Popular Conditions & Diets
Ingredients
19
Time
30m
Serves
3
Recipe by Megan Horsley
Ingredients
19
Time
30m
Serves
3
1 can
Canned Chickpeas
1/4 cup
Extra-Virgin Olive Oil
1/2 Tbsp
Extra-virgin Olive Oil
1 tsp
Paprika
1/2 tsp
Garlic Powder
1/2 tsp
Cumin
High Protein
30-Minute Meal
1/4 tsp
Sea Salt
1/8 tsp
Black Pepper
1 1/2 cup
Arugula
1 cup
Microgreens
1
Avocado
thinly sliced
6 Tbsp
Hemp Seed
1
Watermelon Radish
thinly sliced
1/8 cup
Balsamic Vinegar
2 Tbsp
Lemon Juice
1
Garlic Clove
minced
1/2 tsp
Maple Syrup
1/2 tsp
Dijon Mustard
1/2 cup
Quinoa
1
PREHEAT: oven to 375F. Line a baking sheet with parchment paper.
2
MIX: Your chickpeas, ½ tsp of olive oil, paprika, garlic powder, cumin, ¼ tsp salt and 1/8 tsp of black pepper together in a bowl. Spread out evenly on the baking sheet and roast for 25 minutes or until slightly crispy.
3
SHAKE: ¼ cup of olive oil, balsamic vinegar, lemon juice, minced garlic, maple syrup, Dijon mustard and salt and pepper to taste together in a jar or mix in a bowl.
4
ASSEMBLE: the salad by tossing the arugula together with the quinoa. Top with the avocado, hemp seeds, watermelon radish, roasted chickpeas and microgreens. Toss with dressing when ready to serve.
Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.
