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–+ servings

High-Protein Spring Salad

A vibrant and hearty salad featuring roasted chickpeas, mixed seasonal vegetables, and lentils, drizzled with zesty lemon juice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Salad
Cuisine: Healthy, Mediterranean
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 2 cups mixed seasonal vegetables (bell peppers, cucumbers, or radishes) Choose a colorful mix.
  • 1 cup cooked lentils Use brown or green lentils.
  • 1 cup canned chickpeas Drained and rinsed.
Seasoning and Dressing
  • 1 teaspoon smoked paprika Adds a lovely smoky depth.
  • 2 tablespoons olive oil Extra virgin is preferred.
  • 1 each lemon Juice of 1 lemon; the acid brightens everything up.
  • to taste salt and pepper Adjust based on your preference.
  • a handful fresh herbs Such as parsley or cilantro, for a pop of freshness.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, toss the drained chickpeas with olive oil, smoked paprika, salt, and pepper until well coated.
Roasting
  1. Spread the seasoned chickpeas on a baking sheet and roast for 25-30 minutes or until golden and crispy.
Combining Ingredients
  1. In a large bowl, combine the seasonal vegetables and cooked lentils.
  2. Once the chickpeas are roasted, toss them into the salad mix.
  3. Drizzle with lemon juice and gently toss everything to combine.
  4. Garnish with fresh herbs before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 15gSaturated Fat: 2gSodium: 300mgFiber: 12gSugar: 5g

Notes

For best texture, store salad components separately and add dressing just before serving. Adds feta or avocado for extra creaminess.

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