High Protein Mediterranean Salad

Anti-Inflammatory

High Protein Mediterranean Salad

Enjoy this Mediterranean Salad with baked falafels and balsamic vinaigrette. Make the falafels ahead of time to break this into simple steps.

Prep:20 min

Cook:35 min

Servings:5

Difficulty:Easy

Ingredients

• 1 ½ cups cooked quinoa
• 1 ½ cups chopped English cucumber
• ½ cup pitted kalamata olives
• 2 cups chopped romaine lettuce
• 1 cup chopped kale
• ½ cup chopped red onion
• 1 cup halved grape tomatoes
• 1 large red pepper, diced

For the falafels

• 2 cups pistachios
• 1 can chickpeas, drained and rinsed
• 2/3 cup mint, chopped
• 2/3 cup parsley, chopped
• ½ cup sweet onion, chopped
• 2 garlic cloves
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tbsp oat flour
• 1 tsp baking soda
• 1 tsp salt, ½ tsp pepper

For the dressing

• ½ cup olive oil
• ½ cup balsamic vinegar
• 2 tbsp tahini
• 2 tbsp pure maple syrup
• Juice and zest of 1 lemon
• 1 tsp oregano
• Salt and pepper to taste

Instructions

Make the falafels

1. Preheat oven to 350°F.
2. In a food processor, pulse the pistachios until roughly chopped.
3. Add mint, parsley, chickpeas, cumin, onion, baking soda, flour, salt, and pepper. Pulse until crumbly — keep some texture.
4. Roll into balls and bake for 20 minutes. Rotate and bake another 15 minutes until golden. Let cool.

Make the dressing

1. In a jar with a lid, combine olive oil, balsamic, tahini, maple syrup, lemon juice and zest, oregano, and salt and pepper.
2. Shake well to emulsify and adjust seasoning to taste.

Assemble the salad

1. In 5 large jars or containers, layer dressing first, then quinoa, lettuces, cucumber, red pepper, olives, and tomatoes.
2. Top with the baked falafels right before serving.

Chef's Notes

Plant-powered protein and antioxidants. Great for meal prep — the salads keep well in jars for up to 5 days.

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