Servings: 2
Protein: ~38–42 g per serving
Ingredients
- 1 cup cooked chickpeas, drained
- 8 oz (225 g) grilled chicken breast, diced (or turkey breast)
- ½ cup low-fat cottage cheese
- ¼ cup dried cranberries (unsweetened if possible)
- ¼ cup chopped walnuts
- 2 cups baby spinach or mixed greens
- ¼ cucumber, diced
- 2 tbsp chopped parsley
Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- Salt and black pepper to taste
Instructions
- In a large bowl, combine the chickpeas, chicken, cottage cheese, cranberries, walnuts, cucumber, parsley, and greens.
- Whisk together the olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper.
- Pour the dressing over the salad.
- Toss gently and serve immediately.
Approximate Nutrition (Per Serving)
- Protein: 38–42 g
- Carbs: 25–30 g
- Fat: 18–22 g
- Calories: 500–600 kcal
Make It Even Higher in Protein
- Increase the chicken to 12 oz (340 g) total.
- Add 2 boiled eggs.
- Replace half the chickpeas with edamame for more protein and fewer carbs.
- Sprinkle 2 tbsp grated Parmesan on top.
