This is a full of flavor, protein rich salad that is great for lunch or dinner! Especially in these hot summer days, it can really hit the spot!

Ingredients:
For the Salad:
2 cups mixed greens (spinach, arugula, and kale)
1 cup quinoa, cooked
1/2 cup cherry tomatoes, halved
1/2 cucumber, diced
1/2 red bell pepper, diced
1/4 red onion, thinly sliced
1 avocado, sliced
1/4 cup crumbled feta cheese
1/4 cup roasted chickpeas
1/4 cup sliced almonds or sunflower seeds
1 grilled chicken breast, sliced (or substitute with grilled tofu or tempeh for a vegetarian option)
2 hard-boiled eggs, quartered

For the Dressing:
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon honey or maple syrup
Salt and pepper to taste
Juice of 1 lemon (optional)

Instructions:
Prepare the Salad:
In a large bowl, combine the mixed greens, cooked quinoa, cherry tomatoes, cucumber, red bell pepper, and red onion.
Add the sliced avocado, crumbled feta cheese, roasted chickpeas, and sliced almonds or sunflower seeds on top.
Arrange the grilled chicken breast (or tofu/tempeh) slices and hard-boiled egg quarters around the salad.

Make the Dressing:
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, pepper, and lemon juice (if using) until well combined.

Assemble the Salad:
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately and enjoy your protein-packed salad!

Tips:
Feel free to add or substitute ingredients based on your preferences and dietary needs.
For extra protein, consider adding some edamame or black beans.
This salad can be prepared ahead of time, but it’s best to add the dressing just before serving to keep the greens fresh.
Enjoy your healthy and delicious protein-packed salad!