Serves 5

250mL water

125mL quinoa

1 large (540mL) can chickpeas, drained and rinsed

1 medium (398mL) can kidney beans, drained and rinsed

1 green bell pepper, diced

3-4 stalks celery, diced

1 red onion, chopped

125mL apple cider vinegar

Olive oil

2 cloves garlic, minced

10mL dried oregano

Freshly ground black pepper

Cook quinoa as per directions.

Combine quinoa, chickpeas, kidney beans, green pepper, celery, and onion in a large bowl.

In a small bowl, mix the vinegar, oil, garlic, oregano, and black pepper.

Add dressing to salad, and serve.


3 High Protein Vegan Beginner Meals

One of the top questions we get as vegans is "where do you get your protein?" The best way to answer that question is just to show you how! We've put together ...



Serves 4-5

3 cans beans (I use black, red kidney, and chickpeas)

Half a red onion or 2 shallots, chopped fine

White vinegar

Olive oil

Large handful of parsley, chopped fine

Salt & pepper

Add a large splash of vinegar to a mixing bowl, add onions and salt & pepper, stir and let sit.

Add generous amounts of black pepper and a pinch of salt, stir to mix.

Rinse and drain the beans, then add them to the bowl. Stir to mix.

Throw the parsley in and stir.

Serve with gusto.

I like the really frizzy parsley as it adds a nice texture — visual and tactile — to the meal. Just check your teeth in the mirror after eating.