Plant-based high protein salad
Serves 1
Directions
- 1Whisk together extra virgin olive oil, vinegar, the juice of one large orange, Dijon mustard, a drizzle of maple syrup, smoked paprika, a pinch of cayenne, a little bit of salt, black pepper, and garlic powder to make the dressing.
- 2Add about three cups of cooked quinoa, chickpeas, a fourth of a cup of hemp seeds, cucumber, celery, red onion, olives, and jalapeños to the dressing.
- 3Add a little dried dill, and lots of black pepper and salt to taste.
- 4Add the salad to jars and top with some greens like arugula.
- 5Let the salad sit overnight.
Ingredients
- 0.25 cup extra virgin olive oil
- 3 tbsp vinegar
- 1 large orange, juiced
- 2 small mandarins, juiced
- 1 tsp Dijon mustard
- drizzle maple syrup
- 0.5 tsp smoked paprika
- 1 pinch cayenne
- little bit salt
- little bit black pepper
- little bit garlic powder
- 3 cups cooked quinoa
- 0.25 cup hemp seeds
- 1 cup cooked chickpeas
- cucumber
- red onion
- olives
- celery
- jalapeños
- little dried dill
- little bit arugula
Equipment
jars
Tips
- You can use red wine vinegar, apple cider vinegar, or rice vinegar.
- You can substitute honey or date syrup for maple syrup.
- You can roast chickpeas in the oven with seasonings.
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