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A vibrant collection of high protein plant based summer recipes, showcasing colorful dishes.

Quick way to grow high protein plant based summer recipes

Discover a collection of delicious and easy-to-make plant-based recipes packed with protein, ideal for your summer meals. These recipes focus on fresh, seasonal ingredients and require minimal cooking time, perfect for warm weather.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 can Chickpeas rinsed and drained
  • 1 cup Quinoa cooked
  • 1 Cucumber diced
  • 1 cup Cherry Tomatoes halved
  • 0.5 Red Onion thinly sliced
  • 0.25 cup Fresh Parsley chopped
Lemon Vinaigrette
  • 3 tbsp Olive Oil
  • 2 tbsp Lemon Juice freshly squeezed
  • 1 tsp Dijon Mustard
  • 1 tsp Maple Syrup or agave nectar
  • 0.5 tsp Salt
  • 0.25 tsp Black Pepper

Equipment

  • Large bowl
  • Small bowl
  • Whisk

Method
 

Prepare the Salad
  1. In a large bowl, combine the rinsed chickpeas, cooked quinoa, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and fresh chopped parsley.
Make the Vinaigrette
  1. In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, maple syrup, salt, and black pepper until well combined.
Combine and Serve
  1. Pour the lemon vinaigrette over the salad ingredients and toss gently to ensure everything is evenly coated. Serve immediately or chill for later enjoyment.

Notes

For an extra boost of flavor, add some crumbled vegan feta or toasted nuts to the salad. This recipe is highly customizable, feel free to substitute ingredients based on your preference and what's in season.