29/01/2020
Packed lunch idea ! 😋
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Packable salads are loaded with nourishing veggies and perfect for traveling or an office lunch. Chickpeas are a starchy carbohydrate, but they also contain protein. The avocados give a wonderful creamy contrast and contain healthy fats, and additional fibre to support our digestion. 💪🏽
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PS: Pack dressing separately, and drizzle onto your nourishing salad just before serving. This recipe is for 4 people. Please serve for 1 person.
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INGREDIENTS 📌
▫️ 1 cup rinsed and drained canned unsalted chickpeas
▫️1 cup cooked quinoa
▫️4 cups packed fresh baby spinach
▫️1 cup fresh blueberries
▫️1 cup chopped tomato
▫️2 tablespoons sunflower seed kernels
▫️3/4 cup thinly sliced ripe peeled avocado
▫️2 ounces goat cheese, crumbled (about 1/2 cup)
▫️2 tablespoons chopped fresh mint leaves
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DRESSING 💫
▫️1/4 cup extra-virgin olive oil
▫️1/4 cup cider vinegar
▫️2 tablespoons fresh lemon juice
▫️1 tablespoon honey
▫️1/2 teaspoons poppy seeds
▫️1 teaspoon minced shallots
▫️1/4 teaspoon salt
▫️1/8 teaspoon freshly ground black pepper
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STEP-BY-STEP 👣
📌 Step 1
▪️Combine 8 ingredients in a small jar. ▪️Cover with lid; shake well.
📌 Step 2
▪️Combine chickpeas, quinoa, and 2 tablespoons dressing.
📌Step 3
▪️Arrange 1 cup spinach in each of 4 quart-size containers. Top each serving with 1/4 cup blueberries, 1/4 cup tomato, 1 1/2 teaspoons sunflower seeds, one-fourth of avocado slices, 1/2 ounce goat cheese, 1 1/2 teaspoons mint, and 1/2 cup quinoa mixture. ▪️Cover and refrigerate until ready to serve. Drizzle each serving with about 2 1/2 tablespoons dressing.