Plant Protein Salad

Plant Protein Salad


Today I wanted to share with you one of my favourite plant-powered recipes – a Plant Protein Salad (that doesn’t suck!). I often find myself leaning away from salads if they aren’t filling and I sometimes struggle to find protein in plant-based sources. This recipe is great because it ticks both of those boxes! Chickpeas and seeds are great sources of vegetarian/vegan protein. I’ve added some delicious flavours to keep the salad interesting, healthy and tasty. I love pairing this salad with a Bounce Berry Coconut Plant Protein ball to ensure I’m hitting my protein goals for the day. I hope you love!

Lisa x 

Plant Protein Salad (serves 2-3) 


1 can chickpeas
2/3 cup pumpkin, diced into 2cm cubes
2 tbsp olive oil
2 cups spinach
½ a tomato, deseeded
1 small cucumber, sliced
¼ cup sunflower seeds
¼ cup pepitas


¼ cup vegetable or olive oil
3 tbsp soy sauce
1 tsp coconut sugar
2 tbsp lime juice


  1. Preheat the oven to 220C.
  2. Rinse and drain chickpeas and spread evenly on a lined baking tray. Sprinkle with a pinch of salt and drizzle with 1 tbsp olive oil. Bake for 20 minutes or until mildly crunchy.
  3. Spread pumpkin on a separate lined baking tray with remaining olive oil and a pinch of salt. Bake for 30 minutes or until cooked.
  4. Mix all other salad ingredients.
  5. Mix dressing ingredients and place aside.
  6. When chickpeas and pumpkin are cooked, add them to salad mixture.
  7. Serve and drizzle dressing on top. Enjoy!
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