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A delicious plate of High Protein Vegan Arugula Salad with Honey Mustard Dressing

High Protein Vegan Arugula Salad with Honey Mustard Dressing

A delicious and nutritious salad packed with protein, perfect for a light meal or a side dish.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Salad
Cuisine: Vegan
Calories: 530
Ingredients Method Notes

Ingredients
  

  • 150 g small sweet potato
  • 400 g chickpeas drained
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 45 ml maple syrup
  • 60 ml mustard
  • 60 ml olive oil
  • 60 ml apple cider vinegar
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 clove garlic minced
  • 100 g parsley finely chopped
  • 200 g celery finely chopped
  • 120 g arugula
  • 185 g quinoa cooked and cooled
  • 40 g sunflower or pumpkin seeds
  • 50 g Avocado for topping (optional)

Method
 

  1. Preheat oven to 400 degrees.
  2. Toss chickpeas and sweet potato in oil and spices. Add to a sheet pan lined with parchment paper. Roast for 30-35 minutes. Let cool for 10 minutes.
  3. Add all dressing ingredients to a bowl and mix until fully mixed.
  4. Add cooked sweet potato and chickpeas to a bowl with the rest of the salad ingredients.
  5. Toss salad with dressing and serve. If you plan on storing part of the salad, refrain from adding dressing to that portion as it will get soggy.

Notes

For added flavor, feel free to experiment with different toppings or dressings.