Last updated on April 23rd, 2018 at 03:11 am
Whenever I pack my lunches, I always make sure to include a little portion of salad as a side. I always like to make a big batch that way I can eat some every day. This week I decided to make a chickpea salad as I wanted to use up the veggies in my fridge. This salad is so versatile as you can add whatever vegetables you have and it’s guaranteed to taste delicious!
You could also make this salad with different kinds of beans if you wanted! I used cilantro, but parsley and basil would also go very well. To give you a little hit of my lunches, this is what one of my lunch looked like this week. Once I’ve uploaded every recipe that’s in it, I’ll post a blog about it. But I usually cook several dishes during the weekend and then only need to add 1/4 portion of each dish to my lunch box. This lunch box for example has 650 calories and 28g of carbs. Every day, the boxes come out differently so they’re really fun to make. Each box I make also have different amount of calories and carbs. In the far corner, I added 1/4 portion of my chickpea salad and have been eating it every day this week. I also have these little tiny plastic bottles where I can add about 1 tablespoon of salad dressing for my chickpea salad. This way, the salad doesn’t get soggy in the fridge or inside my lunch box! They are simply the best.
I usually store the salad in a tupperware and the dressing on the side. That way I have extra salad dressing for other salads and the veggies don’t go soggy together. However, if you do add avocado to your salads, I would suggest brushing some lemon or lime juice over so that they retain their colour!
For when you need an easy side salad for the family!
- Peel the red onion and cucumber. Dice them along with the tomatoes and bell pepper. Scoop the avocado out and dice.
- Add the chickpeas, avocado, red onion, tomatoes, cucumber and pepper to a large bowl.
- Mince the cilantro and garlic. Add the cilantro to the bowl and toss well.
- In a small bowl, mix together the minced garlic, avocado oil and lemon juice, salt and pepper.
- Pour it over the salad or keep it in a tupperware for a later use.
- Toss well.
If you're going to eat the salad during the week, make sure to coat the avocado with some lemon or lime juice to prevent discolouration.