HIGH PROTEIN BAKED SALAD

Ingredients

• 300 g Button Mushrooms (cleaned and sliced)
• 425 g Canned Chickpeas (drained and rinsed (one 15‑oz can))
• 150 g Red Onion (peeled and diced)
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 25 g Parmesan Cheese (freshly grated)
• 1.5 tsp Smoked Paprika (divided between coating and dressing)
• 0.5 tsp Garlic Powder (for coating mixture)
• 0.5 tsp Dried Oregano (for coating mixture)
• to taste Salt
• to taste Black Pepper
• 170 g Israeli Couscous (Giant Couscous) (dry, about 1 cup)
• 120 g Greek Yogurt (plain, full‑fat for creaminess)
• 1 Garlic Clove (minced)
• 1 tbsp Apple Cider Vinegar
• 100 g Feta Cheese (crumbled)
• 30 g Almonds (sliced or slivered, toasted)
• 2 tbsp Fresh Parsley (chopped, optional garnish)

Instructions

1. Preheat Oven

   Preheat the oven to 400°F (200°C).

   Time: PT5M

   Temperature: 400°F

2. Prepare Vegetables

   Clean and slice the mushrooms, dice the red onion, and place them in a large bowl.

   Time: PT5M

3. Make Coating Mix

   In a small bowl combine grated Parmesan, smoked paprika, garlic powder, dried oregano, salt, pepper, and olive oil; stir until a paste forms.

   Time: PT3M

4. Coat Mushrooms, Chickpeas, and Onion

   Add the sliced mushrooms, drained chickpeas, and diced onion to the coating mix; toss until everything is evenly coated.

   Time: PT4M

5. Bake Coated Veggies

   Spread the coated mixture in a single layer on a parchment‑lined baking sheet and bake for 12‑15 minutes, stirring halfway through, until the mushrooms are tender and lightly browned.

   Time: PT15M

   Temperature: 400°F

6. Cook Couscous

   While the veggies bake, bring 1 ½ cups water to a boil in a saucepan, add the dry Israeli couscous, reduce heat to low, cover, and simmer for 5‑7 minutes until tender. Remove from heat and let sit, covered, for 2 minutes, then fluff with a fork.

   Time: PT7M

   Temperature: Boiling

7. Prepare Yogurt Dressing

   In the small bowl, whisk together Greek yogurt, minced garlic, smoked paprika, and apple cider vinegar until smooth. Season with a pinch of salt.

   Time: PT3M

8. Assemble the Salad

   In the large mixing bowl, combine the cooked couscous, baked mushroom‑chickpea‑onion mixture, crumbled feta, and toasted almonds. Pour the yogurt dressing over the top and toss gently to coat everything evenly.

   Time: PT5M

9. Serve

   Divide the salad among four plates or bowls and serve warm or at room temperature.

   Time: PT1M

Nutrition Facts

Calories

460

Protein

31 g

Carbohydrates

45 g

Fat

15 g

Fiber

9 g