Three-Bean Protein Power Salad

Name: Three-Bean Protein Power Salad
Total time: 15 min
Yield: 2 people
Ingredients: 4 cups Fresh Spinach; 1 cup Canned Chickpeas; 1 cup Canned Red Beans; 1 cup Canned Fava Beans; 1 medium Red Bell Pepper; 0.25 medium Red Onion; 0.5 cup Cherry Tomatoes; 2 tbsp Lemon (Juice); 1 clove Garlic; 1 tbsp Olive Oil; 0.5 tsp Cumin Powder

Vegan • Vegetarian • Gluten-Free • Dairy-FreeUnder 15 Mins • No-CookHigh ProteinMeal Prep FriendlyLunch • Dinner

Easy

15min

420kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A filling, high-protein vegetable salad featuring a trio of beans tossed with crisp peppers, spinach, and a zesty lemon-garlic dressing.

This robust salad delivers a substantial protein punch solely from plant sources, combining chickpeas, red beans, and fava beans. It's perfect for using up highly perishable fresh vegetables like spinach and peppers while leveraging pantry staples. The lemon-cumin dressing ties the earthy legumes and crisp veggies together for a balanced, nutrient-dense meal.

Ingredients

100 g Fresh Spinach
200 g Canned Chickpeas
200 g Canned Red Beans
200 g Canned Fava Beans
1 medium Red Bell Pepper
0.25 medium Red Onion
100 g Cherry Tomatoes
2 tbsp Lemon (Juice)
1 clove Garlic
1 tbsp Olive Oil
0.5 tsp Cumin Powder

Instructions

1
Thoroughly rinse and drain the chickpeas, red beans, and fava beans in a colander.
2
Finely dice the red onion and chop the red bell pepper into bite-sized pieces. Halve the cherry tomatoes.
3
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, cumin powder, salt, and black pepper.
4
In a large salad bowl, combine the drained beans, chopped vegetables, and fresh spinach.
5
Pour the dressing over the salad and toss well to coat. Serve immediately.

Chef's Tips

•For extra flavor, let the beans marinate in the dressing for 10 minutes before adding the spinach.
•If you have fresh parsley or mint, chop some in for added freshness.

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