High Protein Mixed Greens Salad with Classic Vinaigrette

Elevate your salad game with this High Protein Mixed Greens Salad with Classic Vinaigrette—a nutritious and flavorful dish perfect for lunch, dinner, or meal prep. Packed with protein-rich cooked chickpeas, nutrient-dense quinoa, and creamy avocado, this vibrant salad is balanced with tangy crumbled feta and crunchy sliced almonds for added texture and complexity. Fresh mixed greens, juicy cherry tomatoes, and crisp cucumber create a refreshing base, while a zesty homemade vinaigrette made with olive oil, red wine vinegar, Dijon mustard, and honey ties it all together. Ready in just 35 minutes, this energizing salad offers a perfect harmony of health and flavor, making it an ideal choice for those seeking a wholesome, high-protein meal.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 5 cups mixed baby greens
• 1 cup cooked chickpeas
• 0.5 cup quinoa
• 1 cup water
• 1 cup cherry tomatoes
• 1 medium cucumber
• 1 medium avocado
• 0.5 cup feta cheese
• 0.25 cup sliced almonds
• 0.25 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 clove garlic
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Start by rinsing the quinoa in a fine mesh sieve under running water. This step helps remove its natural coating, which can make it taste bitter.

Step 2

In a medium saucepan, bring 1 cup of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender.

Step 3

Once cooked, fluff the quinoa with a fork and set aside to cool.

Step 4

While the quinoa is cooling, wash and halve the cherry tomatoes. Peel the cucumber and slice it into thin rounds. Cut the avocado in half, remove the pit, score the flesh into cubes, and scoop them out with a spoon.

Step 5

In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, avocado, cooked chickpeas, and the cooled quinoa.

Step 6

Sprinkle the crumbled feta cheese and sliced almonds over the mixed greens.

Step 7

To make the vinaigrette, finely mince the garlic clove. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, honey, salt, and black pepper until well combined and emulsified.

Step 8

Drizzle the vinaigrette over the salad, and toss gently to ensure everything is evenly coated with the dressing.

Step 9

Serve immediately, distributing the salad among individual plates or bowls.

Nutrition Facts

Serving size	(1528.2g)

Amount per serving	% Daily Value*
Calories	1914.4

Total Fat 125.5g	0%
Saturated Fat 23.6g	0%
Polyunsaturated Fat 8.5g
Cholesterol 66.8mg	0%
Sodium 2890.5mg	0%
Total Carbohydrate 154.1g	0%
Dietary Fiber 39.5g	0%
Total Sugars 26.4g
Protein 59.6g	0%

Vitamin D 12IU	0%
Calcium 872.3mg	0%
Iron 17.4mg	0%
Potassium 3372.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.9%

Protein: 12.0%

Carbs: 31.1%