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Protein Vegan Salad

This high-protein vegan salad gets a hint of sweetness from mango and corn. It's easy to make in 10 minutes. It makes the perfect lunch or dinner salad, as a complete meal.

Prep Time 10 minutes

Cooking Time 15 minutes

Yields 4-6 Servings


  • 2 cans of Garbanzo Beans (15oz each), drained

  • 2 Tbsp Olive Oil

  • 2 cloves of garlic, minced

  • 1 red onion, diced

  • 1 large bunch of kale, roughly chopped

  • 1 whole mango, peeled and diced

  • 1 can of corn (15oz), drained

  • 1 large English Cucumber, diced, leave skin on for extra fiber

Salad Dressing

  • 1/3 cup of tahini

  • Lemon Juice (2 whole lemons)

  • 1/4 cup Red Wine Vinegar

  • 2 tbsp cumin powder

  • Salt and pepper

  • Optional - serve topped with pumpkin seeds and premade falafels


  • Rince garbanzo beans and corn, add to a large mixing bowl

  • Add chopped up ingredients to a bowl (mango, cucumber, kale, garlic and red onion)

  • Prepare salad dressing in a small bowl, mix well and pour over the rest of ingredients.

  • Mix well and serve immediately. Note, salad will keep in the refrigerator for a few days.

  • Optional- sprinkle with pumpkin seeds and serve with premade falafels for additional protein.

  • Enjoy


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