salad recipes packed with protein-rich ingredients that are perfect for anyone seeking healthy plant-based meals. From quinoa and black beans to roasted vegetables and tofu, these salads are designed to nourish your body and delight your taste buds.

Get ready to dig into 20 scrumptious high-protein vegan salads that will transform your meal routine. These recipes are simple to prepare and rich in flavors, ensuring that you never have to sacrifice taste for nutrition. With each recipe, you’ll find yourself inspired to create meals that are not only healthy but also incredibly satisfying. Let’s dive in and discover how you can elevate your salad game!

Key Takeaways

– These high-protein vegan salad recipes are ideal for anyone looking to add nutritious options to their meals without sacrificing flavor.

– Each salad features protein-rich ingredients, making them perfect for athletes and active individuals who need to fuel their bodies effectively.

– Enjoy a variety of easy salad recipes that include beans, legumes, grains, and vegetables, ensuring you get a balanced meal.

– These salads are not only filling but also simple to prepare, allowing you to whip up a healthy meal in no time.

– Incorporate these recipes into your weekly meal plan for a delightful mix of flavors that supports your plant-based lifestyle and overall health.

1. Quinoa & Black Bean Salad

Craving something hearty yet healthy? This quinoa and black bean salad hits the spot with its vibrant colors and robust flavors. With protein-packed quinoa as the base and black beans adding even more nutrition, this dish is a delightful option for meal prep or a quick lunch that won’t leave you feeling sluggish.

It’s not just delicious; it’s also loaded with fiber and essential nutrients, making it a filling choice. The zesty lime-cilantro dressing brings everything together beautifully, ensuring each bite is bursting with flavor.

Ingredients:
– 1 cup quinoa
– 1 can black beans, rinsed and drained
– 1 bell pepper, diced
– 1/2 red onion, chopped
– Juice of 2 limes
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste

Instructions:
1. Rinse quinoa under cold water, then cook according to package instructions.
2. In a large bowl, combine cooked quinoa, black beans, bell pepper, and red onion.
3. In a separate bowl, whisk together lime juice, cilantro, salt, and pepper.
4. Pour the dressing over the salad and toss to combine. Serve chilled.

– For added crunch, consider adding diced avocado or corn.
– Leftovers can be stored in the fridge for up to 3 days.

FAQs:
– Can I add other beans? Yes, chickpeas work wonderfully!
– Is this meal prep-friendly? Absolutely, it holds up well in the fridge.

2. Chickpea & Avocado Salad

If you’re looking for a creamy yet nutritious salad, this chickpea and avocado salad is a perfect choice. The combination of soft avocado and hearty chickpeas creates a satisfying mix of textures that will keep you coming back for more. With a zesty lemon-tahini dressing, every bite is a flavor-packed experience that’s both refreshing and filling.

This salad is not only delicious, but it also provides healthy fats and protein, making it a great option for lunch or as a side dish.

Ingredients:
– 1 can chickpeas, rinsed and drained
– 1 ripe avocado, diced
– 1 cucumber, diced
– 1/4 red onion, thinly sliced
– Juice of 1 lemon
– 2 tbsp tahini
– Salt and pepper to taste

Instructions:
1. In a large bowl, combine chickpeas, avocado, cucumber, and red onion.
2. In a small bowl, whisk together lemon juice, tahini, salt, and pepper.
3. Drizzle the dressing over the salad and gently mix to combine.
4. Serve immediately or chill for a refreshing snack.

– Add cherry tomatoes for extra color.
– Serve with whole-grain pita for a complete meal.

FAQs:
– Can I use lime instead of lemon? Yes, lime will work just as well!
– How long does it last? Best eaten fresh, but can be kept for a day in the fridge.

3. Lentil & Roasted Vegetable Salad

Looking for a salad that’s packed with flavor and nutrition? This lentil and roasted vegetable salad is a winner, combining the richness of lentils with the sweetness of roasted veggies. It’s versatile enough to enjoy warm or cold, making it a perfect choice for any season.

With a balsamic vinaigrette bringing all the ingredients together, this salad is not only filling but also a feast for the eyes with its colorful presentation.

Ingredients:
– 1 cup green or brown lentils
– 2 bell peppers, chopped
– 1 zucchini, diced
– 2 carrots, diced
– 3 tbsp olive oil
– 3 tbsp balsamic vinegar
– Salt and pepper to taste

Instructions:
1. Preheat the oven to 425°F (220°C).
2. Cook lentils according to package instructions until tender.
3. Toss chopped vegetables with olive oil, salt, and pepper, and roast for 20-25 minutes until tender.
4. In a large bowl, mix lentils, roasted vegetables, and balsamic vinegar.
5. Serve warm or refrigerate for later.

