Lunch Ideas Part Two

A great recipe for a quick & satisfying lunch or snack. It's also vegan and is easily adaptable to your taste

The first Lunch Ideas post was pretty popular {glad you liked it!}, so I thought I'd do another one.

Basically, the point of my Lunch Ideas posts is to help you break free from your turkey sandwich or salad rut. Not that either one of those are bad, but when you get bored, you can easily justify going out for lunch or picking up something.

I'm not unrealistic in thinking that you will forever brown bag your lunch to work, but I really believe it's important to bring your own lunch to work most days.

Bringing your own lunch can help you save money as well as help you stick to a healthy eating plan.

Save the lunch out for special occasions, and try to fill your plate with mostly vegetables...but this post is about ideas for what to bring to lunch not what to do when you go out for lunch. That's for another day...

This recipe is so easy, and you can always add any leftover veggies you have sitting in your refrigerator.

Just toss all the ingredients together & leave it in my refrigerator. It takes less than 10 minutes.

The salad keeps for about 4-5 days which is perfect because it gives me about 2 lunch serving and 2 snack servings. I have a 3/4 cup serving at lunch and about a 1/3 cup serving at snacks.

You can serve it over a bed of lettuce or in a pita pocket, too. Personally, I like it over lettuce.

Chickpea Salad

A great recipe for a quick & satisfying lunch or snack. It's also vegan and is easily adaptable to your taste

Print Rate

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 2 cups

Author: Meme

Ingredients

• ▢ 2 TBSP olive oil
• ▢ 2 TBSP vinegar {apple cider, balsamic, red wine}
• ▢ 1 TBSP basil chopped fresh or 1 tsp dried basil
• ▢ 1 TBSP oregano fresh or 1 tsp dried oregano
• ▢ 1 1/2 cup chickpeas rinsed & drained
• ▢ 1/2 cup roasted red bell pepper chopped

Instructions

• Whisk together olive oil, vinegar, basil, and oregano. Stir in chickpeas and roasted bell peppers. Keep covered and refrigerate.

Notes

*Makes 2 cups

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

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Do you have any good lunch ideas?

Meme