I was in a rush to get to work a few days ago and needed something quick to pack in my lunch bag. I was feeling tired of the same old staples I’d been eating and certainly sick of eating unhealthy lunches from cans, boxes, and fast-food chains. Needless to say, I’d fallen into a bit of a rut when it came to meal-prepping. I didn’t have much in my fridge, but I did have some veggies that needed to be used up. Keep reading to see what I came up with (and that I haven’t been able to stop making since!)
I feel like this dish is Mediterranean-inspired. It’s super healthy with lots of vitamins and healthy fats. Plus it’s filling without feeling heavy.
What you need for the salad:
- 1 cup pasta (use gluten-free if desired)
- 1 cup cucumber, chopped
- 1 cup tomato, chopped
- 1/2 cup chickpeas
- 1/2 cup red pepper, chopped
- 1/2 cup white onion, chopped
- 1 tbsp hemp hearts
Combine all ingredients in a small bowl.
For the dressing, you’ll need:
- 1/2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp cane sugar
- salt and pepper, to taste
Combine all ingredients in a dish, then toss with salad ingredients. Other ingredients that would taste good are olives and feta cheese. Enjoy hot or cold!
Let us know if you try this recipe by commenting below, sending us an email, or reaching out on social media, @twowildtides.