Wow, it’s been a hot minute since I published a salad or bowl recipe! As a plant-based eater, I truly live on fruits and vegetables, but often feel many of my everyday meals may be too simple to publish and therefore they don’t make their way to these pages. This winter has been laden with soups, slow cooker creations and tons of roasted vegetables — and as it draws to a close, I find myself craving bright, fresh, spring-inspired flavours! I initially whipped up this salad after a workout (did you know you can browse my favourite home-based workouts here?) when we were low on groceries, so I cleaned out the fridge and rummaged through the pantry to pull together a meal — and the results were surprisingly delicious. When I shared my impromptu lunch over on Stories I received an overwhelming response about your interest in ultra simple lunch ideas! So, I tested these experimental bowls a few more times to make sure they were just right — and they’ve since become an all-time-favourite in the JustineCelina kitchen!
My Vegan Power Salad with Lemon Dill Dressing is a raw, protein packed, ultra simple, seasonless bowl full of plant-based goodness that can be on your table in less than 20 minutes! Chick peas, green lentils, broccoli, orange pepper, red onion, garlic stuffed olives and an abundance of fresh dill combine with a zingy, lemon based dressing to create a powerhouse vegan salad brimming with clean, lean protein, fiber and vitamins. The best part? There’s absolutely no planning ahead or cooking involved and you may just have all the ingredients on hand. Lighten up your weekly meal plan as we transition into spring with this flavourful, herb-forward, hearty salad — prep it this weekend and you’ll have healthy lunches sorted for the week!
VEGAN POWER SALAD WITH LEMON DILL DRESSING
In the spirit of keeping things light and fresh, I’m going to make this post short n’ sweet as well. There are so many reasons to love this ultra simple, sunny salad!
I love to whip up my Vegan Power Salad with Lemon Dill Dressing on Sundays and have a delicious, nourishing, budget-friendly lunch ready for the week ahead (in fact, I’m about to dive into a bowl right now!). I find it especially satisfying post workout to help refuel and energize me for the afternoon — and it keeps me satiated until dinner.
If you have 20 minutes to spare and are looking for high protein vegan lunch ideas, my Vegan Power Salad with Lemon Dill Dressing is for you! This is one of those salads that’s actually better the next day, once it’s had a chance to marinate! Because of the hearty ingredients, it keeps for up to 5 days refrigerated in an airtight container, too.
Yield: 6 – 8 servings
VEGAN POWER SALAD
• 2 19 oz. cans (4 cups) chick peas
• 1 19 oz. can (2 cups) green lentils
• 1/4 of a medium red onion
• 1 orange pepper
• 2 cups broccoli
• 10 garlic stuffed olives
• 1/2 cup fresh dill
LEMON DILL DRESSING
• 1/4 cup extra virgin olive oil
• 2 cloves of garlic
• 1/2 tsp Himalayan pink salt
• 2 tbsp apple cider vinegar
• 2 tbsp tahini
• 1/4 tsp red pepper flakes
• Juice from 2 lemons
• 1 tbsp olive brine
• 1 tbsp fresh dill
1. Rinse and drain chick peas and lentils before adding to a large mixing bowl.
2. Dice all produce, olives and chop fresh dill. Add to mixing bowl.
3. Prepare your Lemon Dill Dressing by adding all ingredients to a Vitamix (or similar) and blending until smooth.
4. Dress your salad and toss to serve. Enjoy immediately!
Note: This salad is actually better the next day once it’s had time to marinate! It keeps for up to 5 days refrigerated in an airtight container. Make in on Sunday and you’re set of a week’s worth of lunches!
- 2 19 oz. cans chick peas (4 cups)
- 1 19 oz. can green lentils (2 cups)
- 1/4 of a medium red onion
- 1 orange pepper
- 2 cups broccoli
- 10 garlic stuffed olives
- 1/2 cup fresh dill
- 1/4 cup extra virgin olive oil
- 2 cloves of garlic
- 1/2 tsp Himalayan pink salt
- 2 tbsp apple cider vinegar
- 2 tbsp tahini
- 1/4 tsp red pepper flakes
- Juice from 2 lemons
- 1 tbsp olive brine
- 1 tbsp fresh dill
Rinse and drain chick peas and lentils before adding to a large mixing bowl.
Dice all produce, olives and chop fresh dill. Add to mixing bowl.
Prepare your Lemon Dill Dressing by adding all ingredients to a Vitamix (or similar) and blending until smooth.
Dress your salad and toss to serve. Enjoy immediately!
This salad is actually better the next day once it’s had time to marinate! It keeps for up to 5 days refrigerated in an airtight container. Make in on Sunday and you’re set of a week’s worth of lunches!
