This recipe has been named “Epic Salad” by my old roommate due to its numerous ingredients, nutrients, and deliciousness. This isn’t some one-pump chump salad, this is rock-your-world well-endowed deliciousness.

If you’re a vegan and tired of people asking you where you get your protein, just send them a link to this recipe! This salad is full of protein from the legumes, hummus, and pumpkin seeds and will leave you feeling full and satisfied!

I’ll cut to the chase and give you the deets, because if you’re anything like me, you don’t want to hear about the endless process I went through to achieve the “Epic Salad” or everything that went into the creation—it took a while but I think I mastered it! :)

How to make an Epic Salad

It’s simple really. Just throw all the veggies and nuts/legumes/seeds/yummygoodnesses that you have around. I usually adapt to what I have around the house, but I’ll give you my favorite recommendations!

I’ve sized this salad in a very “special” way. Meaning, I’ve experimented with many different variations and this one seems to be the perfect amount to leave me satisfied and not wanting for more.

Feel free to play with it and see what works best for you and for your body. It’s a full meal, packed with nutrients and protein to fill you up, not some side dish, so be prepared to be satisfied. I’m talking toe-curling, Magnum-sized elation in a bowl.

This is a large (ahem, epic) salad. You can always split it in two and make it a side dish to share.

It’s a salad, so there’s really no right or wrong way to assemble. I even wrote down when you should cut food into bite-sized pieces, in case it was debatable. And if you really love following recipes, I’ll let you in on a little secret: I generally add the ingredients to my bowl in order of appearance.

ingredients:

• 1.5-2 leaves of Romaine lettuce, cut into bite-sized pieces

• 12 leaves of baby spinach, torn or cut into bite-sized pieces

• 8 bite-sized pieces of broccoli

• 3 tbsp beans (I use black beans)

• 3 tbsp chickpeas

• 3 tbsp lentils

• 1/4 cup cooked quinoa

• 10 bite-sized pieces orange bell pepper (or your fave color)

• 5 cherry or grape tomatoes

• 3-4 marinated artichoke heart quarters

• 5-6 olives (I use kalamata or green for a more complex flavor profile)

• 1/2 of an average-sized avocado, sliced into bite-sized pieces

• 2 tbsp hummus (you can use plain or flavored, depending on preference)

• 1-1.5 tbsp extra-virgin olive oil

• 3-4 tsp balsamic vinegar

super-simple instructions:

1. Combine all the ingredients into a bowl!

2. Sprinkle with pepitas (shelled pumpkin seeds) for some added crunch and more protein!

3. Toss well and enjoy!