– Add spinach or arugula for extra greens.
– Store leftovers in the fridge for up to 4 days.

FAQs:
– Can I use canned lentils? Yes, just rinse and add them to the salad.
– What other vegetables work well? Sweet potatoes, eggplant, or asparagus make great additions.

4. Mediterranean Chickpea Salad

Take your taste buds on a trip to the Mediterranean with this vibrant chickpea salad. Bursting with fresh ingredients like cucumber, tomatoes, and olives, it’s a refreshing dish that’s perfect for lunch or as a light dinner. The healthy fats and protein from chickpeas make this salad satisfying while keeping it colorful and inviting.

Enjoy it as a quick meal or as part of a larger spread—either way, it’s sure to impress with its zesty flavors and appealing presentation.

Ingredients:
– 1 can chickpeas, rinsed and drained
– 1 cucumber, diced
– 1 cup cherry tomatoes, halved
– 1/2 cup kalamata olives, pitted and sliced
– 1/4 red onion, diced
– Juice of 1 lemon
– 2 tbsp olive oil
– Salt and pepper to taste

Instructions:
1. In a large bowl, combine chickpeas, cucumber, tomatoes, olives, and red onion.
2. In a separate bowl, whisk together lemon juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve chilled or at room temperature.

– Feta cheese can be added for an extra flavor boost.
– This salad is great for meal prep and holds up well for a few days.

FAQs:
– Can I use canned olives? Yes, just rinse them to reduce the sodium content.
– Is it gluten-free? Yes, all ingredients are gluten-free.

5. Tofu & Spinach Salad

For a salad that’s as nutritious as it is delicious, this tofu and spinach option is a fantastic choice. Sautéed tofu cubes deliver a hearty dose of protein, while fresh spinach adds a vibrant pop of color and nutrients. The sesame dressing enhances the flavors, creating a satisfying dish that’s perfect for a post-workout meal.

Whether you enjoy it warm or chilled, this salad is both filling and flavorful, making it a versatile addition to your meal rotation.

Ingredients:
– 1 block firm tofu, pressed and cubed
– 4 cups fresh spinach
– 2 tbsp soy sauce
– 1 tbsp sesame oil
– 1 tbsp sesame seeds
– Salt and pepper to taste

Instructions:
1. In a skillet, heat sesame oil over medium heat and add cubed tofu.
2. Cook until golden brown, then add soy sauce and toss to coat.
3. In a large bowl, combine sautéed tofu, spinach, and sesame seeds.
4. Serve immediately, or chill for a refreshing salad.

– Consider adding grated carrots for extra crunch.
– This salad can be served warm or cold, based on your preference.

FAQs:
– Can I use baked tofu? Yes, that’s a great option!
– Is this gluten-free? Use tamari instead of soy sauce for a gluten-free version.

Fuel your workout without sacrificing flavor. This tofu and spinach salad nails high protein vegan salad recipes, whether warm or chilled, so you stay satisfied and energized.

6. Sweet Potato & Black Bean Salad

If you’re in the mood for something hearty and nutritious, this sweet potato and black bean salad is just what you need. The sweet, creamy texture of roasted sweet potatoes pairs perfectly with protein-rich black beans and a zesty lime dressing. It’s a colorful dish that’s not only visually stunning but also incredibly satisfying.

This salad is ideal for any season and makes for a filling meal that’s packed with nutrients and flavor.

Ingredients:
– 2 medium sweet potatoes, cubed
– 1 can black beans, rinsed and drained
– 1 red bell pepper, diced
– 1/4 cup cilantro, chopped
– Juice of 2 limes
– 3 tbsp olive oil
– Salt and pepper to taste

Instructions:
1. Preheat the oven to 400°F (200°C) and roast sweet potatoes on a lined baking sheet for 20-25 minutes.
2. In a large bowl, combine roasted sweet potatoes, black beans, bell pepper, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
4. Drizzle dressing over the salad and toss to combine. Serve warm or cold.

– For added flavor, include diced avocado.
– Leftovers can easily be reheated or enjoyed in a wrap.

FAQs:
– Can I use canned sweet potatoes? Fresh is best, but if canned, rinse them well before using.
– Is this a good meal prep option? Yes, it keeps well in the fridge for a few days.

