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High-Protein Meal-Prep Salad

A vibrant and hearty salad packed with protein and perfect for meal prep, featuring lentils, kamut, kale, and a delicious tahini dressing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Meal Prep, Salad
Cuisine: Healthy, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup uncooked French lentils (or brown, or green) Cook according to package instructions.
  • 1 cup uncooked kamut (or farro, barley, or quinoa) Cook according to package instructions.
  • 1 medium bunch kale (curly or lacinato, tough stems removed, chopped)
  • 1/2 medium red cabbage (or green, white, or savoy cabbage, chopped)
  • 4 green onions (thinly sliced)
Optional ingredients
  • 1 drizzle extra-virgin olive oil Optional
  • 3 cloves garlic Optional
  • 1/3 cup raw pumpkin seeds Optional
  • 2 tablespoons hemp hearts Optional
  • 1 1/2 tablespoons capers (preferably low-sodium, rinsed) Optional
Dressing ingredients
  • 1/2 cup tahini
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard (or wholegrain mustard)
  • 2 teaspoons maple syrup
  • 1 teaspoon garlic powder
  • 2 teaspoons dried herbs (like marjoram, oregano, or Italian)
  • 6 tablespoons cold water Add until desired consistency is reached.
  • 2 lemons juiced Squeeze to taste.

Method
 

Preparation
  1. Cook the lentils and grain according to package instructions until al dente. Rinse them under cold water and set aside.
  2. In a large saucepan, toss in the chopped kale, cabbage, and green onion. Optionally, drizzle with olive oil, press in the garlic, and cook over low heat for about 3 minutes until the kale slightly wilts.
  3. In a large bowl, combine the cooked lentils, kamut, kale, cabbage, green onion, pumpkin seeds, hemp hearts, capers, and any other desired ingredients.
Dressing
  1. In a medium bowl or jar, whisk together tahini, balsamic vinegar, Dijon mustard, maple syrup, and garlic powder.
  2. Add dried herbs to taste, then gradually add cold water until you reach the desired consistency.
  3. Squeeze in fresh lemon juice to taste.
Final Assembly
  1. Pour the dressing over the salad and sprinkle with black sesame seeds.
  2. Serve chilled.

Notes

Store in the fridge for up to 5 days in an airtight container. Keep the dressing separate if meal prepping. Add grilled chicken or serve with bread for a complete meal.