Vegan Chickpea Quinoa Salad

Load up this salad with protein-rich chickpeas for a muscle-building boost.

Recipe: How to Make Vegan Chickpea Quinoa Salad
Courtesy Image

With 45g of slow-burning carbs and 12g of fiber per cup, chickpeas easily make our list of the top 30 muscle-building foods of all time. Lucky for you—and your muscles—this salad is loaded up with them.

Combine stacks of romaine lettuce, a hearty serving of quinoa, and cooked chickpeas with a variety of sweet and savory plant-based toppings for the ultimate protein-packed salad.

Recipe and photo courtesy Kim-Julie Hansen of Brussels Vegan.

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Prep time

10 min.

Cook time

20 min.

  • 2 cups chopped romaine lettuce
  • ½ cup cooked quinoa
  • 1 cup cooked chickpeas
  • For the dressing:
  • 1 Tbsp tahini
  • ½ lemon, juiced
  • 1 Tbsp water
  • 1 pinch sea salt
  • For the coconut "bacon" topping:
  • 2 Tbsp coconut flakes
  • ¼ tsp tamari sauce
  • ¼ tsp liquid smoke
  • ¼ tsp maple syrup
  • 1 pinch sea salt

Mix the lettuce, quinoa, and chickpeas in a bowl.

Mix all dressing ingredients, and add a little more water if necessary.

For the topping, mix all ingredients for the coconut bacon in a bowl, and bake at 350° for 15 minutes on a baking tray lined with parchment paper. You can make a larger batch of this and keep it in your pantry at room temperature to add to salads, soups, and veggie bowls.