High Protein Green Goddess Salad

Name: High Protein Green Goddess Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 4 cups mixed leafy greens (spinach, kale, arugula); 1 cup cooked quinoa; 1 cup canned chickpeas, drained and rinsed; 1 avocado, diced; 1/4 cup cherry tomatoes, halved; 1 ripe avocado; 1/4 cup Greek yogurt; 1/4 cup fresh parsley, chopped; 2 tablespoons fresh lemon juice; 1 tablespoon olive oil; Salt and pepper to taste

Highlighted under: Quick Healthy Recipes

I love this High Protein Green Goddess Salad because it brings together vibrant flavors and nutrient-dense ingredients that keep me satisfied and energized. With a perfect blend of fresh greens, avocado, and a light yet creamy dressing, it's my go-to salad for lunch or dinner. Not only is it packed with protein from chickpeas and quinoa, but it’s also incredibly refreshing. I enjoy experimenting with different herbs and greens to find that perfect balance of taste and nutrition, making it never boring to eat!

Created by

Emily

Last updated on 2026-02-01T22:09:11.880Z

When I first tried making a Green Goddess Salad, I was blown away by how something so simple could taste so fresh and delicious. I discovered that by blending avocados, fresh herbs, and a touch of lemon juice together, I could create a dressing that was both creamy and vibrant. This not only enhances the flavors of the salad but also adds a beautiful green color that makes it visually appealing.

One key tip I learned is to allow the salad to sit for a few minutes after dressing it. This allows the flavors to meld beautifully. I often add some roasted chickpeas for crunch and protein, making this salad not just tasty, but also hearty and filling.

Why You'll Love This Recipe
Packed with protein from quinoa and chickpeas
Fresh herbs and avocado create a creamy, delicious dressing
Perfectly satisfying for lunch or a light dinner

Texture and Flavor Balance

The combination of creamy avocado and crisp leafy greens in the High Protein Green Goddess Salad creates a delightful contrast in texture. Choosing a mix of spinach, kale, and arugula not only heightens the flavor complexity but also adds varying crunchiness. I often enjoy experimenting with different greens; for instance, adding some shredded cabbage introduces an additional crunch that complements the chickpeas beautifully, creating a multi-layered eating experience.

The creamy Green Goddess dressing plays a pivotal role in harmonizing the salad. When blending the avocado and Greek yogurt, keep an eye on the texture; blending until glossy will ensure a smooth consistency that clings perfectly to the greens. A splash of lemon juice not only brightens the flavor but also balances the richness of the avocado, enhancing the overall freshness of the dish.

Nutrient Boosting Techniques

To maximize the protein content of this salad, use quinoa as your grain base. Quinoa is a complete protein, making it a fantastic choice for plant-based meals. When cooking, ensure you rinse it well to remove the natural coating called saponin, which can impart a bitter flavor. Cooking it in vegetable broth instead of water can also elevate the overall taste, infusing the salad with an extra layer of savory depth.

Incorporating chickpeas not only adds protein but also provides a hearty balance to the salad. If you're using dried chickpeas, soak them overnight and cook them until tender, about 1 to 1.5 hours. If you’re short on time, canned chickpeas are an excellent alternative—just remember to rinse them well to remove excess sodium. If you're looking for a different protein source, consider substituting chickpeas with edamame or black beans for a unique twist.

Ingredients

Salad Ingredients

4 cups mixed leafy greens (spinach, kale, arugula)
1 cup cooked quinoa
1 cup canned chickpeas, drained and rinsed
1 avocado, diced
1/4 cup cherry tomatoes, halved

Green Goddess Dressing

1 ripe avocado
1/4 cup Greek yogurt
1/4 cup fresh parsley, chopped
2 tablespoons fresh lemon juice
1 tablespoon olive oil
Salt and pepper to taste

These fresh ingredients combine to create a colorful and nutritious salad you'll love!

Instructions

Prepare the Quinoa

Cook the quinoa according to package instructions and allow it to cool.

Make the Dressing

In a blender, combine avocado, Greek yogurt, parsley, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy.

Assemble the Salad

In a large bowl, toss together the leafy greens, quinoa, chickpeas, avocado, and cherry tomatoes.

Add the Dressing

Drizzle the green goddess dressing over the salad and gently toss to combine. Let it sit for a few minutes before serving.

Enjoy your refreshing High Protein Green Goddess Salad!

Pro Tips

Feel free to add additional toppings like nuts or seeds for added crunch and nutrients.

Customizing Your Dressing

Feel free to customize the Green Goddess dressing to suit your taste. Adding herbs like dill or chives can introduce new flavors that brighten the salad even more. If you want a bit of a kick, trying a sprinkle of red pepper flakes in the blender can enhance the profile significantly. For those avoided dairy, substituting Greek yogurt with a non-dairy yogurt or silken tofu will yield a creamy consistency while keeping the dressing vegan.

When preparing the dressing, it's essential to adjust seasonings to your preference. Start with a pinch of salt and pepper; taste and adjust the seasoning after blending. A good guideline is to ensure that the dressing is flavorful on its own since it will be combined with the salad ingredients which will dilute its intensity.

Prep and Storage Tips

This salad is perfect for meal prep! You can keep the ingredients separate for up to 3-4 days in the refrigerator. Store the leafy greens wrapped in a damp paper towel inside a sealed container to keep them fresh. Cooked quinoa can be refrigerated in an airtight container and should maintain its texture for about five days, making it a versatile component for various dishes throughout the week.

If you've made extra dressing, it can last for about a week in the fridge. Just give it a good stir or shake before using—avocado can sometimes darken when exposed to air, but the Greek yogurt helps stabilize the color. If the dressing thickens too much, thin it out with a splash of water or an extra squeeze of lemon juice before tossing with your salad.

Questions About Recipes

→ Can I make the dressing ahead of time?

Yes, the dressing can be stored in the refrigerator for up to three days.

→ Is it possible to customize this salad?

Absolutely! You can add your favorite vegetables or proteins to make it your own.

→ How long will leftovers last in the fridge?

The assembled salad can last for about 1 day in the refrigerator, but it’s best enjoyed fresh.

→ Can I use different greens?

Yes, feel free to use any greens you like, such as romaine, mixed baby greens, or swiss chard!