High-Protein Vegan Lentil and Chickpea Salad with Lemon-Tahini Dressing
A refreshing and protein-packed salad combining lentils, chickpeas, and crisp vegetables tossed in a zesty lemon-tahini dressing. This Mediterranean-inspired vegan recipe (high protein), ready in about 35 minutes, pairs dry green lentils, canned chickpeas, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 1 cup dry green lentils
- 1 can (15 oz), drained and rinsed canned chickpeas
- 1 medium, diced cucumber
- 1 cup halved cherry tomatoes
- 1 medium, diced red bell pepper
- 1/4 medium, finely chopped red onion
- 1/4 cup chopped fresh parsley
- 3 tbsp tahini
- 3 tbsp lemon juice
- 1 minced garlic clove
- 2 tbsp olive oil
- 3 tbsp water
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover High-Protein Vegan Lentil and Chickpea Salad with Lemon-Tahini Dressing?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry green lentils from drying out.
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.
