Salad

Avocado Quinoa Power Salad

Preparation
1. In a small saucepan, bring the water and a pinch of salt to a boil. Add the quinoa,
cover, and simmer for 15 minutes, or until the water is absorbed. Transfer to a
medium bowl to cool to room temperature, then fluff the quinoa.

2. Refrigerate the quinoa for 20 minutes.

3. Add the spinach, cucumber, tomatoes, and avocado to the bowl of quinoa and
mix to combine.

4. Add the lemon juice, olive oil, salt, and pepper, and mix well.

5. Enjoy!

Ingredients
for 6 servings

SALAD

 2 cups water(480 mL)

 salt, to taste

 1 cup quinoa(170 g), rinsed

 2 cups fresh spinach(80 g), roughly chopped

 1 large cucumber, diced

 4 roma tomatoes, diced

 2 ripe avocados, pits removed and diced

 1 lemon, juiced

 4 tablespoons extra virgin olive oil

 pepper, to taste

Nutrition Info
Calories 296
Fat 18g
Carbs 29g
Fiber 7g
 Sugar 4g
Protein 6g

Tips

Very easy to turn into a meal prep! I used some of the tips and added red onions,
roasted chickpeas with turmeric and paprika And added spinach on top Can’t waittit!

Bacon Avocado Caesar Salad

Preparation
1. Slice the lettuce into about 1-inch (2 ½ cm) pieces, then transfer to a large salad
bowl.

2. Add the bacon, avocado, croutons, cheese, and dressing, mixing until evenly
combined.

3. Serve with additional parmesan on top.

4. Enjoy!
Ingredients
for 2 servings

 1 head romaine lettuce

 4 slices bacon, cooked and crumbled

 1 avocado, diced

 ½ cup crouton(15 g)

 ½ cup parmesan cheese(55 g), shaved, add extra for serving

 ¼ cup caesar dressing(60 g)

Nutrition Info
Calories 463
Fat 37g
Carbs 19g
Fiber 7g
Sugar 3g
Protein 14g
Tips
This salad is SO GOOD, but I made it with a different dressing. If you want a little twist that’s
just as good, if not better, google “Martha Stewart dip and crudites” and make the “dip” in that
recipe. It makes for an amazing dressing!
Chopped Mediterranean Salad
Preparation
1. Peel the cucumbers. Cut into discs, and then quarter the discs. Place in a large
salad bowl.

2. Cut tomatoes into quarters, lengthwise, and then rotate and cut into large
chunks. Add to the salad bowl.

3. Cut the red onion in half, removing the skin, stem, and bottom. Thinly slice and
add to the bowl.

4. Add the feta cheese, olive oil, red wine vinegar, salt, pepper, lemon juice, and
olives to the salad bowl and toss gently.

5. Enjoy!

Ingredients
for 4 servings

 2 cucumbers

 4 tomatoes

 1 red onion

 ½ cup feta cheese(75 g)

 2 tablespoons olive oil

 2 tablespoons red wine vinegar

 salt, to taste

 black pepper, to taste

 1 tablespoon lemon juice

 1 cup kalamata olive(200 g)

Nutrition Info
Calories 288
Fat 20g
Carbs 20g
Fiber 4g
Sugar 10g
 Protein 9g

Tips
I added pasta also but after boiling and draining the noodles I added 2
tablespoons of olive oil, 3 tablespoons of Red wine vinegar, and 1
tablespoon of lemon juice to add the salad flavor to the noodles. Stir and let
cool in fridge before adding to veggie salad. Delish!

Avocado Chickpea Salad with Chili Lime Dressing

Preparation
1. For the dressing, combine dressing ingredients in a small bowl. Whisk together
until mixed thoroughly.

2. In a large bowl, combine chickpeas, cucumber, tomatoes, onion, avocado,

carrots, and dressing. Toss together until evenly combined.

