A high protein & plant-based lemony white bean salad with blanched peas, cannellini beans, spinach, and fennel, topped with plant-based feta and roasted almonds, dressed in a creamy vegan yogurt dressing.
Prep your veg. Add peas, beans, spinach & fennel to a large mixing bowl, set aside. Make your dressing: Add plain vegan yogurt, hemp seeds, lemon juice, olive oil, garlic, dijon mustard, maple syrup, black pepper, and sea salt to a high speed blender or processor and blend until thick and creamy. Pour dressing over salad and mix well. Add to two bowls and top each with 2 tbsp feta and 2 tbsp chopped almonds. ENJOY!
