Ingredients
- Chickpeas (1 ½ cups, cooked or canned, drained)
- Cucumber (1 medium, diced)
- Cherry tomatoes (1 cup, halved)
- Red onion (½ small, thinly sliced)
- Kalamata olives (⅓ cup, sliced)
- Feta cheese (½ cup, crumbled)
- Fresh parsley (¼ cup, chopped)
- Edamame (1 cup, cooked and shelled)
- Red bell pepper (1 medium, diced)
- Carrot (½ cup, shredded)
- Cabbage (1 cup, shredded)
- Green onion (¼ cup, sliced)
- Peanuts (⅓ cup, chopped)
- Cilantro (¼ cup, chopped)
- Quinoa (1 cup, cooked)
- Black beans (¾ cup, cooked or canned, drained)
- Avocado (1 medium, diced)
- Corn (½ cup, cooked)
Instructions
- Combine chickpeas, cucumber, cherry tomatoes, red onion, olives, and feta cheese in a bowl.
- Whisk together olive oil, red wine vinegar, garlic, oregano, salt, and pepper to make a dressing.
- Drizzle dressing over salad and toss.
- For an Asian-inspired salad, mix edamame, bell pepper, carrot, cabbage, green onion, peanuts, and cilantro.
- Make a peanut dressing by whisking together peanut butter, soy sauce, lime juice, sesame oil, ginger, and honey.
- Drizzle over salad and toss well.
- For a quinoa power bowl, combine quinoa, black beans, avocado, corn, red onion, cherry tomatoes, and cilantro.
- Whisk together Greek yogurt, olive oil, lime juice, cumin, salt, and pepper for a creamy dressing.
- Pour dressing over the salad and mix well.
Notes
For extra crunch, roast chickpeas at 400°F for 20 minutes with olive oil, salt, and paprika. Toasting nuts enhances their flavor!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 16g
- Cholesterol: 10mg
Keywords: vegetarian protein, salad, high protein, plant-based, healthy meal