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A vibrant, high-protein vegan quinoa salad topped with creamy lemon-tahini dressing, crispy baked tofu croutons, and chopped parsley.

Protein-Packed Vegan Quinoa & Chickpea Super Salad with Crispy Tofu Croutons

5 from 1 vote
This nutrient-dense vegan salad delivers huge plant-based protein using quinoa, chickpeas, and ultra-crispy tofu croutons. A creamy lemon-tahini yogurt dressing ties it all together.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 2 servings
Course: Dinner, Lunch, Salad
Cuisine: Healthy, Vegan
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup cooked quinoa
  • 1 cup cooked chickpeas rinsed and drained
  • 1 small cucumber diced
  • 1 cup cherry tomatoes halved
  • 1 small red onion finely chopped
  • 1 handful chopped parsley
  • 1 handful shredded lettuce or mixed greens
  • 200 g firm tofu pressed and cubed
  • 1 Tbsp cornstarch
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.5 tsp olive oil or spray
  • 1 Tbsp tahini
  • 2 Tbsp vegan yogurt
  • 1 lemon juiced
  • 1 tsp Dijon mustard
  • 1 garlic clove minced
  • 2 Tbsp water
  • salt and pepper to taste

Equipment

Baking Sheet or Air Fryer
1 Baking Sheet or Air Fryer for tofu
1 Large mixing bowl
Small Whisk
1 Small Whisk for dressing

Method
 

  1. Preheat oven or air fryer to 400°F (200°C). Toss cubed, pressed tofu with cornstarch, smoked paprika, garlic powder, salt, and a light spray of olive oil. Bake for 15–18 minutes, shaking halfway through, until golden and crisp.
    Hand tossing pressed tofu cubes with cornstarch, smoked paprika, and garlic powder to create a crispy coating.
  2. Combine quinoa, chickpeas, cucumber, tomatoes, red onion, parsley, and shredded lettuce in a large mixing bowl.
    Cooked quinoa and chickpeas being poured into a glass mixing bowl, forming the protein-rich foundation of the salad.
  3. Whisk together tahini, vegan yogurt, lemon juice, Dijon mustard, and garlic. Add water until the dressing reaches a pourable consistency. Season with salt and pepper.
    Making the Dressing with Lemon-Tahini Dressing
  4. Toss the salad base with the dressing. Top with crispy tofu croutons and serve immediately.
    Hand pouring the creamy lemon-tahini dressing over the mixed quinoa and chickpea salad ingredients in a large bowl.

Nutrition

Calories: 480kcalCarbohydrates: 67gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 3mgSodium: 652mgPotassium: 930mgFiber: 14gSugar: 13gVitamin A: 980IUVitamin C: 54mgCalcium: 270mgIron: 7mg

Notes

Keep tofu croutons separate if meal prepping so they stay crisp. Add dressing only right before serving.

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