You are going to love having a healthy meal ready to grab and go when you need it! Not only is it gluten-free, but it’s also loaded it with nutrient-rich broccoli and kale, plus a handful of antioxidant-rich dried cranberries for sweetness and crumbled feta for a touch of saltiness.

Dressed with our signature Greek dressing that is tangy, thick and protein-packed thanks to our No Yolking™ – 100 % Egg White Protein Powder, this salad will to keep you fueled and satisfied when hunger strikes.

Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 30 minutes
Makes: 4 to 6 serving


4 cups (1 L) shredded kale
2 tbsp (30 mL) olive oil
1/4 tsp (1 mL) sea salt
4 cups (1 L) small broccoli florets
2 cups (500 mL) cooked and cooled quinoa
1 can (540 mL) no-salt added chickpeas, drained and rinsed
1/2 red onion, finely chopped
1/2 cup (125 mL) chopped unsalted nuts, such as almonds, walnuts or cashews (optional)
1/4 cup (60 mL) dried cranberries or 1 cup grapes, halved
3/4 cup (175 mL) Greek Salad Dressing
1/2 cup (125 mL) crumbled goat or sheep’s feta


  1. Drizzle olive oil over kale and sprinkle with salt. Massage for 3 to 5 minutes or until well coated. Arrange in a large shallow bowl. Set aside.
  2. Toss broccoli with quinoa, chickpeas, onion, nuts, cranberries and *dressing until evenly coated. Spoon over kale and sprinkle with feta.

*Tip: When making this ahead of time, dress the broccoli mixture with half the dressing and save the remaining to drizzle over top just before serving. This allows the salad to stay moist and marinate in flavour without getting soggy.


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