3. Serve and garnish.

 4. Enjoy!

Ingredients
for 4 servings

DRESSING

 2 tablespoons olive oil

 ¼ cup lime juice(60 mL)

 2 teaspoons cumin

 2 teaspoons chili powder

 1 teaspoon salt

 1 teaspoon pepper

 ¼ cup fresh cilantro(10 g), chopped

SALAD

 2 cans chickpeas, drained, rinsed

 1 cucumber, chopped, quartered

 20 cherry tomatoes, halved

 1 onion, chopped

 1 avocado, diced

 ⅓ cup carrot(35 g), shredded

Nutrition Info
Calories 503
Fat 18g
Carbs 70g
Fiber 21g
Sugar 16g
Protein 20g
Tips
It was a but spicy so maybe add some sugar or just adjust the amount of chilli powder.

Cucumber, Tomato, And Avocado Salad

Preparation
1. Slice then dice cucumber.
 2. Slice then dice tomatoes.

3. Slice avocado and carefully remove stone. Scoop out inside and dice.

4. Peel onion and remove tops. Then slice.

5. Chop cilantro and place in a large salad bowl with previous ingredients.

6. Toss with olive oil, lemon juice, salt and pepper. Serve in a bowl.

7. Enjoy!

Ingredients
for 2 servings

 1 english cucumber, diced

 4 roma tomatoes, diced

 3 ripe avocados, diced

 ½ red onion, diced

 ¼ cup fresh cilantro(10 g), chopped

 1 lemon, juiced

 salt, to taste

 pepper, to taste

 2 tablespoons extra virgin olive oil

Nutrition Info
Calories 605
Fat 48g
Carbs 46g
Fiber 21g
Sugar 14g
Protein 9g

Tips
I added roasted garlic with chilli flakes to give a bit of a “kick”. I also added shredded
iceberg lettuce and grilled pita bread which gives a nice crunch! AMAZING RECIPE! 😍

Southwestern Salad With Avocado Dressing

Preparation
1. Add all dressing ingredients to a blender, blend until smooth.
 2. In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion,
and tomatoes.

3. Top with prepared dressing; toss to coat.

4. Enjoy!

Ingredients
for 5 servings

DRESSING

 1 avocado, halved

 1 clove garlic

 ½ teaspoon salt

 ½ teaspoon pepper

 ¼ cup olive oil(60 mL)

 1 tablespoon fresh cilantro

 1 lime, juiced

SALAD

 1 head lettuce, chopped

 1 cup bell pepper(100 g), chopped

 ¼ cup fresh cilantro(10 g)

 15 oz black beans(425 g), 1 can

 ½ cup red onion(75 g), chopped

 15 oz corn(425 g), 1 can

 ¼ cup scallion(35 g)

 ¾ cup tomato(150 g), chopped

Nutrition Info
Calories 342
Fat 17g
Carbs 44g
Fiber 12g
Sugar 8g
Protein 10g

Shredded Teriyaki Chicken Salad

Preparation
1. Make the teriyaki sauce: In a liquid measuring cup or medium bowl, combine the
brown sugar, soy sauce, lemon juice, sesame seeds, ginger, and garlic. Whisk to
combine and dissolve the sugar.

2. Butterfly the chicken breasts, then place in a high-walled baking dish. Pour the
teriyaki sauce over the chicken, reserving ½ cup (120 ml) of the sauce. Cover the
dish with plastic wrap and marinate the chicken in the refrigerator for 20 minutes.

3. Preheat the oven to 375˚F (190˚C). Line a baking sheet with foil.

4. Make the dressing: While whisking, slowly drizzle the olive oil into the reserved
teriyaki sauce.

5. Transfer the marinated chicken breasts to the prepared baking sheet. Bake for
25-30 minutes, or until the internal temperature reaches 160˚F (70˚C). Let cool
for 10 minutes.

6. In a medium bowl, use 2 forks to shred the chicken. Pour ¼ cup (60 ml) dressing
over the chicken and toss to coat.
 7. Prepare the salad: Add the lettuce to a large bowl. Top with the mango, bell
peppers, green beans, avocado, and shredded chicken. Add the remaining
dressing and toss well.

