Arugula and egg breakfast salad

This savory recipe gets extra protein from hemp seeds.

“Arugula is a light, peppery green that perfectly complements a jammy four-minute egg,” says Julia Gartland, a New York City-based recipe developer. Add in sliced radishes, sesame seeds, and hemp seeds for crunch (the latter also is a great source of omega 3s).

This recipe is part of our meal prep series. Click here for the full plan.

Recipe development, food styling & photography by Julia Gartland


2 cups arugula, loosely packed
½ cup cooked chickpeas
¼ cup cooked quinoa
¼ cup radish, thinly sliced
1 tablespoon sesame seeds
1 tablespoon hemp seeds
1 ounce feta cheese, crumbled
1 four-minute egg
2 tablespoons lemon juice
1 teaspoon extra virgin olive oil
1 pinch flaky sea salt
1 pinch freshly ground pepper



In an airtight container, add arugula, chickpeas, quinoa, sliced radish, sesame seeds, and hemp seeds.


In separate containers, place the feta cheese and four-minute egg.


Combine the olive oil, lemon juice, sea salt, and pepper in a separate container then store everything in the fridge.



 Peel the egg and slice in half. Top the salad with the egg and feta. Mix dressing together well, then drizzle overtop salad. Toss together and enjoy.