You’re kind of over grilled chicken, and after the July Fourth weekend you never want to see another hamburger again. That’s all well and good, but where will you get your protein? We’ll tell you: from any one of these seven excellent meatless sources. 

RELATED: 7 Vegetarian Recipes That Aren’t Salad

protein lentils
Delicious Everyday

Lentils

Part of the legume family, lentils have an impressive 18 grams of protein per cup. While they’re often used in soups and stews, we’re all about this warm salad that’s as beautifully rustic as it is flavorful.

What to make: Mushroom, Lemon and Lentil Salad

protein chickpea
The Garlic Diaries

Chickpeas

Ahh, the humble chickpea. We adore them ground into hummus, love their ability to take on pretty much any flavor and respect their 14 grams of protein per cup. As long as we can eat a bunch of these little guys, we’ll never have to worry about meeting our daily protein recos.

What to make: Spicy Chipotle Chickpea Burrito Bowls

RELATED: How to Make Chickpeas Taste Like Cinnamon Toast Crunch

protein quinoa
The Cafe Sucre Farine

Quinoa

Clocking in at eight grams of protein per cooked cup, this powerful grain might be the most versatile non-meat source of protein. Eat it for breakfast instead of oatmeal, form it into veggie burgers or bake it into healthier cookies.

What to make: Broccoli Parmesan Quinoa

RELATED: 8 Healthy Rice Alternatives (and How to Make Them Taste Better)

protein kidneybeans
Neurotic Mommy

Kidney beans

In addition to lowering cholesterol and stabilizing blood sugar, kidney beans are a terrific source of protein with 13 grams per cup. They’re hearty enough for soups but not too overpowering in a lighter dish like these colorful avocado pitas.

What to make: Toasted Avocado and Bean Pitas

protein blackbeans
Ambitious Kitchen

Black beans

Well look at that, another member of the bean family coming up big in the protein department. The darker variety has 16 grams per cup, as well as 15 grams of fiber (that’s more than 50 percent of the daily recommended amount). On top of that, they’re often served alongside avocados, which we’re never going to complain about.

What to make: Black Bean Meatloaf with Creamy Avocado Verde Sauce

protein tempeh
Emilie Eats

Tempeh

Made by combining fermented soy beans, tempeh is typically sold in cake form and has a fairly neutral (if subtly nutty) flavor. That means it can take on a variety of tastes depending on how you season it. It also contains an impressive 16 grams of protein per three-ounce serving.

What to make: Teriyaki Tempeh Lettuce Wraps

protein tahini
Every Last Bite

Tahini

Tahini is a condiment and baking ingredient made from toasted and ground sesame seeds. With a consistency that's a touch thinner than peanut butter, it’s an awesome nut-free substitute for those with allergies. It’s also got a commendable amount of protein--eight grams in every two tablespoons.

What to make: Cherry and Tahini Energy Balls

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