8. Divide between serving bowls and top with the scallions.

9. Enjoy!

Ingredients
for 4 servings

TERIYAKI SAUCE

 ⅔ cup brown sugar(85 g)

 1 cup soy sauce(240 mL)

 ¼ cup lemon juice(60 mL)

 1 tablespoon sesame seeds

 1 teaspoon fresh ginger, grated

 1 tablespoon garlic, grated

SALAD

 1 ½ lb boneless, skinless chicken breast(685 g)

 ½ cup olive oil(120 mL)

 1 head green leaf lettuce, roughly chopped

 1 mango, pitted and cubed

 1 red bell pepper, seeded and thinly sliced

 1 orange bell pepper, seeded and thinly sliced

 10 green beans, thinly sliced on the bias

 1 avocado, sliced

 1 scallion, greens only, finely chopped

Nutrition Info
Calories 754
Fat 38g
Carbs 63g
Fiber 7g
Sugar 50g
Protein 43g
Tips
I recommend cooking the chicken while it’s still sitting in the teriyaki sauce. Then, once it’s really
i take it out of the oven and shred it in the pan of juice. It makes for really flavorful chicken-
instead of it being very white and dry.

Low-Carb Avocado Chicken Salad

Preparation
1. In a blender or food processor, combine the yogurt, lime juice, pepper, and chili
powder and pulse to combine. Add ½ of the avocado and blend until creamy.

2. In a medium bowl, combine the chicken, yogurt sauce, celery, the remaining ½
avocado, onion, and salt. Mix until well combined.

3. Serve on low-carb bread and garnish with cilantro, or as desired.

4. Enjoy!

Ingredients
for 4 servings

 ⅔ cup greek yogurt(190 g), plain

 1 tablespoon lime juice

 pepper, to taste
  ⅛ teaspoon chili powder

 1 avocado, cubed, divided

 2 chicken breasts, cooked and shredded

 1 stalk celery, diced

 2 tablespoons red onion, diced

 kosher salt, to taste

 bread, low-carb, for serving, optional

 fresh cilantro leaf, for garnish

Nutrition Info
Calories 250
Fat 8g
Carbs 13g
Fiber 3g
Sugar 8g
Protein 29g
Tips
This recipe is unreal. I don’t recommend shying away from any of the ingredients. If anything,
more! I added more red onion, celery, water chestnuts, cilantro, golden raisins and some
cashews. I ended up having to add some fat free sour cream to increase the sauce element but
I can’t wait to make it again.

Honey-Lime Chicken And Avocado Salad

Preparation
1. In a medium bowl, combine all the ingredients for the chicken marinade.

2. Toss in the chicken thighs and marinate for at least one hour.

3. In a cast-iron skillet, cook chicken on high heat until there is a nice sear on the
surface of the chicken, and the inside is no longer pink. Roughly four minutes
each side. Set chicken aside.

4. Place chopped lettuce, tomatoes, red onion, and avocados in a large salad bowl.

5. Slice cooked chicken thighs and add to the salad bowl.

6. In a small bowl, combine all the ingredients for the dressing. Mix well.

7. Toss the salad with the dressing and serve immediately.

8. Enjoy!

Ingredients
for 2 servings

 4 boneless chicken thighs

 1 head romaine lettuce, chopped

 ½ cup cherry tomato(100 g), halved

 ½ red onion, thinly sliced

 2 avocados, chopped

CHICKEN MARINADE

 1 tablespoon olive oil
  1 teaspoon salt

 2 cloves garlic, minced

 1 jalapeño pepper, minced

 ½ teaspoon chili powder

 1 tablespoon honey

 4 tablespoons lime juice

DRESSING

 4 tablespoons olive oil

 2 tablespoons honey

 1 teaspoon salt

 ½ teaspoon pepper

 4 tablespoons lime juice

Nutrition Info
Calories 966
Fat 67g
Carbs 62g
Fiber 15g
Sugar 39g
Protein 39g

Creamy Garlic Parmesan Crispy Chicken Salad

Preparation
1. Preheat the oven to 425˚F (220˚C).

