Protein is such an important part of our diets ~ whether we are pregnant or years into our postpartum journeys & has so many important jobs within the body ~ such as assisting with digestion, immunity, energy, hormone production & more.
This was part of one of my recent assignments for my nutrition course I am completing, full of so much protein goodness even being plant based. (Well almost, a part from the fetta which can easily be substituted with a plant based fetta if needed).
When consuming plant food groups that don’t contain all of the essential amino acids (incomplete protein), it is important to partner them up with another complementary plant food group to essentially create a complete protein which I have done by combining legumes & nuts/seeds + grains too for a bit of an extra protein boost. 👏👊
Here is the recipe 👇
CHICKPEAS, LENTILS, BROWN RICE & SUNFLOWER SEEDS SALAD BOWL
INGREDIENTS
* 400 can chickpeas, rinsed, drained
* 1 cup green lentils
* 1 cup Brown rice, cooked
* 1 tablespoon sunflower seeds
* 2 cups spinach and rocket mix
* 1/2 cup chopped parsley
* 1 cup diced cucumber
* 1/2 Avocado
* 1 cup grated carrot
* 1 medium purple onion, chopped
* 1/2 cup danish fetta (or plant based fetta), crumbed
* 1 tsp ground cumin
* 1 tsp seeded mustard
* Salt and pepper to taste
METHOD
1. In a large pot of boiling water, place the lentils and cook until tender, about 20 minutes. Once cooked, drain the lentils and rinse in cold water, then drain.
2. In a medium bowl combine all ingredients, and gentle toss to combine.
3. Season with salt and pepper to taste.
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