Two Scoop Salad Recipe

Prepare greens and vegetables

In a large bowl, combine 4 cups mixed salad greens, 1 cup shredded red cabbage, and 1/2 cup shredded carrots. Toss gently to mix evenly.

Prepare chickpeas

If using canned chickpeas, drain and rinse 1/2 cup. Optionally warm them in a small skillet with a pinch of salt and 1/2 tsp olive oil for 3–4 minutes to improve texture. Set aside to cool slightly.

Prepare chicken or tofu

If using cooked roasted chicken, dice or shred 1/2 cup. If using tofu, press and pan-sear 1/2 cup firm tofu cubes in 1 tsp oil until golden (3–5 minutes per side). Let rest briefly, then add to the salad bowl as the second scoop.

Add 1/2 cup halved cherry tomatoes, 1/2 cup seeded diced cucumber, 1/4 cup sliced radish, and 2 Tbsp thinly sliced green onion to the bowl with the greens and shredded vegetables. Toss gently to distribute.

Sprinkle 2 Tbsp toasted pumpkin seeds and 2 Tbsp crumbled feta or goat cheese over the salad. These finishings provide crunch and creamy contrast to the two scoops of protein.

Make dressing

In a small jar or bowl, combine 2 Tbsp extra-virgin olive oil, 1 Tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1/2 tsp minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified and smooth.

Dress and serve

Pour about half the dressing over the salad and gently toss to coat. Taste and add more dressing if needed (reserve remaining dressing for later). Divide onto plates or bowls. Top each serving with the two distinct 'scoops' visible (chickpeas and chicken/tofu) for presentation. Serve immediately.