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Protein Greek Chicken Salad Recipe

Emily Carter
This Protein Greek Chicken Salad Recipe is a vegan Mediterranean-inspired salad with plant-based chicken, fresh vegetables, and lemon dressing.

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 servings
Calories 390 kcal

Ingredients
  

  • Quinoa — 1 cup dry
  • Chickpeas — 1 can 15 oz, drained and rinsed
  • Zucchini — 1 cup sliced
  • Cherry tomatoes — 1 cup
  • Red bell pepper — 1 chopped
  • Olive oil — 2 tablespoons
  • Lemon juice — 2 tablespoons
  • Garlic — 2 cloves minced
  • Tahini — 1 tablespoon
  • Salt — ½ teaspoon
  • Black pepper — ½ teaspoon
  • Dried oregano — 1 teaspoon
  • Fresh parsley — 2 tablespoons chopped

Instructions
 

  • Preheat oven to 400°F (200°C).
  • Rinse 1 cup quinoa, then cook with 2 cups water in a saucepan for 15 minutes.
  • Spread zucchini, tomatoes, bell pepper, and chickpeas on a baking sheet.
  • Drizzle 1 tablespoon olive oil, add salt, pepper, oregano, then toss evenly.
  • Roast vegetables for 20 minutes until lightly golden.
  • Mix lemon juice, tahini, garlic, and 1 tablespoon olive oil in a bowl.
  • Fluff cooked quinoa using a fork.
  • Divide quinoa into serving bowls.
  • Top with roasted mixture.
  • Pour dressing over everything and sprinkle parsley before serving.

Notes

Nutritional values (per serving)

Calories: 390
Total Fat: 12 g
Saturated Fat: 1.5 g
Carbohydrates: 55 g
Fiber: 10 g
Protein: 15 g

Vitamins and minerals (per serving)

Vitamin A: 35%
Vitamin C: 40%
Iron: 20%
Magnesium: 18%
Potassium: 12%

Any additional notes/tips to enhance the flavor for the recipe

  • Add olives for a salty Mediterranean touch.
  • Sprinkle smoked paprika for deeper flavor.
  • Serve slightly warm for best texture.
  • Extra lemon brightens everything instantly.
  • Cucumber adds refreshing crunch.