High Protein Sunflower Crunch Salad

Packed with vibrant colors, satisfying textures, and plant-based protein, this High Protein Sunflower Crunch Salad is a nutritious and delicious way to power through your day. Featuring fluffy quinoa, protein-rich chickpeas, and the irresistible crunch of sunflower seeds, this salad gets a fresh boost from shredded red cabbage, grated carrots, crisp cucumber, and chopped baby spinach. Tossed in a creamy tahini-lemon dressing with just a hint of sweetness from maple syrup, it offers a flavorful balance of savory and tangy. Perfect as a hearty main meal or a refreshing side dish, this easy-to-make salad comes together in just 35 minutes and can be refrigerated for meal prep. Whether you’re looking for a vegan protein boost, a gluten-free option, or a wholesome dish full of nutrients, this recipe has everything you need.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup (uncooked) Quinoa
• 2 cups Water
• 1 cup Chickpeas (cooked or canned, drained and rinsed)
• 1 cup Red cabbage (finely shredded)
• 1 cup Carrots (grated)
• 2 cups Baby spinach (chopped)
• 1 cup Cucumber (diced)
• 0.5 cup Sunflower seeds (raw or roasted, unsalted)
• 0.25 cup Fresh parsley (chopped)
• 3 tablespoons Tahini
• 3 tablespoons Lemon juice (freshly squeezed)
• 1 tablespoon Maple syrup
• 1 clove Garlic (minced)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons (adjust as needed) Water (for dressing)

Directions

Step 1

Rinse the quinoa thoroughly under cold water to remove bitterness. In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and water is absorbed. Fluff the quinoa with a fork and set aside to cool.

Step 2

In a large mixing bowl, combine the cooked quinoa, chickpeas, shredded red cabbage, grated carrots, chopped baby spinach, diced cucumber, sunflower seeds, and fresh parsley.

Step 3

In a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, salt, black pepper, and 2 tablespoons of water until smooth. Adjust the water quantity to achieve your desired dressing consistency.

Step 4

Pour the dressing over the salad and toss until all the ingredients are well-coated.

Step 5

Serve immediately or refrigerate for up to 3 days. Enjoy this crunchy, high-protein sunflower salad as a main meal or a side dish!

Nutrition Facts

Serving size	(1919.3g)

Amount per serving	% Daily Value*
Calories	1859.7

Total Fat 74.9g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 3108.2mg	0%
Total Carbohydrate 239.5g	0%
Dietary Fiber 42.4g	0%
Total Sugars 50.5g
Protein 76.9g	0%

Vitamin D 0IU	0%
Calcium 4128.7mg	0%
Iron 16094.8mg	0%
Potassium 4087.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.8%

Protein: 15.9%

Carbs: 49.4%