2. In a medium bowl, combine the panko bread crumbs, Parmesan cheese, salt,
pepper, paprika, and garlic powder. Mix together with a fork.

3. Season the chicken breasts on both sides with pepper and salt to taste.

4. Add the flour and eggs to 2 separate medium bowls. Dip the chicken breasts in
the flour and shake off the excess. Then, dip in the eggs. Finally, dip in the bread
crumb mixture. Make sure the chicken is well-coated.

5. Place the chicken breasts on a baking sheet and drizzle with the olive oil.

6. Bake for 25 minutes, or until deep golden brown and a meat thermometer
inserted in the thick part of a breast registers at least 165˚F (75˚C).

7. While the chicken is cooking, make the dressing: In a liquid measuring cup or
small bowl, combine the sour cream, buttermilk, Parmesan, garlic, lemon juice,
apple cider vinegar, olive oil, salt, and pepper. Stir to combine. If you prefer a
thinner dressing, add a few more splashes of buttermilk.
 8. To assemble the salad, add the mixed greens, cherry tomatoes, and red onion to
a large bowl. Drizzle about ½ the dressing over the salad and toss to combine.

9. Slice the chicken, then serve on top of the salad and drizzle with more dressing.

10. Enjoy!

Ingredients
for 4 servings

CHICKEN

 1 ½ cups panko breadcrumbs(75 g)

 ¼ cup parmesan cheese(30 g), grated

 1 teaspoon salt, plus more for taste

 1 teaspoon pepper, plus more for taste

 1 teaspoon paprika

 1 teaspoon garlic powder

 2 chicken breasts

 1 cup all purpose flour(125 g)

 3 large eggs, beaten

 2 tablespoons olive oil

DRESSING

 ⅔ cup sour cream(155 g)

 ⅓ cup buttermilk(80 mL)

 ¼ cup parmesan cheese(30 g), grated

 1 tablespoon garlic, minced

 1 tablespoon lemon juice

 1 tablespoon apple cider vinegar

  1 tablespoon olive oil

 salt, to taste

 freshly ground black pepper, to taste

SALAD

 16 oz mixed greens(455 g)

 2 cups mixed cherry tomato(400 g), halved

 ½ red onion, thinly sliced

Nutrition Info
Calories 709
Fat 30g
Carbs 63g
Fiber 5g
Sugar 11g
Protein 45g

Tip

My first attempt to cook chicken and first time to cook something of this caliber and with
my daughter!! Our family thoroughly enjoyed i

Banana Berry Fruit Salad

Ingredients
for 4 servings

 3 bananas, sliced

 12 oz fresh strawberry (340 g), quartered

 12 oz fresh raspberry(340 g)

DRESSING

 3 tablespoons lime juice

 1 tablespoon maple syrup
Nutrition Info
Calories 190
Fat 1g
Carbs 47g
Fiber 10g
Sugar 24g
Protein 2g

Homemade Honey Mustard Chicken Salad

Preparation
1. In a small bowl, add mustard, honey, olive oil, lemon juice, salt, pepper, and
garlic powder. Stir until combined.

