Plant-Based Meal Planning Made Easy

my.forksmealplanner.com

Marlene Clay Skiver

subheading: FOR THE PASTA SALAD:

6 ounces whole-grain pasta

(≈1 1⁄2 cups cooked)

1⁄2 avocado

diced

4 ounces cherry tomatoes

halved (≈ 1⁄2 cup)

1⁄8 yellow onion

diced (≈2 tablespoons)

1 clove garlic

minced (≈ 1⁄2 teaspoon)

1⁄2 (15-oz) can chickpeas

drained and rinsed (≈ 3⁄4 cup)

subheading: FOR THE DRESSING:

1 ounce spinach

roughly chopped (≈1 cup)

1⁄2 cup fresh cilantro

(optional) finely chopped

1⁄2 tablespoon lemon zest

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1⁄2 teaspoon pure maple syrup

1 pinch ground cumin

sea salt

freshly ground black pepper

subheading: YOU'LL NEED:

stockpot with lid

colander

blender

bowl

subheading: RECIPE TIPS:

Pure Maple Syrup: Maple syrup is boiled down sap from the maple tree. Make sure to purchase “pure maple syrup” (not “pancake syrup,” “table syrup,” or “maple-flavored syrup,” or even just “maple syrup,” as they contain artificial maple flavor and cane sugar or corn syrup).

Directions at my.forksmealplanner.com

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