Nobody will accuse you of eating "rabbit food" when you sit down to one of these bright and hearty vegetarian main-course salads! They burst with fresh and roasted vegetables, as well as hearty grains like bulgur and quinoa, and protein-rich beans and cheese. You'll look forward to eating these green, grain, and pasta salads for lunch or dinner any day of the week.

This healthy taco salad begins with a bed of romaine lettuce and baked tortilla chips. Heat pinto beans, frozen corn, and salsa in the microwave to make the warm topping.

Combine chewy Israeli couscous with sauteed mushrooms, scallions, and corn to make this one-bowl vegan dinner. The addition of black beans and avocado make it a hearty meal.

Add grilled eggplant to the classic caprese salad of fresh mozzarella, tomatoes, and basil for a summer vegetable extravaganza. Enjoy it as a starter or a side, or serve it with crusty Italian bread as a vegetarian main dish.

Cannellini beans and cubes of provolone cheese elevate this refreshing summer salad to main-dish status. Prepare it at least two hours in advance to allow the bread to soak up the dressing.

Roasted red peppers, fresh orange peppers, toasted almonds, and chickpeas give this salad color and substance. The tangy vinaigrette is made from white-wine vinegar, grainy mustard, and olive oil.

Peanut butter, soy sauce, rice vinegar, and red-pepper flakes create a delectable Asian-style dressing for this whole-wheat pasta and broccoli salad. Pack it for lunch and enjoy it chilled, or serve it warm for dinner.

Nutty, protein-rich quinoa mingles with yellow bell pepper, garlic, scallions, and zucchini in this satisfying main-dish salad. After cooking, stir in toasted almonds and celery to add crunch.

Green lentils (also known as French lentils) have a nutty flavor and hold their shape when cooked, making them a great choice for salads. Mix in sauteed shallots, carrot, celery, and red bell pepper, as well as fresh spinach and goat cheese to make this hearty salad.

Toss warm roasted zucchini, carrots, and onions in a light vinaigrette with Boston lettuce and goat cheese. This salad is endlessly flexible: Add bell peppers, tomatoes, cauliflower, or any other vegetables you have on hand.

Reminiscent of tabbouleh, this hearty salad combines bulgur wheat with grape tomatoes, parsley, and tangy goat cheese. Excellent at room temperature, this one-serving recipe is a great choice for a take-along lunch.

Toss soba noodles, blanched green beans, and silken tofu in a dressing of lime juice, soy sauce, and sesame oil to make this cool Asian salad. This 15-minute dish is perfect as a light dinner or an office lunch.

Lima beans and chickpeas add a buttery dimension to this creative salad. The beans are tossed with zucchini, red onion, basil, and chunks of Parmesan cheese in a slightly spicy, lemony vinaigrette.

Protein-rich quinoa and broiled shiitake mushrooms bring their hearty, chewy texture to this warm salad. A simple vinaigrette and a generous sprinkling of feta cheese add punch.

Arugula, red onion, goat cheese, and a Dijon vinaigrette give this pasta and cannellini bean salad lively flavor. You can make the salad a day in advance, and add the dressing just before serving.

Chopped celery and Granny Smith apple add a refreshing crunch to this egg white salad, while avocado lends a creamy touch. Serve this salad in butter lettuce leaves or on toasted whole-grain bread.

One of our favorite summer meals, this classic Greek salad combines grape tomatoes, cucumber, bell peppers, Kalamata olives, and feta cheese in a light lemon-olive oil dressing. If you like your salad a little more substantial, add chickpeas or white beans.

Raw broccoli, orange segments, and celery give this salad color and crunch. Plain yogurt, red-wine vinegar, and fresh rosemary make the tangy dressing.

This salad stands up well to being prepared in advance and going in the lunchbox to work or school. Chickpeas, cherry tomatoes, and feta cheese marinate in an oregano and lemon vinaigrette until you're ready for lunch.

Equally appropriate for brunch, lunch, or dinner, this wilted spinach salad is fortified with roast potatoes to transform a simple fried egg into a meal.

This whole-grain extravaganza unites red and white quinoa, farro, and pearl and purple barley with feta cheese, roasted onions, parsley, and sweet Fuji apple. You can cook the grains a day ahead and refrigerate them until you're ready to assemble the salad.

No need to choose between pasta salad and greens when you can have both! Sun-dried tomatoes, artichoke hearts, feta cheese, and cannellini beans make this salad a satisfying meal.

Japanese buckwheat noodles take a trip to the Mediterranean when you add parsley, cucumber, lemon juice, and crumbled feta. This chilled pasta salad makes a great addition to the picnic basket.

Dress cooked brown lentils, cucumber, parsley, and red onion with an easy red-wine vinegar dressing and top with chopped hard-cooked eggs. Serve this vegetarian main dish over a bed of greens for a satisfying lunch or dinner.

With a sturdy backbone of bulgur wheat and lentils, this is a stick-to-your ribs vegetarian salad. Grape tomatoes, scallions, and feta cheese add bright notes.

Navel oranges add bursts of sweetness to this salad of green beans, red onion, feta, and white beans. Save time by making the vinaigrette in the same bowl you use to toss the salad.

With a rainbow of fresh corn, red bell pepper, cucumber, tomatoes, and avocado, this quinoa salad is a treat for the eyes as well as the palate. Season the salad with cumin, chili powder, and lime juice, and top with toasted pumpkin seeds.

Olives, red onion, mint, and cilantro (known as fresh coriander in Europe) punch up this roasted eggplant salad. If you can't find the walnut vinegar called for in this recipe, you can use sherry vinegar instead.

Fresh, raw zucchini and green beans add color and crunch to this easy bean salad, seasoned with fresh basil, crumbled Parmesan cheese, and lemon juice and zest.

Nutty, chewy bulgur wheat provides a hearty base for this salad, while lemon juice, cucumber, parsley, and feta add fresh notes. Dial up the protein by adding a drained can of chickpeas if you like.

Radishes, toasted walnuts, and green beans fill out this light and lovely salad. If you have fresh herbs on hand, add them to the tangy buttermilk-sour cream dressing.

Asia meets the Mediterranean in this fun and fresh pasta salad combining snow peas and cilantro with feta cheese and yellow bell pepper. Enjoy as a light dinner, or as part of a picnic lunch.

The broccoli and tomatoes in this one-dish meal are roasted with garlic until tender and caramelized. Toss with white beans and baby spinach, and a tangy dressing of Dijon mustard, red wine vinegar, and lemon juice.

Chewy, nutty-tasting bulgur wheat forms the foundation of this satisfying main-dish salad. Crisp pan-fried chickepeas, roasted red bell peppers, and baby spinach leaves complete the meal.

This meatless main-dish salad gets Middle Eastern allure from toasty cumin and lemon zest. The combination of chickpeas and whole-wheat couscous provides complete protein.

Creamy white beans stand in for the tuna in this vegetarian version of the classic French salad. Lemon zest, Nicoise olives, and capers give it bold Mediterranean flavor.