My mother sent me this recipe a few weeks back and I finally got around to picking up all of the ingredients.
I posted the above pic on Instagram and had a couple requests for the full recipe so I thought I’d do a post. Plus, since I initially made it I’ve eaten it around 5 times (I’m on my second batch) for both lunch and dinner – it’s that good – and it’s made me feel amazing!
I know you’re going to look at this recipe and give up before you begin because of the sheer volume of steps and ingredients, but trust me, it’s worth it.
Enough talk, on with the show!
The first step is to make the seeds that give this salad a lovely salty and sweet crunch. They also contribute to the protein punch!
1 cup sunflower seeds
1/2 cup pumpkin seeds
3 tbsp sesame seeds
3 tbsp hemp seeds
1/2 tsp salt
1 tbsp pepper
1 tsp agave syrup
1 tsp olive oil
Soak the sunflower and pumpkin seeds for at least 2 hours. Drain from water and place on a baking sheet and pop in the oven at 170 degrees (or your stove’s lowest setting.) Leave in overnight. This process makes the seeds nice and crunchy which when all put together you will appreciate.
In a bowl, mix together all of the seeds and add in the rest of the ingredients. Mix until incorporated and place in an air tight container. This mixture is good for a week if sealed and left at room temperature.
1 block of tempeh
2 tbsp olive oil
1 tbsp soy sauce
1/2 tsp black pepper
1 tsp lemon juice
Preheat oven to 400F/200C.
Cut up Tempeh into bite sized pieces and toss together with the olive oil, soy sauce, black pepper and lemon juice. Place on a baking sheet lined with parchment paper and cook for 12 minutes. Once cool, the Tempeh can also last for a week in a sealed container in the fridge.
1/2 cup tahini
4 tbsp lemon juice
1 clove garlic, peeled and chopped
2/3 cup water
Salt and pepper to taste
6 stalks of parsley, roughly chopped
Blend tahini with lemon juice, garlic and water until smooth. Add parsley and pulse. Finish off with salt and pepper to taste. This can also stay in the fridge and be used for a week. It is SOOOOO delicious.
And finally, the actual recipe!!!
The Most Delicious Vegetarian Protein Packed Salad Ever!
1 head of lettuce
1 head of kale
2 cups cooked chickpeas
Salt and pepper
2 cups cooked quinoa
2 cups mixed seeds
4 tbsp dried cranberries
2 cups tempeh croutons
2 cups sprouts – I highly recommend sunflower sprouts. Mostly because they are so delicious but also because I hate alfalfa sprouts. If you don’t, give those a try.
Remove the stalk from the center of each kale leaf. Massage leaves to soften. Chop kale into bite sized pieces. Also chop the lettuce small, I find it easier to eat and somehow more delicious when the lettuce and kale are chopped.
In a large mixing bowl, combine lettuce, kale, chickpeas and dressing with salt and pepper. Place in bowls and sprinkle with quinoa, mixed seeds, cranberries, tempeh and sprouts.
Makes 4 to 5 salads
Huge thanks to Corey Mintz for originally posting this recipe and getting me fully addicted.
p.s. I’ve also made this salad with crispy tofu and it is equally delish! Will post that recipe soon.