2. In a large bowl, add lettuce, onion, tomatoes, avocado, and chicken.

3. Drizzle with honey mustard dressing and toss until evenly coated.

4. Serve with hard-boiled egg.

5. Enjoy!
Ingredients
for 1 serving

DRESSING

 1 tablespoon mustard

 1 tablespoon honey

 ½ tablespoon olive oil

 1 squeeze lemon juice

 ¼ teaspoon salt

 ¼ teaspoon pepper

 ¼ teaspoon garlic powder

SALAD

 2 cups romaine lettuce(140 g), chopped

 ¼ cup red onion(35 g), sliced

 ¼ cup cherry tomato(50 g), halved

 ¼ cup avocado(35 g), diced

 1 rotisserie chicken breast, sliced

 1 egg, hard boiled and sliced

Nutrition Info
Calories 925
Fat 44g
Carbs 41g
Fiber 7g
Sugar 28g
Protein 93g

Hawaiian Mac Salad

Preparation
1. Drain the macaroni and transfer to a large bowl. While the pasta is still hot, mix in
the apple cider vinegar and set aside to cool for 10 minutes.

2. In a small bowl, mix together 1 teaspoon of salt, ½ cup (120 ml) of milk, the
sugar, and ½ cup (120 G) of mayonnaise.

3. Toss the mayonnaise mixture with the slightly warm macaroni until well coated.
Refrigerate for 1 hour, or up to 4 hours, until fully cooled.

4. To the cooled macaroni, add the remaining ½ cup (120 G) of mayonnaise, the
onion, and carrots. If the pasta appears a bit dry, add up to ¼ cup (60 ml) more
milk. Season with the remaining ½ teaspoon of salt and the pepper.

5. Garnish with the scallions before serving.

6. Enjoy!

Ingredients
for 4 servings
  ½ lb elbow macaroni(225 g), cooked according to package instructions until past al dente

 3 tablespoons apple cider vinegar

 1 ½ teaspoons kosher salt, divided

 ½ cup whole milk(120 mL), plus more as needed

 3 tablespoons sugar

 1 cup mayonnaise(240 g), divided

 ¼ cup white onion(35 g), grated

 1 cup carrot(110 g), grated

 ½ teaspoon freshly ground black pepper, plus more to taste

 2 scallions, thinly sliced, for garnish

Nutrition Info
Calories 671
Fat 45g
Carbs 55g
Fiber 3g
Sugar 12g
Protein 9g

Pesto Chickpea Snack Salad

Preparation
1. Combine all ingredients in a small bowl.

2. Mix thoroughly. Serve.

3. Enjoy!

Ingredients
for 1 serving

 ⅓ cup chickpeas(65 g)

 ⅓ cup cherry tomato(65 g), halved

 1 tablespoon feta cheese

 1 teaspoon pesto
Nutrition Info
Calories 144
Fat 7g
Carbs 12g
Fiber 3g
Sugar 4g
Protein 7g
Asian Chicken Chopped Salad
Preparation
1. In a large bowl, combine marinade ingredients.

2. Add chicken into the bowl, coat the chicken, and marinate for 30 minutes in the
fridge.

3. Fully cook chicken.

4. Cut into cubes.

5. In a mason jar, combine ingredients for the dressing. Shake and set aside.
 6. Prep the salad. Add all of the salad ingredients into a large bowl and add the
cubed chicken and dressing. Toss.

7. Enjoy!

Ingredients
for 6 servings

 2 chicken breasts

MARINADE

 2 tablespoons soy sauce

 1 teaspoon sesame oil

 ½ teaspoon pepper

 ½ teaspoon red pepper flakes

 1 garlic clove, sliced

 1 tablespoon ginger, chopped

DRESSING

 ¼ cup rice vinegar(60 mL)

 1 tablespoon sesame oil

 1 tablespoon soy sauce

 1 tablespoon sugar

 1 garlic clove, grated

 1 teaspoon ginger, grated

SALAD

 2 romaine lettuces, chopped

 1 cup red cabbage(100 g)

 ½ cup carrots(55 g), grated
  ¼ cup green onion(25 g), chopped

 ¼ cup cilantro(10 g), chopped

 ¼ cup almond slice(25 g)

 ¼ cup fried wonton chip(20 g)

Nutrition Info
Calories 215
Fat 7g
Carbs 18g
Fiber 3g
Sugar 8g
Protein 19g

Thai Quinoa Salad

Preparation
1. In a small saucepan, bring water and vegetable stock to a boil, then add quinoa.
Cover and simmer for 12-15 minutes.

