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Photo: Eva Kolenko
Power through the day with one of these deliciously satisfying salads. Plant-based ingredients like chickpeas, nuts, tofu and edamame addat least 15 grams of proteinto each serving of these fresh and flavorful meals, which helps you feel full for longer andpromotes healthy digestion. Recipes like our Massaged Kale Salad with Roasted Sweet Potato & Black Beans are tasty meals that are sure to end your day on a high note.
01of 17Falafel Salad with Lemon-Tahini DressingView RecipeDeep-fried falafel can be a total grease bomb. But these pan-seared falafel still get crispy in just a few tablespoons of oil with equally satisfying results. Be sure to use dried, instead of canned, chickpeas in this healthy recipe–canned chickpeas add too much moisture.
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Falafel Salad with Lemon-Tahini Dressing
View Recipe
Deep-fried falafel can be a total grease bomb. But these pan-seared falafel still get crispy in just a few tablespoons of oil with equally satisfying results. Be sure to use dried, instead of canned, chickpeas in this healthy recipe–canned chickpeas add too much moisture.
02of 17Massaged Kale Salad with Roasted Sweet Potato & Black BeansView RecipeJacob FoxLoaded with roasted sweet potatoes and shallots, black beans, quinoa, feta and pepitas, this salad makes for a satisfying meatless meal. Not only does massaging the kale tenderize it, it also helps the greens absorb more of the bright dressing.
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Massaged Kale Salad with Roasted Sweet Potato & Black Beans
Jacob Fox
Loaded with roasted sweet potatoes and shallots, black beans, quinoa, feta and pepitas, this salad makes for a satisfying meatless meal. Not only does massaging the kale tenderize it, it also helps the greens absorb more of the bright dressing.
03of 17Thai-Style Chopped Salad with Sriracha TofuView RecipePrep four days' worth of high-protein vegan lunches using just four easy ingredients from your local specialty grocery store, including a veggie-heavy salad mix as a base. Because this salad mix is hearty, you can dress these bowls up to 24 hours before serving to allow the flavors in this healthy chopped salad to marry. If you can’t find a hearty mix, go with broccoli slaw or shredded Brussels sprouts.
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Thai-Style Chopped Salad with Sriracha Tofu
Prep four days' worth of high-protein vegan lunches using just four easy ingredients from your local specialty grocery store, including a veggie-heavy salad mix as a base. Because this salad mix is hearty, you can dress these bowls up to 24 hours before serving to allow the flavors in this healthy chopped salad to marry. If you can’t find a hearty mix, go with broccoli slaw or shredded Brussels sprouts.
04of 17Green Goddess Salad with ChickpeasView RecipeIn this cucumber, tomato, Swiss cheese and chickpea salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. The extra dressing is delicious served with grilled vegetables.
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Green Goddess Salad with Chickpeas
In this cucumber, tomato, Swiss cheese and chickpea salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. The extra dressing is delicious served with grilled vegetables.
05of 17Farro Salad with Arugula, Artichokes & PistachiosView RecipePrecooked farro makes this dish come together in no time. And you can make it in the same bowl you serve it in, minimizing cleanup!
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Farro Salad with Arugula, Artichokes & Pistachios
Precooked farro makes this dish come together in no time. And you can make it in the same bowl you serve it in, minimizing cleanup!
06of 17Caprese Pasta SaladView RecipePhotographer / Jennifer Causey, Food Stylist / Karen Rankin, Prop Stylist / Christine KeelyThis light and fresh caprese pasta salad is brought together with a bright and tangy dressing, with fresh mozzarella pearls adding creaminess to every bite.
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Caprese Pasta Salad
Photographer / Jennifer Causey, Food Stylist / Karen Rankin, Prop Stylist / Christine Keely
This light and fresh caprese pasta salad is brought together with a bright and tangy dressing, with fresh mozzarella pearls adding creaminess to every bite.
07of 17Crispy Pea Fritter SaladView RecipeJason DonnellyWe mashed together peas, fresh mint and lemon zest with breadcrumbs to make small pan-fried cakes perfect for topping a salad.
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Crispy Pea Fritter Salad
Jason Donnelly
We mashed together peas, fresh mint and lemon zest with breadcrumbs to make small pan-fried cakes perfect for topping a salad.
08of 17Warm Spinach Salad with Chickpeas & Roasted TomatoesView RecipeEllen SilvermanThe key to the incredible flavor here is roasting until the onion slices are charred at the edges and the juices from the tomatoes have cooked into a syrupy consistency on the baking sheet.
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Warm Spinach Salad with Chickpeas & Roasted Tomatoes
Ellen Silverman
The key to the incredible flavor here is roasting until the onion slices are charred at the edges and the juices from the tomatoes have cooked into a syrupy consistency on the baking sheet.
