Whisk & Shout

Bake it up, Baby

{Vegan + GF} Crunchy Protein-Packed Summer Salad

by 40 Comments

You know those old favorites that you sometimes forget about?

{Vegan + GF} Crunchy Protein-Packed Summer Salad | Whisk and Shout


Like for me, that staple is chickpeas. I used to put them on everything, but recently nuts, lentils, and tofu have really been my proteins of choice.

I was thinking about recipes I made last year that I haven’t made much since, and I remembered this salad. This salad was my absolute go-to meal during my second semester of senior year of high school. It was yummy, filling, and SO easy to make.

{Vegan + GF} Crunchy Protein-Packed Summer Salad | Whisk and Shout

I decided to revamp that salad to fit what I like to eat now. I kept the chickpeas, chia & avocado (of course) and added radishes, sliced, almonds, and fresh basil. I also used a base of shredded raw kale and brussels sprouts and made a creamy dressing, rather than just simple lemon and olive oil.

{Vegan + GF} Crunchy Protein-Packed Summer Salad | Whisk and Shout

This salad packs a punch, just like it’s former iteration. There’s lots of fun texture happening with all the crunchy greens and veggies and the creamy dressing. And while it keeps the staples intact, this salad has definitely evolved to fit my current taste preferences. I’m sensing a new go-to!. Enjoy xx

Save Print
Crunchy Protein-Packed Summer Salad
Author: 
Recipe type: Salad, Appetizer, Side, Lunch
Prep time: 
Total time: 
Serves: 2-3 as a main, 4-6 as a side
 
This crunchy kale & brussels sprouts salad combines chickpeas, avocado, almonds, and chia seeds with a basil dressing for a protein-packed meal!
Ingredients
  • 6 cups raw shredded kale and brussels sprouts mix
  • ½ cup chickpeas, drained and rinsed
  • 2 radishes, sliced
  • 2 tbsp sliced almonds
  • 1 tsp chia seeds
  • 1 avocado, divided
  • 1 tbsp olive oil
  • 6-8 basil leaves
  • 2 tsp lemon juice
  • 1 tsp salt
  • ¼ cup water, divided
Instructions
  1. In a food processor, combine half the avocado, olive oil, basil, lemon juice, and salt. Add ¼ cup water in 1 tbsp increments, until dressing is the right consistency.
  2. In a large bowl, combine kale/brussels sprouts, chickpeas, sliced radishes, and almonds.
  3. Drizzle with dressing and top with chia seeds. Serve!

 

Share this post on...

Comments

  4. Julia Mueller says

    This salad looks like perfection! Such a wonderful change up from my ush – I get bored of my own salad go-tos and this one looks so fresh and tasty to mix up my salad routine! Thank ya!

    Reply

  7. Kelly says

    This is such a beautiful salad, Medha! Love all the goodies and protein you packed in here! I could totally have this every day for lunch!

    Reply

  11. Rachel @ Bakerita says

    Mmm this salad looks SO delicious! Love that you added chia seeds – such a smart and healthy addition. I don’t use chickpeas enough either – this looks like lunch! 🙂

    Reply

  12. Ashley says

    I am loving all the colors in this salad! It sounds fantastic! Plus, I am totally digging the radishes – I am obsessed with them lately!

    Reply

  13. Monica says

    Love chickpeas and looks like a great salad! I’m with you in trying to stop sometimes, and to remember the great recipes I’ve tried and make sure I cook them again. I tend to go for white beans but now that I see this, I’m grabbing the chickpeas next time!

    Reply

  20. Danielle says

    This is such a gorgeous salad, Medha! I feel like I could eat fruit and veggies all day long when it’s summer time. Love this this is protein packed too!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.