Looking for a fresh and satisfying dish packed with plant-based protein? This lemony smashed potato, courgette, and broad bean salad is the perfect balance of flavor, texture, and nutrition.
Featuring creamy smashed potatoes, crisp courgette, and tender broad beans, this dish is tossed in a zesty lemon dressing and topped with crunchy pistachios.
The Secret to a Perfectly Balanced Salad
What sets this salad apart from other high-protein vegan recipes is the unique combination of textures and flavors.
The potatoes are smashed and roasted, creating a crispy exterior and soft, fluffy inside. Courgette is marinated in lemon juice and olive oil, enhancing its natural sweetness.
Broad beans add a rich, slightly nutty taste, while the dressing ties everything together with tangy brightness. The pistachios on top provide the final crunchy touch, making every bite irresistible.
If you love bold flavors, you can elevate this dish even further by adding fresh mint, extra lemon zest, or a sprinkle of chili flakes. These simple tweaks bring even more depth to the salad, making it even more vibrant and refreshing.
How to Make It Gluten-Free
If you’re following a gluten-free diet, this recipe is easily adaptable. The original version includes kamut, a whole grain that adds a nutty flavor and chewy texture.
However, if you need a gluten-free alternative, swapping kamut for brown rice or quinoa works beautifully. Both options provide a similar texture and protein boost while keeping the salad completely gluten-free.
Meal Prep & Storage Tips
This salad is an excellent choice for meal prep since it holds up well in the fridge for several days. You can make a big batch at the beginning of the week and store it in an airtight container for up to four days.
It’s a great option for quick lunches, easy dinners, or healthy snacks.
Since this dish is best served cold or at room temperature, it’s perfect for taking on the go. Whether you’re packing it for a work lunch, picnic, or road trip, it remains fresh and delicious without needing to be reheated.
However, because of the fresh courgette and dressing, this salad isn’t freezer-friendly.
Creative Serving Ideas
This salad is versatile and pairs well with a variety of other dishes. If you’re looking for ways to make it a more substantial meal, try serving it with:
- A slice of whole-grain sourdough or gluten-free bread
- A side of roasted chickpeas for extra crunch and protein
- A scoop of hummus or a drizzle of tahini for added creaminess
- A serving of marinated tofu or tempeh for even more plant-based protein
You can also use this salad as a filling for wraps or sandwiches. Simply add a little extra dressing and tuck it into a whole-wheat tortilla or pita for a delicious, portable meal.
A Must-Try for Every Season
Whether you’re looking for a refreshing summer salad or a hearty meal for cooler months, this lemony smashed potato, courgette, and broad bean salad is a fantastic option. It’s light yet satisfying, packed with nutrients, and incredibly easy to prepare.
Plus, it’s a perfect example of how high-protein vegan recipes can be both simple and flavorful.
With its bright citrusy flavors, crisp textures, and nutrient-dense ingredients, this salad is sure to become a staple in your meal rotation. Give it a try, and enjoy a delicious, protein-packed meal that’s as good for you as it is satisfying!
High-Protein Vegan Lemony Smashed Potato, Zucchini, & Broad Bean Salad
Ingredients
Salad:
- 1 zucchini thinly sliced lengthwise (use a vegetable peeler)
- Juice and zest of ½ lemon
- 4 oz kamut (Khorasan wheat) or substitute with quick-cook spelt or giant couscous
- 9 oz baby potatoes
- 7 oz fresh or frozen broad (fava) beans
- 1½ oz shelled pistachios roughly chopped
- Small handful of mint chopped
- Olive oil for drizzling
- Salt and freshly ground black pepper
Lemon Dressing:
- Juice of 1 lemon
- 4 oz high-protein plant-based yogurt
- 1 tbsp olive oil
- 2 tbsp nutritional yeast
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- ½ tsp freshly ground black pepper
- ½ tsp salt
Instructions
- Preheat & Prep: Set the oven to 425°F and line a baking tray with parchment paper.
- Marinate the Zucchini: In a bowl, combine the zucchini slices with lemon juice, a drizzle of olive oil, and a pinch of salt. Stir well to coat and set aside to marinate.
- Cook the Kamut: Bring a pot of water to a boil and cook the kamut following package instructions. Once done, drain and allow to cool slightly.
- Boil Potatoes & Beans: In a separate saucepan, bring salted water to a boil. Add the potatoes and cook for about 15 minutes until fork-tender. During the last few minutes, add the broad beans. Once both are cooked, drain and separate the beans from the potatoes.
- Smash & Roast Potatoes: Arrange the cooked potatoes on the prepared baking tray. Use the bottom of a cup or glass to lightly smash them. Drizzle with olive oil, season with salt and black pepper, then roast for 30 minutes, flipping halfway through.
- Make the Dressing: While the potatoes roast, mix all the dressing ingredients in a jar and shake well until combined.
- Assemble the Salad: In a large bowl, combine the cooked kamut, marinated zucchini, roasted smashed potatoes, broad beans, most of the pistachios, and chopped mint. Drizzle with the lemon dressing and toss until well coated.
- Garnish & Serve: Sprinkle the remaining pistachios and lemon zest on top before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Not freezer-friendly.
- Swap kamut for brown rice to keep the recipe gluten-free.
Nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles. Also an aspiring cook we he researches and tries all kinds of different food recipes and shares what works best.