2. In a bowl, combine quinoa, carrots, red pepper, cucumber, purple cabbage, and
edamame.

3. In a small bowl, mix water, sesame oil, soy sauce, ginger, olive oil, honey, and
peanut butter. Drizzle dressing over the quinoa.
 4. Top with green onions and crushed peanuts.

5. Enjoy!

Ingredients
for 2 servings

SALAD

 1 cup water(235 mL)

 1 cup vegetable stock(235 mL)

 1 cup quinoa(170 g)

 2 carrots, shredded

 1 red bell pepper, diced

 1 cucumber, quartered

 1 cup red cabbage(100 g), shredded

 ½ small red onion, diced

 ½ cup edamame(75 g)

 green onion, to serve

 ½ cup crushed peanut(60 g), to serve

DRESSING

 ½ cup water(120 mL)

 1 teaspoon sesame oil

 1 tablespoon soy sauce

 1 tablespoon ginger, grated

 2 teaspoons olive oil

 1 tablespoon honey

 ¼ cup peanut butter(60 g)
Nutrition Info
Calories 1451
Fat 86g
Carbs 136g
Fiber 19g
Sugar 37g
Protein 40g

Charred Summer Vegetable Salad

Preparation
1. Char the vegetables: Arrange an oven rack in the top third of the oven. Turn the
oven to high broil.

2. On a rimmed baking sheet, arrange the zucchini, bell pepper, red onion, and
corn. Drizzle with the olive oil and season with the salt and pepper.
 3. Broil the vegetables for 8–10 minutes, until softened and nicely charred in spots.
Remove from the oven and let vegetables cool enough to handle, about 20
minutes.

4. While the vegetables cool, make the dressing: In a blender or food processor,
combine the olive oil, lemon juice, basil, honey, pepper, salt, and garlic and blend
until fully combined and bright green in color. Transfer to a bowl or jar, cover with
plastic wrap, and refrigerate until ready to use. The dressing will keep in the
refrigerator for up to 3 days.

5. Once the vegetables have cooled, cut the corn kernels from the cobs and cut the
onion quarters into small pieces. Add to a large bowl with the remaining charred
vegetables and the baby arugula, cherry tomatoes, and goat cheese. Drizzle with
several spoonfuls of the dressing and toss well.

6. Serve the salad with the remaining dressing alongside.

7. Enjoy!

Ingredients
for 4 servings

CHARRED VEGETABLE SALAD

 2 zucchinis, halved lengthwise and cut into 1-inch (2 cm) half moons

 1 yellow bell pepper, seeded and cut into 1-inch (2 cm) pieces

 1 red onion, quartered, root left intact

 2 ears corn, husked

 ¼ cup olive oil(60 mL)

 1 teaspoon kosher salt

 ½ teaspoon freshly ground black pepper

 3 cups baby arugula(120 g)

 1 cup cherry tomato(200 g), halved

 ½ cup crumbled goat cheese(55 g)

LEMON BASIL DRESSING

  ½ cup extra virgin olive oil(120 mL)

 ¼ cup fresh lemon juice(60 mL)

 ½ cup fresh basil leaves(20 g)

 1 tablespoon honey

 ¼ teaspoon ground black pepper

 ½ teaspoon kosher salt

 1 small clove garlic, peeled

Nutrition Info
Calories 612
Fat 50g
Carbs 35g
Fiber 5g
Sugar 16g
Protein 12g

Tortilla Bowl Southwestern Salad

Preparation
1. Preheat the oven to 350°F (180°C).

2. Pour the vegetable oil (1 teaspoon per bowl) into medium (1.2 quart) oven-proof
bowls and rub around to coat the surface. Press each tortilla into a greased bowl.

3. Bake for about 10 minutes, until golden brown. Let the tortilla bowls cool.

4. Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and
chop into smaller pieces. Rinse, drain, and place in a large salad bowl.

