The High-Protein, High-Fiber Superfood Salad You’ll Want To Enjoy Daily

This salad from Nisha Vora at Rainbow Plant Life has 30g protein and takes minutes to prepare, while being tasty enough to look forward to eating each day:

Easy preparation

Prepare the toppings first; you can do a week’s in advance at once:

• Roasted chickpeas:
  • Drain, rinse, and dry two cans of chickpeas.
  • Toss with olive oil, salt, and pepper.
  • Roast at 425°F for 30–35 minutes.
• Roasted walnuts:
  • Chop and toss with olive oil, salt, and pepper.
  • Roast at 350°F for 12 minutes after chickpeas finish.

As for the salad base:

• Kale:
  • Remove tough stems, slice thinly.
  • Wash and massage with lemon juice and salt to soften.
• Cabbage:
  • Slice thinly with a knife or mandolin.
  • Store in a sealed bag in the fridge for up to a week.

Red wine vinaigrette dressing:

• Key ingredients: red wine vinegar, lemon juice, red pepper flakes, garlic, olive oil.
• Can be stored in the fridge for up to 10 days.

Putting it all together:

1. Toss kale and cabbage with vinaigrette by hand.
2. Add roasted chickpeas and walnuts for crunch.
3. Include a protein source like tofu (store-bought curry tofu recommended).
4. Mix in fresh vegetables like grated carrots, sliced bell peppers, or beets.
5. Add extras like sauerkraut, avocado, pickled onions, and such.
6. Top with fresh herbs (she recommends parsley, basil, or dill).

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Take care!