This healthy vegetarian salad recipe features chickpeas and quinoa for a boost of protein. Cilantro adds color and flavor when blended into a creamy dressing. Serve this cold salad for lunch or dinner.

Ingredients

  • ½ cup chopped cilantro
  • ¼ cup buttermilk
  • ¼ cup mayonnaise
  • 2 tablespoons chopped shallot
  • 1 tablespoon cider vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 6 cups torn lettuce
  • 2 cups finely sliced stemmed kale
  • 1 (15 ounce) can chickpeas, rinsed
  • 2 medium carrots, sliced
  • 1 medium red or yellow bell pepper, diced
  • 1 cup cooked quinoa
  • ⅓ cup roasted unsalted pepitas

Directions

  1. Combine ½ cup cilantro, ¼ cup buttermilk, ¼ cup mayonnaise, 2 tablespoons shallot, 1 tablespoon vinegar, ¼ teaspoon salt and ¼ teaspoon pepper in a mini food processor. Process until well blended.
  2. Combine 6 cups lettuce, 2 cups kale, 15 ounces chickpeas, 2 sliced carrots, 1 sliced bell pepper and 1 cup cooked quinoa in a large bowl. Drizzle the dressing over the salad and toss well to coat. Sprinkle with ⅓ cup pepitas before serving.