Popular Conditions & Diets
Ingredients
10
Time
20m
Serves
6
Recipe by Megan Horsley
Ingredients
10
Time
20m
Serves
6
8 oz
Chickpea Pasta
1/3 cup
Fresh Dill
finely chopped
1/4 cup
Red Onion
diced
1 can
Canned Salmon
chunked
1/3 cup
Frozen Peas
1/2 cup
High Protein
Lunch
Side
Unsweetened Plain Coconut Yogurt
1/4 cup
Lemon Juice
1 clove
Garlic
minced
1/2 tsp
Sea Salt
1/2 tsp
Black Pepper
1
COOK: the pasta based on package instructions. Add the peas to the pot in the final minute to cook quickly.
2
COMBINE: the coconut yogurt, lemon juice, garlic, sea salt, and black pepper in a large bowl.
3
RINSE: the cooked pasta and peas with cold water to cool them down.
4
ADD: the pasta and the rest of the ingredients to the bowl with the dressing. Toss well to coat. Serve chilled.
5
Substitutions: Can’t have chickpeas? Use wheat pasta, lentil pasta or quinoa pasta to make it legume-free. Vegan? Leave out the salmon and keep the peas for a protein-packed meal. Extra creamy? Cut the coconut yogurt serving in half and add in (vegan) mayo for additional creaminess.
Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.
