Charred Peppers with Lemon Greek Yogurt and Cucumbers

A vibrant, protein-packed Mediterranean salad featuring smoky charred peppers, crisp cucumbers, and creamy lemon Greek yogurt. Enhanced with quinoa, white beans, and hemp hearts for maximum protein and fiber to support muscle gain and satiety.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Toast nuts: Preheat oven to 350°F. Toast walnuts for 8-10 minutes until fragrant. Cool and roughly chop.

Step 2

Char peppers: Heat 2 tbsp olive oil in a large cast-iron skillet over medium-high heat. Cook peppers, turning occasionally, for 8-10 minutes until charred and tender. Cool and slice in half lengthwise.

Step 3

Prepare protein base: In a small bowl, combine Greek yogurt, ricotta, lemon zest, and 1 tbsp olive oil. Season with salt and pepper.

Step 4

Assemble salad: In a large bowl, combine cooked quinoa, cannellini beans, charred peppers, cucumbers, mint, and half the walnuts.

Step 5

Dress: Add lemon juice and remaining 1 tbsp olive oil. Toss gently and season with salt and pepper.

Step 6

Serve: Transfer to a platter, dollop with the lemon yogurt mixture, and top with remaining walnuts and hemp hearts. Drizzle with extra olive oil if desired.