Words & Brush Recipe Corner: Protein-packed salad

Protein-packed salad

By Henny Shor, Jerusalem Post, July 12, 2025

https://www.jpost.com/food-recipes/article-860627

                            Protein-packed salad (credit: HENNY SHOR)

This crunchy, hearty salad is perfect to pack up for lunch or take to any get-together. It’s colorful, full of texture, and totally satisfying on its own – but also super flexible. It’s replete with fresh vegetables and protein, and the peanut butter dressing pulls everything together in the most delicious way.

Yields a 9” x 13” pan (23 cm. x 33 cm.).

For the salad base:

• 1 can chickpeas, drained
• ½ cup carrots, shredded 
• 2 stalks celery, diced
• ½ red onion or 2 scallions, thinly sliced
• 3 or 4 radishes, thinly sliced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 2 or 3 Tbsp. chopped fresh coriander 

Optional add-ins:

• ½ cup cooked lentils or quinoa
• ¼ cup roasted almonds or walnuts, roughly chopped
• 1 zucchini, diced and roasted
• 1 small sweet potato, peeled, cubed, and roasted

For the dressing:

• 2 Tbsp. peanut butter
• 2 Tbsp. lemon juice
• 1 Tbsp. olive oil
• 1 tsp. soy sauce or date sauce 
• Water to thin to desired consistency
• Salt and pepper, to taste

Directions: 

If you plan to include roasted vegetables, start by prepping those first. Toss the diced zucchini and sweet potato with a little olive oil and salt, spread on a baking tray, and roast at 200°C (400°F) for 25-30 minutes, until golden and tender. Let them cool slightly before adding to the salad. 

Place all the salad ingredients in a large bowl, including the roasted vegetables and any add-ins you’re using. In a small bowl or jar, mix together the dressing ingredients, adding water as needed until smooth and pourable. Taste and adjust seasoning. Pour the dressing over the salad, toss gently to coat, and serve right away or refrigerate until ready to eat.

Enjoy! 

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