5 Protein-packed recipes to kickstart your New Year!

5 Protein-packed recipes to kickstart your New Year!

If you follow a largely plant-based diet or want to consume less meat this year, we’ve got protein-packed recipes to help you start your resolutions off right!

By eating plant-based, you’re making a positive step to impact the health of the planet. The only problem is, it can be tricky to get the amount of high-quality protein you need daily. 

According to the Dietary Reference Intake report for macronutrients, it’s important to get about .36 grams of protein per pound of body weight every day to maintain muscle mass, and that number will be higher if you’re physically active. 

We can help with that! Made using wholesome, non-GMO legumes and peas, our chickpea and lentil chips are packed with 6 grams of loving, plant-based protein per bag. That means after just a light snack, you’re feeling more satiated and are already that much further along on your daily protein goals. 

Plot twist, though: Healthy chips aren’t just for snacking! Crunchy chickpea chips and crispy lentil chips are perfect for adding that extra boost of protein and salty crunch to salads, sandwiches, chili and more. Need some ideas to get you started? Read on for protein-packed meals straight from the Kibo community.

5 Protein-Packed Recipes to Kickstart Your New Year

1. Veggie Minestrone

Veggie Minestrone
Take full advantage of soup season with a big pot of this veggie minestrone from @nibblesbynic. Using a can of kidney beans and a can of chickpeas, plus added protein from brown rice pasta and Kibo chips for croutons, this minestrone is loaded with hearty, nutritious protein and umami flavor. 

The best part? This dish can come together in a slow cooker, making it the perfect easy and comforting weeknight meal. Just dump everything in your cooker before heading out for the day and come home to hot soup.


-1 large can (28 oz.) crushed tomatoes⁠
-2 tablespoon tomato paste⁠
-1 Parmesan rind⁠
-1 can kidney beans (15 oz.), rinsed and drained⁠
-1 can garbanzo beans, rinsed and drained⁠
-3 cups veggie stock⁠
-2 cups water⁠
-1 tablespoon Italian seasoning⁠
-1 cup carrots, diced⁠
-1 .5 cups celery diced⁠
-1 cup onion, diced⁠
-1.5 cups zucchini, diced⁠
-6 cloves garlic, minced⁠
-3 bay leaves⁠
-3 cups baby spinach, fresh⁠
-1 cup brown rice pasta, penne⁠
-Toppings: Kibo Chickpea Chips & shredded parmesan cheese

    Instructions: ⁠

    Add everything to the slow cooker except pasta, zucchini, beans, spinach and toppings. Cook on low heat for 6 hours or high for 3 hours. Add in beans, zucchini, and pasta and cook for an additional 20 minutes or until pasta is tender. ⁠

    Add in spinach and heat for 5 more minutes or until cooked through. Serve with cracked up chickpea chips and grated cheese!⁠

    2. Loaded Nachos

    Loaded Nachos
    When @caracelestewest says loaded nachos, she means loaded! Using Kibo chickpea chips as the base instead of traditional tortilla chips, you’re starting off with added protein right off the bat. Top that with quinoa, tofu, AND black beans, and we’re talking one seriously satisfying meal the whole family will enjoy. 


    -Kibo Chickpea Chips⁠
    -Mexican tofu crumbles⁠
    -Black beans⁠
    -Pico de Gallo⁠
    -Plant-based sour cream⁠
    -Plant-based queso⁠


      Cook your quinoa according to package instructions.⁠ While your quinoa is cooking, heat up your Mexican tofu crumbles, black beans, and corn on the stove.⁠
      Once your toppings are done cooking, layer them on top of your Kibo Chickpea Chips (she used the Pico De Gallo flavor).⁠
      Then top with plant based queso, plant based sour cream, and pico de gallo. For additional flavor and toppings you can also add some hot sauce and nutritional yeast.

      3. Kale Salad with Kibo Chip Croutons

      Kale Salad
      Toasty winter squash, dried fruits and maple flavor come together in this kale salad, topped off with a handful of pecans and a bag of chickpea chips for a boost of protein. The tahini dressing adds extra protein and healthy fats to help you feel fuller until the next meal. 


