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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? Lighten up your weekly meal plan as we transition into spring with this flavourful, herbaceous, hearty salad — prep it this weekend and you’ll have healthy lunches sorted for the week!
Course Salad
Prep Time 20 minutes
Servings 8
Author Justine



  • 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


  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!

Recipe Notes

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!