7. Green Pea & Mint Salad

Fresh and light, this green pea and mint salad is a delightful surprise that will refresh your palate. The sweet, tender green peas paired with aromatic mint create a vibrant dish that’s perfect for warm days. Drizzled with a zesty lemon vinaigrette, this salad is not just delicious but also packed with protein and nutrients.

It’s an easy-to-make side dish that brightens up any meal and is great for gatherings or picnics.

Ingredients:
– 2 cups fresh or frozen peas
– 1/4 cup fresh mint, chopped
– Juice of 1 lemon
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional: 1/4 cup vegan feta

Instructions:
1. If using frozen peas, thaw them under warm water until soft.
2. In a large bowl, combine peas, mint, lemon juice, olive oil, salt, and pepper.
3. Toss everything together gently.
4. Top with crumbled vegan feta, if desired, and serve immediately.

– Adding avocado will increase the creaminess.
– This salad can be made up to a day in advance; just add the mint just before serving.

FAQs:
– Can I use dried mint? Fresh mint gives the best flavor, but you can use dried in a pinch.
– Is it suitable for kids? Absolutely, it’s a fun way to introduce peas to your little ones!

8. Apple & Walnut Salad

Looking for a delightful mix of sweet and crunchy? This apple and walnut salad is just what you need! Crisp apples and crunchy walnuts come together with leafy greens to create a refreshing and satisfying dish. The addition of hemp seeds gives it an extra protein boost, while a simple apple cider vinaigrette ties all the flavors together.

This salad is perfect for a light lunch or as a side at dinner, offering a nutritious option that’s easy to prepare.

Ingredients:
– 4 cups mixed greens
– 1 apple, thinly sliced
– 1/2 cup walnuts, chopped
– 1/4 cup hemp seeds
– Juice of 1 apple
– 2 tbsp apple cider vinegar
– Salt and pepper to taste

Instructions:
1. In a large bowl, combine mixed greens, sliced apple, walnuts, and hemp seeds.
2. In a small bowl, whisk together apple juice, apple cider vinegar, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Serve immediately for the best flavor and freshness.

– Add cheese for a savory twist.
– Swap apples for pears for a different flavor.

FAQs:
– Is this salad good for meal prep? It’s best eaten fresh but can be prepped ahead of time without the dressing.
– Can I use other nuts? Absolutely! Almonds or pecans would work well.

9. Spinach & Pomegranate Salad

This spinach and pomegranate salad is bursting with flavor and nutrients. The combination of fresh spinach and juicy pomegranate seeds creates a delightful contrast, while walnuts add a satisfying crunch. Drizzled with a balsamic glaze, this salad is perfect for holiday gatherings or a refreshing lunch that’s as beautiful as it is tasty.

Its vibrant colors make it a feast for the eyes and a delicious addition to your meal planning.

Ingredients:
– 4 cups fresh spinach
– 1 cup pomegranate seeds
– 1/2 cup walnuts, chopped
– 2 tbsp balsamic glaze
– Salt and pepper to taste

Instructions:
1. In a large bowl, combine fresh spinach, pomegranate seeds, and walnuts.
2. Drizzle with balsamic glaze and sprinkle with salt and pepper.
3. Toss gently to combine and serve fresh.

– For a savory touch, add feta cheese or vegan cheese.
– This salad pairs beautifully with holiday dishes.

FAQs:
– Can I use dried pomegranate seeds? Fresh is always better for flavor and texture.
– What can I substitute for walnuts? Pecans or almonds would make great alternatives.

10. Roasted Beet & Barley Salad

This roasted beet and barley salad offers a unique experience with its earthy flavors and chewy texture. Bright, colorful beets are packed with vitamins and minerals, while hearty barley adds a satisfying bite. Tossed with a zesty dressing, this salad is nutritious and filling, making it perfect as a side dish or a stand-alone meal.

It’s a delightful option that stands out in taste and presentation, ideal for impressing guests at any gathering.

Ingredients:
– 2 cups cooked barley
– 2 medium beets, roasted and chopped
– 1/2 cup feta cheese (or vegan alternative)
– 1/4 cup fresh parsley, chopped
– Juice of 1 lemon
– 3 tbsp olive oil
– Salt and pepper to taste

Instructions:
1. Preheat the oven to 400°F (200°C) and roast beets for 30 minutes until tender.
2. In a bowl, combine cooked barley, roasted beets, and parsley.
3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
4. Drizzle dressing over the salad and top with feta cheese. Serve warm or at room temperature.

– Add nuts for an extra crunch.
– This salad makes a great lunch option for meal prep.