      -3 cups kale, cleaned and cut⁠
      -⅓ cup cranberries⁠
      -1 delicata squash, seeds scooped out⁠
      -⅓ cup pecans⁠
      -⅓ cup medjool dates, pitted and chopped⁠
      -1 bag Kibo Chickpea Chips, crushed⁠
      -½ cup tahini⁠
      -⅓ cup olive oil⁠
      -2 lemons, juiced⁠
      -4 tablespoons maple syrup⁠
      -Salt & pepper to taste⁠


        Add tahini, olive oil, lemon juice, maple syrup, salt and pepper in a small bowl. ⁠Whisk lightly until blended. Mixture will be slightly thick. Set aside.⁠

        Preheat oven to 400 F. Line a baking sheet with aluminum foil.⁠ Slice delicata squash in half circles. ⁠Toss delicata squash with olive oil, cinnamon, and salt. Lay out in an even layer on line baking sheet.⁠ Roast delicata squash for 15 minutes, turning halfway through.⁠ Pull out and let cool.⁠

        While delicata squash is roasting, in a large salad bowl, add clean kale and dressing. ⁠Massage kale with dressing and set aside.⁠
        Add delicata squash, cranberries, dates, pecans, and crushed Kibo chips to dressed kale. Serve and enjoy!⁠


        4. Spicy Bean and Kale Soup

        Kale Soup

        Here’s another rustic veggie stew to start your year off warm and healthy. This one from @bites.ofsunshine features one of our favorite protein superfoods—the lentil! With a half cup of lentils and a can of your favorite beans, you won’t be worried about hitting your macros. Before serving, crush some chickpea chips or use the broken ones at the bottom of your bag as croutons for extra protein. 

        Ingredients: ⁠

        -1 can chili diced tomatoes⁠
        -1 can beans of choice⁠
        -1/2 cup lentils⁠
        -Veggie broth or water⁠
        -Chili powder⁠
        -Kibo Chickpea Chips⁠

        Instructions: ⁠

        Simmer on medium and add kale and cover until lentils are cooked through. Enjoy with chickpea chips as croutons!

        5. Vegan Crunchwrap Supreme

        Crunchwrap Supreme

        Let’s end with a major crowd pleaser—this vegan (yes, vegan!) Crunchwrap Supreme from creator @veganbunnychef. In this plant-based Taco Bell dupe, meaty lentils make up the filling, while our Spicy Ranch Lentil Chips supply the crunch!

        Ingredients: ⁠

        • 2 large tortilla⁠s⁠
        • 2 cup vegan shredded cheese⁠
        • 8-9 Kibo Spicy Ranch Lentil Chips⁠
        • 1/4 cup chopped tomato⁠
        • 1/4 cup chopped lettuce⁠

        For the lentil taco "meat"⁠

        • 1 can cooked lentil⁠s⁠
        • 6 oz baby bella mushroom⁠, chopped⁠
        • 1 sweet onion⁠, chopped⁠
        • 3 garlic cloves⁠, minced⁠
        • 2 teaspoons cumin⁠
        • 1 teaspoon smoked paprika⁠
        • 1/2 teaspoon cardamom⁠
        • 1/4 teaspoon chili powder⁠
        • Pinch of salt⁠
        • 1/4 cup tomato sauce⁠
        • 1 tablespoon tamari sauce⁠


        Heat your onions on the stove over medium. Once cooked, add your “taco meat” ingredients and mix. Layer your “taco meat” onto a large tortilla with the Kibo chips, tomato, lettuce, and vegan shredded cheese. Using a bowl, trim away your remaining large tortilla and layer it onto the top of your wrap before folding in a clockwise motion. Brown the wrap over a medium skillet, seam side down first, and enjoy!  


        We hope these protein-packed recipes will help you feel motivated to meet your protein goals this year! Want more inspo to help you crush your vegetarian, vegan, or flexitarian diet? Be sure to follow us on Instagram for more recipes and ideas from the Kibo community in 2023.