Power Protein Salad with Ginger Dressing

This protein power salad goes out to everyone that has ever said “salads are boring”, in fact it is FAR from boring, especially with the tasty ginger dressing that’s mixed into it. Brendin and I have been making this salad every day for lunch for probably the last month (yes! Even Brendin…..a vegetarian salad!!). Why? Because it is super easy (and delicious). We prepare the ingredients and dressing over the weekend, soaking and cooking the quinoa, red beans, lentils and chickpeas – or you could even buy them in a tin. Then during the week it literally takes us 5 minutes to throw the legumes and quinoa into a jar, chop up the vegetables and top it all with the dressing and it’s ready to go!

Don’t let the amount of ingredients put you off making this salad. The dressing contains items that you should hopefully already have on hand in your kitchen. The vegetable are yours to play around with, add your favourite or what ever you have in the fridge.

I love this salad as it shows people that you don’t need to be eating large amounts of meat to get your protein intake, this salad will provide a generous amount of protein, a great amount of fiber and antioxidants, perfect for vegetarians or vegans (exclude the feta).

Power Protein Salad with Ginger Dressing



  • Juice of 1 large orange
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons tamari sauce (or soy sauce)
  • 2 tablespoons water
  • 1 teaspoon of honey
  • Fresh ginger 4cm sized piece
  • 1 clove of garlic
  • ½ a spring onion
  • 1 teaspoon of tahini


  • 4 tablespoons of chickpeas
  • 4 tablespoons of cooked quinoa
  • 4 tablespoons of red beans
  • 1 small cucumber, chopped
  • 2 tomatoes, chopped
  • 10 baby carrot, chopped
  • 1 red capsicum, chopped
  • 1 baby courgette, grated
  • 10 baby asparagus, chopped
  • 2 tablespoons feta cheese
  • 2 tablespoons organic sultanas
  • 2 teaspoons of sesame seeds


  1. To make the dressing place everything in a blender, blend until smooth.
  2. In a container place the chickpeas, quinoa, red beans and lentils. Pour in 6 tablespoons of dressing (about 3 tablespoons per serve).
  3. Next add in the rest of your salad ingredients.
  4. Place the lid on, shake to mix and pour into bowls.

Serves: 2-6