MORE NOURISHING SEASONAL SALADS & BOWLS
Vegan Kale Caesar Salad with Gluten Free Croutons
Ahi Tuna Poke Bowls with Citrus Ponzu + Sriracha Aioli
Vegan Fiesta Buffalo Tofu Bowls with Tahini Lime Crema
Mediterranean Rainbow Buddha Bowls
Tangled Thai Salad with Ginger Peanut Sauce
Have you ever decided to clean out your fridge, only to create a delicious new recipe? Some of my most inspired recipes are created out of just using what we have on hand — it always challenges me to make unconventional ingredient pairings work! In fact, I have a new banana bread recipe publish this spring that was inspired by cleaning out the freezer and using up leftover Cara Cara oranges from my latest cocktail recipe. I can’t wait to share — it’s super delish!
Did you try my Vegan Power Salad with Lemon Dill Dressing? Please let me know how you liked it — I absolutely love your feedback! Feel free to leave me a comment, or tag me on Instagram, Twitter or Facebook. I’d love you to hashtag #justinecelinarecipes in your recreations so I can find them — browsing my feed and stumbling on your beautiful recreations is one of my favourite things! I also have a Pinterest board for my recipes if you’re looking for more healthy, plant based recipes. As always, thank you for stopping by for the latest from the JustineCelina kitchen!
Disclaimer: This post is not sponsored and contains my genuine thoughts, ideas and recommendations. JustineCelina uses affiliate and referral links, which allow me to receive a small commission when you make a purchase through one of my links. Thank you for supporting the brands and businesses that support JustineCelina!
Love me a good salad! I’ve been waiting for you to post this. yummmm. I literally only buy groceries in 3 days increment so I never have left over stuff to experiment haha.
If you try it, I hope you love it as much as we do! I do a big grocery run every couple of weeks and we both pick up things here and there so it leaves room for experimentation. We always have tons of fresh fruit, veg and vegan protein kicking around, so it makes for lots of ingredients to experiment with! We’re wanting to get more into meal prep this year though — it’s so satisfying to make something on the weekend and take comfort in knowing you don’t have to worry about your meals for a few days! Thanks for stopping by today, Tanisha!
I am trying the lemon-dill dressing this week! It must smell amazing!
I hope you love it as much as we do, Nat! It is very fresh and aromatic. This salad will always evoke memories of spring!
Mmmm! I bet this salad gets better with a little aging too. Love the sunny, bright photos and lemon dressing. I may just make a batch for weekday lunches because I’m getting pretty tired of scrambled eggs. haha
Absolutely! It’s better once it’s had a chance to marinate for a couple of days — if it lasts that long! I’d love your feedback if you try the recipe, Bernice. Thanks for stopping by today!
This looks so delicious and satisfying! I am pinning to try later. I know what you mean about craving all the bright and vibrant colours of spring and summer. I am ready!
Awesome — thanks for the pin, Kim! By the time March rolls around everything is brown here in Calgary and I seem to cope by adding as much colour to my plate (and my wardrobe!) as possible. Please let me know how you like the recipe!
Justine, this salad is exactly what I love to make & take for work lunches during the week. It looks so delicious, nourishing and the lemon and dill are perfect flavours for spring. Pinning to make this weekend!
Thanks so much, Colleen! I hope you love it as much as we do — I’d love your feedback on the recipe. Happy Spring Equinox!
This looks a beautiful, healthy, and delicious salad. Looking forward to trying it!
Thanks guys! I just made a fresh batch last night. It’s a bit addictive!
This sounds incredible! I’ve had a can of chickpeas in my pantry for a while now, and I’ve been scratching my head over what I want to do with them. This salad is the perfect thing! I’m obsessed with garlicky olives, and any kind of lemony vinaigrette is so so welcomed this time of year, as we finally phase into warmer weather (slowly, but surely).
I’m SO ready for spring! Thanks for the recipe love, Dana. This salad has been on repeat over here — if you try it, I’d love your feedback. Happy Friday!
Hello beautiful Justine! I can hardly wait to make that salad. It sounds delicious! I just need some clarification about the onion… is it 1/4 of a cup? Also I would love to know what brand of olive oil that you use. Thank you so much for sharing!
Hi Yvonne! I can’t wait for you to try it. Regarding the onion measurement, use 1/4 of a onion (a quarter of an onion), not 1/4 cup. Typically we use Terra Delyssa Extra Virgin First Cold Press Olive Oil. It’s certified gluten free, 0 carb and cholesterol free. It’s also a great value for the quality. I find it at Superstore. Let me know if you have any other questions!
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