5. Dice the tomatoes and add them to the bowl with the romaine.

6. Dice the onion and add it to the salad.

7. Cut the avocados in half, remove the pits, and dice. Add to the salad.

8. Add the corn and black beans.

 9. In a small bowl or liquid measuring cup, combine the olive oil, lime juice, garlic,
cumin, red pepper flakes, cilantro, salt, and pepper. Mix well.

10. Pour the dressing over the salad and toss well.

11. Fill each tortilla bowl with the salad.

12. Enjoy!

Ingredients
for 4 servings

 4 teaspoons vegetable oil

 4 large flour tortillas

 2 romaine lettuce hearts

 2 tomatoes

 ½ red onion

 2 avocados

 1 cup corn(175 g), canned, rinsed and drained

 1 cup black beans(170 g), canned, rinsed and drained

 ¼ cup olive oil(60 mL)

 ¼ cup lime juice(60 mL)

 1 clove garlic, minced

 ⅛ teaspoon cumin

 ½ teaspoon red pepper flakes

 3 tablespoons fresh cilantro, chopped

 ½ teaspoon salt

 ½ teaspoon pepper

Nutrition Info
Calories 530
Fat 32g
Carbs 54g
Fiber 13g
Sugar 6g
Protein 10g

Roasted Cauliflower Salad

Preparation
1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. In a large bowl, combine the cauliflower, carrots, cumin, paprika, salt, pepper and
olive oil. Toss until well-coated.

3. Spread the vegetables on the baking sheet in a single layer and roast for 20-25
minutes, until the carrots are tender.
 4. Make the dressing: In a medium bowl, whisk together the tahini, garlic, lemon
juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is
emulsified. Season with salt and pepper.

5. In a large bowl, mix together the onion and parsley. Add the roasted cauliflower
and carrots, and toss well.

6. Drizzle the salad with the dressing, then serve.

7. Enjoy!

Ingredients
for 4 servings

 1 medium head cauliflower, cut into florets

 3 large carrots, cut into 1 inch (2.5 cm) pieces

 1 tablespoon ground cumin

 2 teaspoons paprika

 kosher salt, to taste

 black pepper, to taste

 2 tablespoons olive oil

 ¼ medium red onion, thinly sliced

 1 cup fresh italian parsley(35 g), roughly chopped

DRESSING

 ¼ cup tahini(60 mL)

 1 clove garlic, grated

 2 tablespoons lemon juice

 ¼ cup water(60 mL)

 ¼ cup olive oil(60 mL)

 kosher salt, to taste

  pepper, to taste

Nutrition Info
Calories 305
Fat 25g
Carbs 17g
Fiber 6g
Sugar 5g
Protein 6g

Easy Vegan Pasta Salad

Preparation
1. In a large mixing bowl, combine pasta, chickpeas, grape tomatoes, broccoli,
carrots, red onion, and parsley.

2. In a small liquid measuring cup, combine olive oil, red wine vinegar, garlic,
oregano, salt, and pepper, and whisk to combine.

3. Pour dressing over pasta salad and stir until evenly distributed.

4. Transfer pasta salad into 4 containers and refrigerate for up to 5 days.

5. Enjoy!

Ingredients
for 4 servings

 8 oz dried pasta(225 g), cooked

 15 oz chickpeas(425 g), 1 can, drained and rinsed

 1 cup broccoli floret(150 g), steamed

 ½ cup carrot(60 g), shredded

 ½ cup red onion(75 g), sliced

 ¼ cup fresh parsley(10 g)

 ¼ cup olive oil(60 mL)

 ¼ cup red wine vinegar(60 mL)

 1 clove garlic, minced

 1 teaspoon dried oregano

 salt, to taste

 pepper, to taste

 1 ½ cups cherry tomatoes(300 g)
Nutrition Info
Calories 545
Fat 17g
Carbs 80g
Fiber 13g
Sugar 10g
Protein 18g