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Any dark leafy green can be used in this simple salad, which features high-protein chickpeas, pistachios, figs and avocado, but I love escarole with its mildly bitter taste. Use this vegan salad recipe as a guide and simply substitute a variety of beans and nuts when you want a change in flavors.
High-Protein Escarole Salad (Serves 4)
6 cups chopped escarole
1 (15-ounce) can chickpeas, rinsed, drained
1 cup shelled pistachios
1 cup chopped dried figs
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
3 tablespoons chopped fresh chives
1 tablespoon minced fresh parsley
1 large avocado, halved, pitted, peeled, diced
Salt and freshly ground black pepper
In a large bowl, combine escarole, chickpeas, pistachios, and figs.
In a small bowl, whisk together vinegar, oil, chives, and parsley. Pour half of the dressing over the salad and toss to combine.
Add avocado and season with salt and pepper. Gently toss again.
Serve salad with an extra drizzle of vinaigrette over each plate.