FAQs:
– Can I use canned beets? Yes, but roasted beets have a deeper flavor.
– What grain can I substitute for barley? Quinoa or farro would work well too.

11. Thai Peanut Tofu Salad

Prepare for a flavor-packed experience with this Thai peanut tofu salad! Tender tofu cubes marinated in a rich peanut sauce are tossed with crunchy cabbage, carrots, and fresh herbs, creating a dish that’s both satisfying and energizing. This salad not only delights your taste buds but also nourishes your body with protein and healthy fats—ideal for after a workout or as a main course.

It’s a quick and easy meal that’s sure to impress.

Ingredients:
– 1 block firm tofu, pressed and cubed
– 4 cups shredded cabbage
– 1 cup shredded carrots
– 1/4 cup chopped peanuts
– 3 tbsp peanut butter
– 2 tbsp soy sauce
– 1 tbsp lime juice
– Salt and pepper to taste

Instructions:
1. In a bowl, whisk together peanut butter, soy sauce, lime juice, salt, and pepper.
2. Toss tofu in the mixture and let it marinate for at least 15 minutes.
3. In a skillet, sauté marinated tofu until golden brown, about 10 minutes.
4. In a large bowl, combine shredded cabbage, carrots, and sautéed tofu.
5. Top with chopped peanuts and serve fresh.

– Adjust the spiciness by adding chili flakes or sriracha.
– This salad is also delicious served in lettuce wraps.

FAQs:
– Can I use almond butter instead of peanut butter? Yes, but it will change the flavor slightly.
– Is this gluten-free? Use tamari for a gluten-free option.

12. Curried Quinoa Salad

Spice up your meal with this curried quinoa salad! A delightful mix of quinoa, chickpeas, and colorful veggies tossed in a zesty curry dressing makes this salad both filling and flavorful. The unique blend of spices adds an exciting twist, while the protein from quinoa and chickpeas ensures you’ll feel satisfied throughout the day.

It’s a vibrant dish that’s perfect for lunch or dinner, and it holds up well for meal prep.

Ingredients:
– 1 cup quinoa
– 1 can chickpeas, rinsed and drained
– 1/2 cup bell peppers, diced
– 1/2 cup carrots, shredded
– 3 tbsp olive oil
– 1 tbsp curry powder
– Salt and pepper to taste

Instructions:
1. Cook quinoa according to package instructions and let it cool.
2. In a large bowl, combine cooked quinoa, chickpeas, bell peppers, and carrots.
3. In a small bowl, whisk together olive oil, curry powder, salt, and pepper.
4. Drizzle dressing over the salad and toss to combine. Serve chilled or at room temperature.

– Serve with a dollop of vegan yogurt for creaminess.
– It can be stored in the fridge for up to 4 days.

FAQs:
– Can I use other grains? Yes, brown rice or farro works well too.
– Is this suitable for meal prep? Absolutely, it’s a great choice for meal prep!

13. Cucumber & Tomato Salad

Light and refreshing, this cucumber and tomato salad is a classic choice for a vegan meal. Juicy tomatoes paired with crisp cucumbers create a bright and hydrating option that’s perfect for any occasion. Tossed with a simple dressing of olive oil, vinegar, and fresh herbs, this salad complements any main dish while adding a burst of flavor.

It’s easy to prepare and makes a wonderful side for barbecues or gatherings.

Ingredients:
– 2 cups cherry tomatoes, halved
– 1 cucumber, diced
– 1/4 cup red onion, thinly sliced
– 1/4 cup fresh basil, chopped
– 3 tbsp olive oil
– 1 tbsp vinegar (red wine or apple cider)
– Salt and pepper to taste

Instructions:
1. In a bowl, mix together cherry tomatoes, cucumber, red onion, and basil.
2. In a small bowl, whisk together olive oil, vinegar, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently.
4. Serve immediately or chill for a refreshing snack.

– For added flavor, try adding feta cheese or kalamata olives.
– This salad can be made a few hours in advance, but it’s best served fresh.

FAQs:
– Can I use regular tomatoes? Yes, just chop them into bite-sized pieces.
– Is this salad good for meal prep? Best enjoyed fresh, but you can prep ingredients in advance.

Fun fact: this cucumber and tomato base stays light, yet topping it with chickpeas and hemp seeds boosts protein to about 18g per serving. It’s a simple way to fit high protein vegan salad recipes into busy training days. Hydrating, tasty, and practical.

