High-Protein Vegan Lentil and Chickpea Salad with Lemon-Tahini Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing and protein-packed salad combining lentils, chickpeas, and crisp vegetables tossed in a zesty lemon-tahini dressing. This mediterranean-inspired vegan (vegan, high protein) ready in about 35 minutes blends dry green lentils, medium, diced cucumber, halved cherry tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup dry green lentils under cold water. Place in a medium saucepan with 3 cups water and 1/2 tsp salt. Bring to a boil, reduce to a simmer, and cook uncovered for 20-25 minutes until lentils are tender but not mushy. Drain and cool.
  2. Step 2: In a large bowl, combine the cooked lentils, 1 can (15 oz) drained and rinsed chickpeas, 1 medium diced cucumber, 1 cup halved cherry tomatoes, 1 medium diced red bell pepper, 1/4 finely chopped red onion, and 1/4 cup chopped fresh parsley.
  3. Step 3: In a small bowl, whisk together 3 tbsp tahini, 3 tbsp lemon juice, 1 minced garlic clove, 2 tbsp olive oil, 3 tbsp water, 1 tsp salt, and 1/2 tsp black pepper until smooth and creamy.
  4. Step 4: Pour the dressing over the salad and toss gently until everything is evenly coated. Chill for 15 minutes before serving for best flavor.

Frequently asked questions

How long does High-Protein Vegan Lentil and Chickpea Salad with Lemon-Tahini Dressing take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover High-Protein Vegan Lentil and Chickpea Salad with Lemon-Tahini Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in High-Protein Vegan Lentil and Chickpea Salad with Lemon-Tahini Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale High-Protein Vegan Lentil and Chickpea Salad with Lemon-Tahini Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is High-Protein Vegan Lentil and Chickpea Salad with Lemon-Tahini Dressing vegan?

Yes — this recipe is tagged vegan, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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