Description
Discover the ultimate High Protein Vegetarian Salad, a vibrant mix of chickpeas, crisp cucumbers, juicy cherry tomatoes, colorful bell peppers, briny olives, and creamy feta, all tossed in a lemon‑olive oil dressing. This no‑cook, high‑protein bowl delivers 20 g of protein per serving, perfect for quick lunches, post‑workout refuel, or weight‑loss meal plans. Fresh herbs add aroma, while the bright citrus notes keep it refreshing all day. Enjoy it year‑round and post the colors for motivation.
Ingredients
- 1 cup cooked chickpeas
- 1 cup diced cucumbers
- 1 cup halved cherry tomatoes
- 1 cup chopped bell peppers
- 1/2 cup crumbled feta cheese
- 1/2 cup sliced olives
- 1/4 cup chopped red onion
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Drain and rinse chickpeas if using canned. Pat dry.
- Dice cucumbers, halve cherry tomatoes, chop bell peppers, mince red onion.
- Combine chickpeas, cucumbers, tomatoes, bell peppers, olives, and onion in a large bowl.
- Whisk olive oil, lemon juice, salt, and pepper in a small bowl.
- Pour dressing over salad and toss gently.
- Sprinkle feta cheese and toss lightly.
- Garnish with fresh herbs and serve immediately or chill.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No‑Cook
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 280
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 15 mg
Keywords: High Protein Vegetarian Salad, high protein salad, vegetarian protein bowl, chickpea salad recipe, easy summer salad, low calorie vegetarian meals, meal prep salad ideas, quick healthy lunch, high fiber salad, plant based protein salad, nutritious veggie bowl