With 45g of slow-burning carbs and 12g of fiber per cup, chickpeas easily make our list of the top 30 muscle-building foods of all time. Lucky for you—and your muscles—this salad is loaded up with them. Combine stacks of romaine lettuce, a hearty serving of quinoa, and cooked chickpeas with a variety of sweet and savory plant-based toppings for the ultimate protein-packed salad. Recipe and photo courtesy Kim-Julie Hansen of Brussels Vegan.

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Makes 2 servings

Prep time 10 min.

Cook time 20 min.

Ingredients

2 cups chopped romaine lettuce ½ cup cooked quinoa 1 cup cooked chickpeas For the dressing: 1 Tbsp tahini ½ lemon, juiced 1 Tbsp water 1 pinch sea salt For the coconut “bacon” topping: 2 Tbsp coconut flakes ¼ tsp tamari sauce ¼ tsp liquid smoke ¼ tsp maple syrup 1 pinch sea salt

How to make it

Mix the lettuce, quinoa, and chickpeas in a bowl. Mix all dressing ingredients, and add a little more water if necessary. For the topping, mix all ingredients for the coconut bacon in a bowl, and bake at 350° for 15 minutes on a baking tray lined with parchment paper. You can make a larger batch of this and keep it in your pantry at room temperature to add to salads, soups, and veggie bowls.

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With 45g of slow-burning carbs and 12g of fiber per cup, chickpeas easily make our list of the top 30 muscle-building foods of all time. Lucky for you—and your muscles—this salad is loaded up with them.

Combine stacks of romaine lettuce, a hearty serving of quinoa, and cooked chickpeas with a variety of sweet and savory plant-based toppings for the ultimate protein-packed salad.

Recipe and photo courtesy Kim-Julie Hansen of Brussels Vegan.

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Makes 2 servings

Prep time 10 min.

Cook time 20 min.

Ingredients

2 cups chopped romaine lettuce ½ cup cooked quinoa 1 cup cooked chickpeas For the dressing: 1 Tbsp tahini ½ lemon, juiced 1 Tbsp water 1 pinch sea salt For the coconut “bacon” topping: 2 Tbsp coconut flakes ¼ tsp tamari sauce ¼ tsp liquid smoke ¼ tsp maple syrup 1 pinch sea salt

How to make it

Mix the lettuce, quinoa, and chickpeas in a bowl. Mix all dressing ingredients, and add a little more water if necessary. For the topping, mix all ingredients for the coconut bacon in a bowl, and bake at 350° for 15 minutes on a baking tray lined with parchment paper. You can make a larger batch of this and keep it in your pantry at room temperature to add to salads, soups, and veggie bowls.

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Makes 2 servings

Prep time 10 min.

Cook time 20 min.

Ingredients

2 cups chopped romaine lettuce ½ cup cooked quinoa 1 cup cooked chickpeas For the dressing: 1 Tbsp tahini ½ lemon, juiced 1 Tbsp water 1 pinch sea salt For the coconut “bacon” topping: 2 Tbsp coconut flakes ¼ tsp tamari sauce ¼ tsp liquid smoke ¼ tsp maple syrup 1 pinch sea salt

How to make it

Mix the lettuce, quinoa, and chickpeas in a bowl. Mix all dressing ingredients, and add a little more water if necessary. For the topping, mix all ingredients for the coconut bacon in a bowl, and bake at 350° for 15 minutes on a baking tray lined with parchment paper. You can make a larger batch of this and keep it in your pantry at room temperature to add to salads, soups, and veggie bowls.

Makes 2 servings

Prep time 10 min.

Cook time 20 min.

Prep time 10 min.

Cook time 20 min.

Prep time

10 min.

Cook time

20 min.

Ingredients

  • 2 cups chopped romaine lettuce
  • ½ cup cooked quinoa
  • 1 cup cooked chickpeas
  • For the dressing:
  • 1 Tbsp tahini
  • ½ lemon, juiced
  • 1 Tbsp water
  • 1 pinch sea salt
  • For the coconut “bacon” topping:
  • 2 Tbsp coconut flakes
  • ¼ tsp tamari sauce
  • ¼ tsp liquid smoke
  • ¼ tsp maple syrup
  • 1 pinch sea salt

How to make it

Mix the lettuce, quinoa, and chickpeas in a bowl. Mix all dressing ingredients, and add a little more water if necessary. For the topping, mix all ingredients for the coconut bacon in a bowl, and bake at 350° for 15 minutes on a baking tray lined with parchment paper. You can make a larger batch of this and keep it in your pantry at room temperature to add to salads, soups, and veggie bowls.

Mix the lettuce, quinoa, and chickpeas in a bowl.

Mix all dressing ingredients, and add a little more water if necessary.

For the topping, mix all ingredients for the coconut bacon in a bowl, and bake at 350° for 15 minutes on a baking tray lined with parchment paper. You can make a larger batch of this and keep it in your pantry at room temperature to add to salads, soups, and veggie bowls.

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