10 Gluten-Free Salad Vegetarian

Bean Salad:

Combine cooked quinoa with black beans, diced bell peppers, corn kernels, cherry tomatoes, diced avocado, and chopped cilantro.

Chickpeas:

Toss together chopped lettuce, cucumbers, cherry tomatoes, red onions, Kalamata olives, crumbled feta cheese, and cooked chickpeas.

Caprese Salad:

Drizzle with olive oil and balsamic glaze, and sprinkle with salt and pepper for a simple and classic salad.

Lentil Salad:

Mix cooked lentils with diced cucumbers, cherry tomatoes, red onions, Kalamata olives, crumbled feta cheese, and fresh parsley.

Spinach Salad:

Combine cooked chickpeas with baby spinach leaves, sliced cucumber, diced red bell pepper, sliced red onion, and crumbled goat cheese.

Bean Salad:

Mix diced avocado with black beans, corn kernels, diced red onion, chopped cilantro, and cherry tomatoes. Dress with lime juice, olive oil, cumin, salt.

Quinoa Salad:

Toss cooked quinoa with shredded carrots, sliced bell peppers, shredded red cabbage, chopped scallions, chopped peanuts, and fresh cilantro.

Egg Salad:

Combine cooked chickpeas with hard-boiled eggs, diced cucumber, cherry tomatoes, red onion, and chopped parsley.

Caesar Salad:

Massage kale leaves with olive oil and lemon juice to soften, then toss with gluten-free croutons, shaved Parmesan cheese, and homemad.

Quinoa Salad:

Mix cooked quinoa with black beans, diced bell peppers, corn kernels, cherry tomatoes, diced avocado, and chopped cilantro.

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