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Protein-Packed Summer Salad Bowl (It's Vegan!)

Joanna Fiminska
Written by Joanna Fiminska

This is dinner in a bowl, full of protein and vitamin goodness. If you use canned beans, it takes 10 minutes to prepare. This salad also keeps nicely in the fridge and makes good packed lunch. It's perfect for a quick summer dinner, and you can serve it with fresh bread or as a side salad.

Protein-Packed Summer Salad Bowl (It's Vegan!)

Serves 4 — 6 people

Ingredients for the salad

  • 3 cups of cooked beans (or 2 cans) (I used black eyed beans, but any beans would do)
  • 1 cup cooked quinoa
  • 1 big bunch of parsley
  • 1 deseeded red, sweet pepper
  • 1 leek (white parts only)
  • 2 small carrots

Ingredients for the dressing

  • 2 Tbsp. of olive oil
  • 1 tsp. of chili oil (or more if you can take more heat)
  • 2 Tbsp. of cider vinegar
  • 1 clove of garlic (crushed)
  • Splash of balsamic vinegar
  • Salt and pepper

Directions

Chop parsley, pepper, leek and carrots

In a bowl combine beans, quinoa, chopped vegetables, and parsley

Combine dressing ingredients and add to the salad

Mix everything, adjust seasoning if needed and serve.

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