If you're looking for meal prep-friendly salads that are fresh, satisfying, and packed with flavour, these two recipes are exactly what you need. Whether you're craving the nutty crunch of crispy grains or the bold contrast of creamy avocado and crispy chickpeas, both salads offer a delicious balance of texture and taste.
First up, the crispy grains salad with lemon tahini dressing combines warm, toasty quinoa with crisp veggies, creamy avocado, and a zesty tahini dressing-perfect for a nourishing meal that keeps well for days.
Next, the cucumber salad with crispy chickpeas delivers a refreshing crunch with juicy cucumbers, an herby avocado dressing, and crispy, spiced chickpeas for the ultimate finishing touch. Plus, a sprinkle of feta adds just the right amount of saltiness to tie it all together.
Both of these salads are easy to prepare, high in nutrients, and perfect for batch prepping ahead of a busy week. Get ready to elevate your salads with bold flavours, hearty textures, and simple ingredients that make healthy eating effortless!
Crispy Grains Salad with Lemon Tahini Dressing
ingredients:
for the crispy grains:
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1 packet of smul brown basmati quinoa ready-to-heat grains
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2 tbsp soy sauce
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1 tbsp coconut oil/olive oil
for the salad:
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1 large english cucumber thinly sliced
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1 cup edamame beans
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¾ cups green onions thinly sliced
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½ cup fresh mint
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2 avocados chopped
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1 cup salted peanuts finely chopped
for the lemon tahini dressing:
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½ cup extra virgin olive oil
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⅓ cup lemon juice
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3 tbsp Tahini
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1 ½ tbsp maple syrup
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2 cloves garlic mashed
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1 tsp cumin
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½ tsp salt
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¾ tsp ground black pepper
instructions:
- Heat a pan over medium-high heat and add the coconut oil or olive oil.
- Add the smul brown basmati quinoa ready-to-heat grains and sauté for 2-3 minutes along with the soy sauce and coconut/olive oil. Bake it in the oven at 400°F/200°C for 20-25 mins.
- In a large bowl, combine the sliced cucumber, edamame beans, green onions, fresh mint, avocados, and chopped salted peanuts.
- In a small bowl or jar, whisk together the olive oil, lemon juice, tahini, maple syrup, mashed garlic, cumin, salt, and black pepper until smooth. Adjust seasoning if needed.
- Pour the dressing over the salad and toss until everything is well coated. Add the crispy grains on top and toss lightly to combine.
- Serve immediately and enjoy!
Cucumber Salad with Crispy Chickpeas
ingredients
for the crunchy chickpeas:
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1 can chickpeas patted dry
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2 tbsp extra virgin olive oil
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½ tsp salt
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½ tsp fresh ground black pepper
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½ tsp garlic powder
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½ tsp smoked paprika
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½ tsp dried oregano
for the cucumber salad:
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6 mini cucumbers, halved lengthwise and sliced thin
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¼ cup extra virgin olive oil
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½ small ripe avocado
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2 tbsp fresh lemon juice
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2 tbsp apple cider vinegar
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¼ cup fresh dill leaves
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¼ cup fresh parsley leaves
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2 garlic cloves
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½ tsp salt to taste
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½ tsp ground black pepper
for serving:
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60g feta
instructions
- Preheat the oven to 400°F/200°C and line a large baking sheet with parchment paper.
- Drain and rinse the chickpeas well and pat them very dry. Place on the prepared baking sheet. Add the olive oil, salt, pepper, garlic powder, smoked paprika, and oregano. Toss until well combined and spread into an even layer.
- Transfer to the oven and bake until the chickpeas are crisp, about 30 minutes, tossing halfway through the cook time.
- In a food processor or blender, combine the olive oil, ripe avocado, lemon juice, apple cider vinegar, dill, parsley, and garlic. Blend until smooth and set aside.
- Place the cucumbers in a medium bowl and add the avocado dressing along with the salt and pepper. Toss until very well coated.
- Place the cucumber salad on a large plate. Crumble the feta into small pieces over the salad. Garnish with more fresh dill and the mint. Finish with the crispy chickpeas and a pinch of flakey salt, if desired.
