This salad gives you a lot of healthy plant-based proteins in a very easy to make and delicious salad. PLEASE NOTE: It makes 4 quart-sized servings, and the dressing recipe corresponds to 1 quart of salad. If you want to make and eat the entire salad at once for a group of people, make sure to quadruple the dressing recipe.
In a large bowl, toss together the cabbage, kale, lentils, roasted chickpeas, sprouts, and parsley until combined.
To portion out the salad ahead of time for future meals, evenly distribute the salad between 4 separate quart jars and store in the refrigerator.
To prepare for eating at home, whisk together the lemon juice, yogurt, olive oil, thyme, salt, and pepper in a small bowl until smooth. Toss with 1 of the quart jar's worth of salad and serve immediately.
To prepare for eating on the go, add the lemon juice, yogurt, olive oil, thyme, salt, and pepper to a small mason jar. Screw on the lid and shake until combined. Toss with 1 of the quart jar's worth of salad and serve immediately.