14. Roasted Cauliflower & Chickpea Salad

This roasted cauliflower and chickpea salad is a delightful blend of textures and flavors. When roasted, cauliflower takes on a nutty flavor that perfectly complements the heartiness of chickpeas. Tossed with greens and a spicy tahini dressing, this salad is filling and perfect for any occasion. The flavors develop beautifully with time, making it an excellent option for meal prep.

It’s a satisfying dish that’s both nutritious and delicious.

Ingredients:
– 1 head cauliflower, cut into florets
– 1 can chickpeas, rinsed and drained
– 4 cups greens (spinach, arugula, or kale)
– 3 tbsp tahini
– 1 tbsp olive oil
– 1 tsp chili powder
– Salt and pepper to taste

Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss cauliflower florets and chickpeas with olive oil, chili powder, salt, and pepper. Roast for 25-30 minutes.
3. In a large bowl, combine roasted cauliflower, chickpeas, and greens.
4. Drizzle tahini over the salad and toss to combine.
5. Serve warm or store for later.

– Add sliced avocado for creaminess.
– This salad can be stored in the fridge for up to 4 days.

FAQs:
– Can I use frozen cauliflower? Fresh is better for texture, but you can use frozen in a pinch.
– What other greens can I use? Any hearty greens work well with this salad.

15. Broccoli & Almond Salad

Bright and crunchy, this broccoli and almond salad is perfect for those who love a good crunch! Fresh broccoli florets mixed with crunchy almonds and a zesty lemon dressing create a delightful side or lunch option. Packed with protein and nutrients, it’s both satisfying and nutritious, making it a great addition to any meal.

This salad is quick to prepare and can be enjoyed fresh or chilled.

Ingredients:
– 2 cups broccoli florets
– 1/2 cup almonds, sliced
– 1/4 cup raisins or cranberries
– Juice of 1 lemon
– 3 tbsp olive oil
– Salt and pepper to taste

Instructions:
1. In a large bowl, combine broccoli florets, almonds, and raisins.
2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
3. Drizzle dressing over the salad and toss gently.
4. Serve immediately or chill for a refreshing option.

– Add nutritional yeast for a cheesy flavor.
– This salad is best enjoyed fresh but can be made a few hours ahead of time.

FAQs:
– Can I use frozen broccoli? Fresh is best, but thawed frozen can work as well.
– What can I substitute for almonds? Sunflower seeds or walnuts make great alternatives.

16. Grilled Vegetable & Quinoa Salad

Savor the flavors of summer with this grilled vegetable and quinoa salad. Grilled zucchini, bell peppers, and eggplant pair beautifully with protein-rich quinoa, creating a hearty and satisfying dish. Tossed with a light vinaigrette, it’s perfect for summer barbecues or as a filling main course.

This salad is colorful and full of flavor, making it an excellent addition to any meal.

Ingredients:
– 1 cup quinoa
– 1 zucchini, sliced
– 1 bell pepper, sliced
– 1 eggplant, diced
– 3 tbsp olive oil
– 2 tbsp balsamic vinegar
– Salt and pepper to taste

Instructions:
1. Cook quinoa according to package instructions.
2. Preheat the grill and toss vegetables with olive oil, salt, and pepper.
3. Grill vegetables for about 5-7 minutes until tender.
4. In a large bowl, combine cooked quinoa, grilled vegetables, and balsamic vinegar.
5. Toss to combine and serve warm or at room temperature.

– Customize with your favorite seasonal vegetables.
– This salad can be made ahead and served cold.

FAQs:
– Can I use other grains? Absolutely, brown rice or farro are great options!
– How long does it last in the fridge? Up to 4 days, great for meal prep.

17. Carrot & Raisin Salad

This carrot and raisin salad is a nostalgic treat that’s both sweet and satisfying. Shredded carrots mixed with sweet raisins and a tangy dressing create a delightful balance of flavors. It’s a fantastic addition to any potluck or barbecue, and its vibrant colors will brighten up your table.

Quick and easy to make, this salad is a delicious way to enjoy your veggies.

Ingredients:
– 2 cups shredded carrots
– 1/2 cup raisins
– 1/4 cup chopped walnuts
– Juice of 1 orange
– 1 tbsp olive oil
– Salt and pepper to taste

Instructions:
1. In a large bowl, combine shredded carrots, raisins, and walnuts.
2. In a small bowl, whisk together orange juice, olive oil, salt, and pepper.
3. Drizzle dressing over the salad and toss to combine.
4. Serve immediately or chill for a refreshing treat.

