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Healthy High Protein Vegetable Salad Recipe - Fresh, Filling, and Easy

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Protein: 1 can chickpeas (15 oz), rinsed and drained; 1 cup shelled edamame (thawed if frozen); 1/2 cup feta or cottage cheese (optional for extra protein)
  • Greens and Veggies: 4 cups mixed greens (spinach, arugula, or romaine), 1 cucumber (diced), 1 red bell pepper (diced), 1 cup cherry tomatoes (halved), 1/4 small red onion (thinly sliced), 1 avocado (diced)
  • Herbs and Add-Ins: 1/4 cup fresh parsley or cilantro (chopped), 2 tablespoons roasted sunflower seeds or pumpkin seeds
  • Dressing: 3 tablespoons extra-virgin olive oil, juice of 1 lemon, 1 teaspoon Dijon mustard, 1 clove garlic (minced), 1/2 teaspoon honey or maple syrup, 1/2 teaspoon dried oregano, salt and black pepper

Method
 

  1. Make the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon, garlic, honey, oregano, a pinch of salt, and pepper until emulsified. Set aside.
  2. Prep the veggies: Dice the cucumber, bell pepper, and avocado. Halve the tomatoes and thinly slice the red onion. Chop the herbs.
  3. Rinse and drain: Rinse chickpeas well and drain. If using frozen shelled edamame, thaw under warm water and pat dry.
  4. Assemble the base: Add mixed greens to a large bowl. Top with cucumber, bell pepper, tomatoes, red onion, chickpeas, and edamame.
  5. Add the creamy and crunchy: Gently fold in avocado and sprinkle sunflower or pumpkin seeds over the top. Add feta or cottage cheese if using.
  6. Dress and toss: Pour the dressing over the salad. Toss gently to coat without mashing the avocado. Taste and adjust salt and pepper.
  7. Serve: Plate immediately for the best texture, or portion into meal-prep containers (see storage notes).