Meatless Main-Course Salad Recipes

You won't miss meat with these satisfying vegetarian lunch salads. They burst with fresh and roasted vegetables, hearty grains like bulgur and quinoa, and protein-rich beans and cheese.

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.

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.

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.

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.

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.

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.

This chunky Greek salad features chickpeas, which are rich in fiber and protein, as well as cucumber, tomatoes, olives, parsley, and feta cheese. Toss it with a lemon vinaigrette to add a splash of brightness. This lunch for four takes only 10 minutes to assemble.

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

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.

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.

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.

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.

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.

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.