I like beetroot in salads at this time of year. Tonight we're having a warm beetroot, potato and mackerel salad with lots of parsley, capers and gherkins. I also often make a salad with beetroot and puy lentils
(you can reduce the oil in the dressing in this recipe if you want to lower the fat content).
Probably more summery, but a salad of broad beans, artichokes and preserved lemon with some gentle spices is lovely.
Cannellini beans work really well with tuna (fresh or tinned), tomatoes, parsley, a little onion and a lemony dressing. I could eat that every day in the summer!
Chickpeas get thrown into most things in our house. They're good mixed with squash roasted with garlic and chilli and a little cooked bulgur wheat (I know you said no carbs, but does that mean absolultely no carbs? For pulses to become complete proteins you need to combine them with wholegrains). Or in a lighter salad with watercress and grapefruit. You can make fat free houmous at home if you have a food processor too.