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–+ servings

High-Protein Vegan Lemony Smashed Potato, Zucchini, & Broad Bean Salad

This refreshing and protein-packed vegan salad combines creamy smashed potatoes, crisp zucchini, and tender broad beans with the nutty crunch of pistachios.
Tossed in a tangy lemon dressing, this dish is both nutritious and satisfying, perfect for a light lunch or side dish.
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Total Time 1 hour
Course Salad
Servings 2

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

Storage Tips:
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Not freezer-friendly.
Make It Gluten-Free:
  • Swap kamut for brown rice to keep the recipe gluten-free.

Nutrition

Protein: 27.5g
Keyword dairy-free protein-rich salad, easy vegan side dish, healthy vegan lunch, high-protein vegan recipes, lemony smashed potatoes, plant-based protein meals, roasted potato and bean salad, zucchini salad recipe
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