By Packed with fiber and protein, this high-protein green goddess salad is bursting with bright lemon and herb flavor. It takes just 20 minutes to whip up, and it will last all week, making it a great meal prep option.
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your new go-to salad
- High in protein: Thanks to quinoa, chickpeas, and goat cheese.
- Packed with fresh herbs: A mix of mint, dill, and cilantro (or basil) brings bright, fresh flavors.
- Versatile & meal-prep friendly: Great as a main dish or side!
ingredient notes & substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Cooked quinoa: Feel free to use yellow, red, or white quinoa.
- Herb goat cheese: Any goat cheese will work - this is the most protein-rich soft cheese! Feta is a good substitute.
- Fresh herbs: Mint, dill, and cilantro or basil for a herby punch.
- Avocado: Add this at the end so it doesn't turn brown. Make sure it's ripe by gently squeezing it - it should have a slight give, like Play-Doh.
- Petite peas: Our secret spring ingredient! I use frozen petite peas (they must be petite peas!) and just thaw them.
- Salted pistachios: For protein and crunch. Unsalted works, too, or cashews.
- Golden raisins: Rather than add honey to the dressing, I like to add dried fruit. Dates work, too, but they take more prep since you have to chop them up.
- Roasted chickpeas: Just roast these in some olive oil, salt, and pepper. I like to do this in my air fryer but the oven works too.
- Fresh veggies: Grab a red onion and an English cucumber.
- Diced banana peppers: Also called pepperoncini. Olive will work too, just something vinegary.
- Dressing: This is just a mixture of olive oil, lemon juice, lemon zest, and salt.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
high protein ingredient spotlight: quinoa
Quinoa is a complete protein, meaning it contains all nine essential amino acids-a rarity for plant-based foods. One cup of cooked quinoa packs 8g of protein plus fiber to keep you full. It has a mild, nutty taste and works well in our other high-protein salad recipes, bowls, and even breakfast recipes like our smoked salmon bowls.
here's how to make green goddess chickpea salad (with photos & video)
Be sure to scroll to the recipe card for the full high protein salad recipe!
- Preheat the oven to 400 degrees F.
- Cook quinoa per the package directions (I make mine with bone broth instead of water!).
- Roast the chickpeas on a sheet pan in the oven for 15 minutes.
- Mix the dressing ingredients in a large bowl. Then, add the remaining salad ingredients.
- Add the cooked quinoa and chickpeas with the rest of the salad, give it a good mix, and enjoy!
quick recipe video
expert tips
- Rinse your quinoa: This removes the natural bitterness and helps it cook up fluffy.
- Let the quinoa cool slightly: Adding it hot can wilt the herbs too much-let it cool for 5 minutes before mixing.
troubleshooting & testing notes
Don't forget the zest!!
We tested different amounts of lemon juice and found that zest + juice from two lemons creates the perfect tang.
Chop it small
We found it best to chop the veggies into small pieces so you can get a little bit of everything in each bite.
how to store & meal prep it
This salad is great for meal prep because the ingredients don't tend to get soggy very quickly. Store in an airtight container as-is if you plan to eat within a couple of days.
This can be enjoyed for up to 5 days, but we recommend adding the avocado separately for each serving if you store it for this long. This is because avocado tends to brown after a couple of days.
let's make it a meal!
This salad is perfect as a standalone meal, but it also pairs well with:
- Baked salmon keeps the Mediterranean vibes rolling. Our creamy whipped feta salmon is a perfect pairing!
- With Pita bread or naan to scoop up the salad and enjoy it as a dip.
- As a wrap: This salad can be added as a filling to a tortilla to make a green goddess wrap. Throw in some protein tzatziki sauce to add a bit more sauce to the wrap!
Recipe
High Protein Green Goddess Salad
Ingredients
- 2 cups cooked quinoa (cook per the package directions either with water or bone broth)
- 8 oz herb goat cheese
- 1 bunch mint, dill, cilantro (each, chopped)
- 1 avocado (diced)
- 8 oz petite peas (frozen but thawed or fresh)
- ⅔ cup pistachios (chopped)
- ⅔ cup golden raisins
- 2 cans chickpeas ((15 oz cans))
- ½ red onion (diced)
- 1 english cucumber (diced)
- ½ cup banana peppers (chopped)
Before you start!
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Instructions
- Preheat the oven to 400 degrees F.
- Cook the quinoa per the package directions. I like to cook it with bone broth instead of water for extra protein.
- Optional: Drain the 2 cans chickpeas and toss in 1 teaspoon olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Then, place on a sheet tray and bake for 15 minutes until roasted and crispy. You can also do this in the air fryer, which I prefer.Chickpeas are fine to add raw too!
- Zest and juice the 2 lemons into a large bowl. Add the ¼ cup olive oil and 1 teaspoon salt and mix. Then, add the 8 oz herb goat cheese, crumbeled, 1 bunch mint, dill, cilantro (diced), 1 avocado (diced), 8 oz petite peas, ⅔ cup pistachios (chopped), ⅔ cup golden raisins, ½ red onion (diced), 1 english cucumber (diced), and ½ cup banana peppers (diced) to the same bowl.
- Once the quinoa and chickpeas are done, add them to the bowl with the rest of the salad. Give everything a good stir and enjoy!
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
If you want a salad for meal prep this is a good choice. It's just as tasty after a few days in the fridge!
This is so yummy! Made it for meal prep lunches this week, used dill only and my avocado went bad.
Thanks for the kind words! We added a note related to the avocado and recommended people add the avocado separate if meal prepping lunches so it doesn't go bad.