This Vegetarian Chopped Power Salad is a vibrant, satisfying dish loaded with plant-based protein and crunchy freshness. Featuring chopped kale, chickpeas, quinoa, shredded carrots, bell peppers, cucumbers, sunflower seeds, and a zesty lemon-tahini or Greek yogurt dressing, it’s built to fuel your day. Perfect for lunch, meal prep, or a hearty side, this salad is gluten-free, high in fiber, and full of flavor. No boring salads here—just real ingredients that keep you full and energized.
Yields: 4-6 servings
Prep time: 25 minutes
Ingredients:
For the Salad:
- 1 head romaine lettuce, chopped
- 1 cup chopped kale
- 1 cup cooked quinoa
- 1 cup chickpeas, rinsed and drained
- 1 cup black beans, rinsed and drained
- 1 cup roasted sweet potatoes, cubed (see note below)
- 1/2 cup corn kernels (fresh or frozen, thawed)
- 1/2 cup crumbled feta cheese (optional, can be omitted for vegan)
- 1/4 cup chopped red onion
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
For the Creamy Cilantro Dressing:
- 1 cup plain Greek yogurt (or vegan alternative like cashew cream or silken tofu)
- 1/2 cup packed fresh cilantro
- 2 tablespoons lime juice
- 1 clove garlic, minced
- 1/4 cup olive oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1-2 tablespoons water, to thin if needed
Step-by-Step Instructions with Pictures:
Step 1: Prepare the Salad Ingredients.
- Wash and chop the romaine lettuce and kale. Cook the quinoa according to package instructions. Rinse and drain the chickpeas and black beans. If you haven’t already, roast the sweet potatoes: toss cubed sweet potatoes with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes, or until tender. Chop the red onion, cilantro, and dice the avocado.
Step 2: Make the Creamy Cilantro Dressing.
- In a blender or food processor, combine the Greek yogurt (or vegan alternative), cilantro, lime juice, minced garlic, olive oil, salt, and pepper. Blend until smooth and creamy. Add 1-2 tablespoons of water if the dressing is too thick, blending again to combine. Taste and adjust seasonings as needed.
Step 3: Assemble the Salad.
- In a large bowl, combine the chopped romaine lettuce, kale, cooked quinoa, chickpeas, black beans, roasted sweet potatoes, corn, feta cheese (if using), and red onion.
Step 4: Add Dressing and Serve.
- Pour the creamy cilantro dressing over the salad. Toss gently but thoroughly to coat all the ingredients.
Step 5: Finish and Enjoy.
- Stir in the diced avocado and chopped fresh cilantro. Serve immediately.
Note on Sweet Potatoes: You can roast the sweet potatoes ahead of time to save prep time. Alternatively, you can use leftover roasted sweet potatoes if you have them on hand. You could also use canned sweet potatoes, drained and cubed, in a pinch, although roasting provides the best flavor and texture.
Nutrition Facts
- Calories 520 kcal
- Protein 22g
- Fiber 18g
- Healthy Fats 25g
- Vitamin C 200% DV
Serving Ideas
- Stuffed in pitas with hummus
- Over greens as a salad booster
- With soup for a complete meal
Enjoy your delicious homemade Vegetarian Chopped Power Salad!
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