Mango Chickpea Salad

You’ll think you’re in Florida or somewhere tropical after you take your first bite! This salad combines mango, lime juice, cilantro, and vegetables for a tropical and healthy meal! I’ve added buckwheat as my grain and it’s full of fiber and protein. Just what you need to have a productive day or evening.

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Mango Chickpea Salad

Servings: 5 servings

Ingredients:

  • 1 mango, diced
  • 1 can of chickpeas, drained and rinsed
  • 1 cup of sweet peppers, chopped
  • 1 cup of edamame
  • 1 avocado, diced
  • 2 Tbsp chopped cilantro
  • Mixed greens
  • 1 cup of buckwheat, cooked
  • 2 Tbsp honey
  • 1/4 cup olive oil
  • 1/4 cup lime juice

Directions:

  1. Chop all your vegetables and mango and place in a bowl
  2. Cook the buckwheat according to package instructions
  3. To make the dressing: Mix cilantro, honey, olive oil, lime juice, salt, pepper, and garlic powder
  4. Start with your greens, then add buckwheat, veggies, and toss with the cilantro dressing

Summer Corn Salad

I will always think about my time spent in Florida on vacation when I eat this salad. We had this for dinner one night and I was obsessed with all the flavors! This recipe is light, a great side dish, or can be eaten as a meal with some protein added to this. Bring this to your next gathering and I’m sure you’ll leave with no left-overs.

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Summer Corn Salad

Serves: 6-8 entree sizes

Ingredients:

  • 15 ounces grape tomatoes, sliced
  • 1 cucumber, chopped
  • 2 cans of corn or 4 ears of grilled corn
  • 3-4 Tbsp green onion, chopped
  • Fresh or dry dill
  • 2 Tsp lime juice
  • Feta cheese

Directions:

  1. Mix all ingredients in a bowl
  2. Add the spices and herbs. Adjust seasoning to taste
  3. Chill in the refrigerator for about 30 minutes before serving

Falafel Power Bowl

Sharing another variation of my “power bowls” that I will bring to lunch for the week! What I love about these bowls is that they are always different, never boring, and the flavors are always changing. These bowls consist of a grain, greens, vegetables, protein, and a homemade dressing! I wanted to try out the Falafel mix from Trader Joe’s and this came together fairly quickly!

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Falafel Power Bowl

Serves: 4-5 entree portions

Ingredients:

  • 1 bunch of kale, washed
  • 2-3 large sweet potatoes
  • tri-colored cauliflower
  • 1 package of mushrooms
  • 1/2 cup of beets, sliced (I used the can)
  • 1/2 block of honey goat cheese, crumbled
  • 1 cup of farro, cooked
  • Falafel
  • 3 Tbsp Tahini
  • 1 Tbsp Dijon mustard
  • 1 Tbsp maple syrup
  • 1 Tbsp lemon juice

Directions:

  1. Preheat oven to 375. Place chopped vegetables on a baking sheet lined with parchment paper. Coat with olive oil, salt and pepper. Roast for 25-30 minutes
  2. Cook farro using package instructions
  3. Take the washed kale and rip into smaller pieces and massage in a bowl
  4. Mix the salad dressing ingredients (tahini through lemon juice) and add to the kale to coat
  5. Top the kale with the vegetable topping and sprinkle goat cheese on top

Pesto Veggie Farro Power Bowl

This recipes involves 2 of my favorite ingredients: pesto + goat cheese! I’ve always loved this flavor combination so I threw together a recipe that did just that! This recipe will give you a good dose of fiber from the vegetables and farro and it’s a great recipe to pack for lunch the following day. Also, who doesn’t love a recipe that can be prepared from start to finish in 30 minutes? Your taste buds will be happy and so will your belly.

