This plant-based recipe is perfect for an iron packed punch with approximately 5mg of iron per serve, which provides 36% of the recommended daily intake. The lemon in this recipe provides vitamin C to enhance the absorption of the iron (non-haem) from the chickpeas, edamame and spinach. Happy eating!

Time to prepare – 10 minutes. Makes 2 serves.

Ingredients

  • ½ Lemon (juiced)

  • 1 tbsp Avocado Oil

  • 1 tsp Dijon Mustard

  • 1 tsp Maple Syrup

  • 2 tbsp Fresh Dill (chopped)

  • 2 cups Baby Spinach (chopped)

  • 1 cup Chickpeas (cooked)

  • 1 cup Frozen Edamame (thawed)

Directions

  1. In a large mixing bowl, whisk together the lemon juice, avocado oil, dijon, maple syrup and dill.

  2. Toss in the spinach, chickpeas and edamame until well combined. Enjoy!

Store refrigerated in an airtight container up to 3 to 5 days.

If you don’t have spinach, feel free to use mixed greens, arugula, kale or romaine lettuce instead. You can also swap the chickpeas out for lentils or black beans.

To make this recipe soy-free, use green peas instead of edamame.

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