NUTRITION

SERVINGS

INGREDIENTS

0.75 cup chickpeas

1 cup edamame

3 tbsp hemp hearts

2 tbsp nutritional yeast

1 oz vegan feta cheese

1 cup cucumber

0.5 cup cherry tomatoes

0.25 cup red onion

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh parsley

PREPARATION

• 1

  Rinse and drain the canned chickpeas and thawed edamame thoroughly in a colander.

• 2

  In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, nutritional yeast, dried oregano, sea salt, and black pepper until well combined.

• 3

  Add the chickpeas, edamame, diced cucumber, halved cherry tomatoes, and finely diced red onion to the bowl.

• 4

  Toss the ingredients gently until the vegetables and legumes are evenly coated in the zesty vinaigrette.

• 5

  Fold in the hemp hearts, crumbled vegan feta cheese, and chopped fresh parsley to incorporate.

• 6

  Serve the salad immediately at room temperature or let it rest in the refrigerator for 10 minutes to allow the flavors to meld.