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Pesto Veggie Farro Power Bowl

Serves: 4-5 entree portions

Ingredients:

  • 1 package of frozen tri-colored cauliflower or 1 head of cauliflower, chopped
  • 1 red pepper, chopped
  • 1 cup of edamame
  • 1 can of chickpeas, rinsed and drained
  • 1/2 cup of kalamata olives, sliced
  • 1/2 cup sundried tomatoes
  • 1 cup of cooked farro
  • 1/2 block of honey goat cheese (I found this at Trader Joe’s)
  • Balsamic reduction to drizzle on top
  • Pesto (I used Trader Joe’s) or homemade

Directions:

  1. Saute all the veggies, edamame and chickpeas in olive oil. Then add the olives and sundried tomatoes
  2. Cook the farro according to package instructions and then add to the vegetable mixture
  3. Add 1/4 cup of pesto and mix until combined
  4. Plate on top of your favorite greens
  5. Drizzle with balsamic reduction and sprinkle with creamy goat cheese

 


Chickpea “Tuna” Salad

If you normally don’t eat fish/meat like me, but still want that tuna/chicken salad taste and texture; I hope you give this recipe a try! I used chickpeas, simple spices, and veggies to give some crunch and a ton of flavor. Who said eating more plant based foods has to be boring?

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Chickpea “Tuna” Salad 

Servings: 3-4 entrees or 5-7 servings as a side dish

Ingredients:

  • 1 can of chickpeas or white beans, drained and rinsed
  • 2 ribs of celery, chopped
  • 1 cup of baby carrots, chopped
  • 1/2 cup of radishes, chopped
  • 1 Tbsp Dijon mustard
  • 1 Tbsp lemon juice
  • 1/4 cup hummus
  • salt + pepper to taste
  • 1/4 tsp garlic powder
  • hot sauce (optional)

Directions:

  1. Use a fork or potato masher to mash some of the chickpeas
  2. Combine all other ingredients and mix well
  3. Let flavors marinate for 2-3 hours

Serve over a bed of greens, slice of bread or crackers for a snack!

 


Spring Panzanella Salad

I love vegetables, I love greens, and I especially love homemade croutons. This salad is refreshing, light, yet filling. I chose these vegetables based on what is in season at spring time, but really any vegetables would work! Homemade dressing puts the finishing touches on this colorful meal. I recommend dressing right before serving so this salad stays fresh!

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Spring Panzanella Salad

Ingredients:

  • A bag of mixed greens
  • Fennel, leeks, red, onion, asparagus
  • Olive oil
  • Edamame
  • 1/3 cup tahini
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp maple syrup
  • 1 clove of garlic, minced
  • pinch of salt
  • homemade croutons

Directions:

  1. Chop all of the vegetables and drizzle with olive oil, salt and pepper. Add edamame to the mix. Roast at 375 degrees for about 30 minutes.
  2. Croutons. I used a cornbread mix and made into croutons. You can also buy some hearty, crusty bread. Cut into cubes and leave out overnight to dry.
  3. Dressing: Mix tahini, lemon juice, maple syrup, garlic, and salt together until smooth and well combined.
  4. Layer your bowl with mixed greens, roasted veggies, croutons and then dressing. Dive in!

Protein Packed Pasta Salad

One of my go-to dishes for summer gatherings! I will bring a variation of this dish to family/friend cookouts, picnics in the park, or leftovers come with me to work! This recipe uses summer produce and gives you a little boost of protein thanks to the Banza pasta and Greek yogurt dressing! As always, you can of course substitute the vegetables with what you already have! Enjoy this yummy bowl any time of the day!

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Protein Packed Summer Pasta Salad With A Greek Yogurt Dressing

Makes 5-6 entree portion sizes or 10-12 servings as a side dish

Ingredients:

  • 1, 8 oz package of Banza pasta (I used shells)
  • 1 zucchini, chopped
  • 1-2 cups cherry tomatoes, sliced in half
  • 1/2 of a red bell pepper
  • 1 cup grilled corn (I used Trader Joe’s roasted frozen corn)
  • 1 bag of cruciferous crunch mix
  • 1/2 cup Greek yogurt
  • 1/4 cup salsa
  • 2 Tbsp taco seasoning mix

Directions:

  1. Cook the pasta according to package instructions. Rinse with cold water to stop the cooking process
  2. While the past is cooking, chop all of your vegetables and place in a large bowl
  3. Saute the frozen corn until thawed and place in the bowl of veggies
  4. Toss in the cooled pasta and add the cruciferous crunch mix
  5. Mix all dressing ingredients together and pour over the pasta until well coated.
  6. Grab and fork and dive in!

Will keep for 3-4 days in the refrigerator.