Everything in life needs protein to live, and vegetables can be a great source of protein.
The current daily value (%DV) for protein is 50 grams per day and is a target meant for most people. Vegetables high in protein include Edamame, Lentils, Black Beans, Chickpeas, and Refried Beans ETC
1. Edamame
Protein: 9 grams per 1/2 cup, cooked
Talk about healthiest appetizer ever—just a cup’s worth of edamame (a.k.a. cooked soybeans) packs a huge protein punch. Jones swears by edamame, calling it “simply delicious to eat as a snack or thrown into soups or vegetable stir-fry.” You can get even more creative with it, too, like pureeing the beans into a dip.
2. Lentils
Protein: 8 grams per 1/2 cup, cooked
Low-cal, high-fiber lentils are a bona-fide superfood. “Lentils don’t need soaking,” “So I can prepare lentil soup or curry in a pinch.” Plus, she notes, they’re rich in folate, potassium, and copper, making them even healthier than the grains that they can replace.
3. Black Beans
Protein: 8 grams per 1/2 cup, cooked
On top of providing plenty of protein, black beans are also packed with heart-healthy fiber, potassium, folate, vitamin B6, and a range of phytonutrients. You can absolutely make a meal out of them, but they’re also easy to slip into almost any dish, including soups and stir-fries.
4. Chickpeas
Protein: 7 grams per 1/2 cup, cooked
The combo of protein and fiber in chickpeas makes for one healthy bean. Of course, most of us know and love chickpeas from hummus, but they’re able to transform into almost anything, from rich falafel to crunchy, baked snacks. They’re especially good whole inside soups, salads, and even crepes.
5. Refried Beans
Protein: 6.5 grams per 1/2 cup, cooked
Sugiuchi fills tacos and enchiladas with refried black and pinto beans, on top of eating them alone. "If you’re transitioning your family to more plant-based sources of protein, you can also mix them with ground beef or chicken to cut down on the amount of meat so you’re not making such a big change.”
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