09of 17Vegan Kale Caesar Salad with Tofu CroutonsView RecipeSwapping tofu for the bread in these meal-prep Caesar salad bowls bumps up the satiety factor with 18 grams of protein. These crispy tofu croutons originally appeared in Lauren Grant’s recipe forDiabetic Livingmagazine (see Associated Recipes). Lacinato kale, also known as dinosaur kale or Tuscan kale, has flat, dark green-blue leaves–and its tenderness makes it perfect for eating raw, like in this salad.
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Vegan Kale Caesar Salad with Tofu Croutons
Swapping tofu for the bread in these meal-prep Caesar salad bowls bumps up the satiety factor with 18 grams of protein. These crispy tofu croutons originally appeared in Lauren Grant’s recipe forDiabetic Livingmagazine (see Associated Recipes). Lacinato kale, also known as dinosaur kale or Tuscan kale, has flat, dark green-blue leaves–and its tenderness makes it perfect for eating raw, like in this salad.
10of 17Chopped Rainbow Salad Bowls with Peanut SauceView RecipeMake good use of crunchy and colorful seasonal produce in these meal-prep-friendly vegetable bowls. With just 30 minutes of prep, you get four healthy lunches that are ready to grab-and-go. We use bulgur, which cooks faster and is higher in fiber than brown rice, but you could swap in quinoa (or any hearty whole grain). Feel free to add chopped cooked chicken, shrimp or tofu for extra protein.
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Chopped Rainbow Salad Bowls with Peanut Sauce
Make good use of crunchy and colorful seasonal produce in these meal-prep-friendly vegetable bowls. With just 30 minutes of prep, you get four healthy lunches that are ready to grab-and-go. We use bulgur, which cooks faster and is higher in fiber than brown rice, but you could swap in quinoa (or any hearty whole grain). Feel free to add chopped cooked chicken, shrimp or tofu for extra protein.
11of 17Tex-Mex Pasta SaladView RecipeA light and creamy green-salsa dressing highlights this easy pasta salad with Southwestern flavors.
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Tex-Mex Pasta Salad
A light and creamy green-salsa dressing highlights this easy pasta salad with Southwestern flavors.
12of 17Couscous & Chickpea SaladView RecipeCooked couscous and canned chickpeas come together in this quick lunch salad. The basil vinaigrette makes it taste anything but basic! When in season, we recommend adding fresh chopped tomatoes for a spin on tabbouleh.
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Couscous & Chickpea Salad
Cooked couscous and canned chickpeas come together in this quick lunch salad. The basil vinaigrette makes it taste anything but basic! When in season, we recommend adding fresh chopped tomatoes for a spin on tabbouleh.
13of 17Quinoa Chickpea Salad with Roasted Red Pepper Hummus DressingView RecipeThis hearty vegan salad is loaded with plant-based power ingredients: chickpeas, quinoa and hummus. We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.
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Quinoa Chickpea Salad with Roasted Red Pepper Hummus Dressing
This hearty vegan salad is loaded with plant-based power ingredients: chickpeas, quinoa and hummus. We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.
14of 17Green Salad with Edamame & BeetsView RecipeKatie WebsterThis big salad is a feast for the eyes and an everyday way to incorporate nutrient-rich beets and plant-based protein from edamame (green soybeans). If you’re not a fan of cilantro, mix in freshly chopped basil or dill instead.
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Green Salad with Edamame & Beets
Katie Webster
This big salad is a feast for the eyes and an everyday way to incorporate nutrient-rich beets and plant-based protein from edamame (green soybeans). If you’re not a fan of cilantro, mix in freshly chopped basil or dill instead.
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Spinach & Artichoke Salad with Parmesan Vinaigrette
16of 17Orzo Salad with Chickpeas & Artichoke HeartsView RecipePhotography / Fred Hardy, Styling / Kady Wohlfarth / Kay ClarkeThis hearty orzo salad features feta, lemon and dill, three ingredients often found in Greek cuisine. Enjoy for lunch or dinner.
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Orzo Salad with Chickpeas & Artichoke Hearts
Photography / Fred Hardy, Styling / Kady Wohlfarth / Kay Clarke
This hearty orzo salad features feta, lemon and dill, three ingredients often found in Greek cuisine. Enjoy for lunch or dinner.
17of 17Citrus Lime Tofu SaladView RecipeThis veggie-packed salad has plenty of protein and fiber, so you’ll feel full and satisfied. Prep the ingredients ahead of time for an easy vegan lunch idea to pack for work.
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Citrus Lime Tofu Salad
This veggie-packed salad has plenty of protein and fiber, so you’ll feel full and satisfied. Prep the ingredients ahead of time for an easy vegan lunch idea to pack for work.
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