– For added crunch, include sunflower seeds.
– This salad can be prepared a day ahead for flavors to meld.

FAQs:
– Can I use dried cranberries? Yes, they work great as a substitute.
– Is this good for meal prep? Yes, it holds up well in the fridge for a couple of days.

18. Zucchini Noodle Salad

This zucchini noodle salad is a wonderfully refreshing and low-carb option that’s perfect for warm weather. Zucchini noodles, or ‘zoodles,’ serve as a fantastic base when paired with fresh tomatoes and basil. Tossed in a light lemon vinaigrette, this salad is not only healthy but also incredibly satisfying and flavorful.

It’s a fun and creative way to enjoy your veggies while keeping it light and fresh.

Ingredients:
– 2 medium zucchinis, spiralized
– 1 cup cherry tomatoes, halved
– 1/4 cup fresh basil, chopped
– Juice of 1 lemon
– 2 tbsp olive oil
– Salt and pepper to taste

Instructions:
1. Spiralize zucchinis into noodles and place in a large bowl.
2. Add cherry tomatoes and chopped basil.
3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
4. Drizzle the dressing over the salad and toss to combine.
5. Serve immediately for the freshest taste.

– For some protein, top with chickpeas or tofu cubes.
– Add nutritional yeast for a cheesy flavor.

FAQs:
– Can I use a regular peeler? Yes, just julienne the zucchini into long strips.
– What can I add for crunch? Nuts or seeds are great additions!

19. Mango & Black Bean Salad

This mango and black bean salad is a tropical delight that’s both refreshing and nutritious! Sweet, ripe mangoes combine beautifully with hearty black beans, creating a vibrant dish that’s perfect for a light lunch or side. Tossed with a lime dressing, this salad is not only delicious but also packed with protein and nutrients.

It’s a fantastic option for warm days when you want something light yet satisfying.

Ingredients:
– 2 ripe mangoes, diced
– 1 can black beans, rinsed and drained
– 1 red bell pepper, diced
– 1/4 cup cilantro, chopped
– Juice of 2 limes
– 2 tbsp olive oil
– Salt and pepper to taste

Instructions:
1. In a large bowl, combine diced mangoes, black beans, bell pepper, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Drizzle dressing over the salad and toss gently to combine.
4. Serve immediately or chill for a refreshing treat.

– Add diced avocado for creaminess.
– This salad is best enjoyed fresh but can last a day in the fridge.

FAQs:
– Can I use frozen mango? Fresh is best, but thawed frozen mango can work.
– Is this a good potluck dish? Definitely, it’s always a crowd-pleaser!

Fun fact: a cup of black beans delivers about 15g protein, boosting your high protein vegan salad recipes. Mango adds vitamins and fiber, keeping this Mango & Black Bean Salad bright and satisfying. Perfect for workouts and warm days when you want a light, power-packed bite.

20. Cabbage & Apple Salad

This cabbage and apple salad combines crunch and sweetness in every bite! Shredded cabbage pairs perfectly with crisp apples and a simple vinaigrette, creating a light and refreshing dish that’s fantastic for barbecues or as a healthy lunch option. Packed with nutrients and flavor, it’s a delightful way to enjoy your veggies.

Quick to prepare, this salad is ideal for picnics or gatherings.

Ingredients:
– 4 cups shredded cabbage
– 1 apple, thinly sliced
– 1/4 cup walnuts, chopped
– 2 tbsp apple cider vinegar
– 2 tbsp olive oil
– Salt and pepper to taste

Instructions:
1. In a large bowl, combine shredded cabbage, apple slices, and walnuts.
2. In a small bowl, whisk together apple cider vinegar, olive oil, salt, and pepper.
3. Drizzle dressing over the salad and toss to combine.
4. Serve immediately or chill before serving.

– Add raisins for extra sweetness.
– This salad can be made a few hours in advance.

FAQs:
– Can I substitute another vinegar? Yes, red wine vinegar works well too.
– Is this salad good for meal prep? Yes, it holds up well in the fridge for a day or two.

Conclusion

These 20 high-protein vegan salads are not just meals but a celebration of vibrant flavors and nutritious ingredients.

With a wide variety of options, there’s something for everyone, whether you prefer hearty grains, colorful veggies, or creamy dressings. These salads are perfect for fueling your body while keeping your taste buds happy.

Try mixing and matching ingredients, and don’t hesitate to make them your own! Eating healthy doesn’t have to be boring, and with these recipes, you can enjoy filling meals that are as delicious as they are nutritious.