In honour of my first day at a new job for a company I am thrilled to represent and work for, I thought I would share the lunch I brought today.

It was delicious, filling, quick, and easy. Dairy-free and vegetarian, and well-rounded in carbs for lasting energy, and protein and fat for satiety. And, let’s be honest… work days are *sooo* much more fun with a delicious, colourful lunch to look forward to. But you also want it to be quick and effortless to throw together.

Enter: my Chickpea Pasta and Edamame Salad.

I am obsessed with this pasta from Chickapea:

You know how some gluten-free pastas are weirdly soggy, or mushy, or just downright unsatisfying? These are NONE of the above. Mimicking pasta-taste, but made with literally nothing but organic chickpeas and lentils, these high-protein pastas are al dente in 7 minutes, and easy to throw into a quick meal that you know is high protein no matter what kind of meat – or lack thereof – you have on hand.

I ate my salad alongside an almond milk latte and a hardcore green juice for a filling midday meal.

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Chickpea Pasta & Edamame Salad

Serves One


3/4 cup Chickpea Pasta, cooked according to package directions

1/4 cup goat’s milk yogurt

2 tsps dried basil

1/4 tsp salt

1/2 cup sauerkraut

1/2 cup cauliflower florets

1/2 cup mixed vegetables (I used carrots, red peppers, yellow peppers, and asparagus)

1/2 cup baby spinach

1/2 cup cooked edamame


1. Place cooked, drained, and rinsed pasta in to-go container.

2. In small bowl, combine yogurt with basil and salt. Mix well. Add the sauerkraut, and stir to combine.

3. Head a medium skillet over medium high heat, and coat with cooking spray. Stir-fry the cauliflower and veggies until tender, about seven minutes. Remove from heat. Allow to cool, then add to the pasta.

4. Add the spinach and edamame. Top with the yogurt mixture, and toss to coat. Serve heated!

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