i’m a big believer in bringing my own lunch to work. buying lunch every day can put a serious dent in my budget, and is rarely as special as a lunch i put together myself. our new ‘thing’ is a weekly summer salad or two that we can stretch to last us the week.
i wanted to share one of our favourite go-to recipes that’s easy to make, delicious, and easy to pack. this salad is inspired by our friend gerry, who showed us that roasted red pepper and chickpeas are made for one another.
- 3 stalks celery
- 1 small red onion
- 1/2 c chopped scallions
- 1/2 c cooked quinoa (optional! i only had about 3/8 c of leftover quinoa, but the more the merrier)
- 1-2 c chopped cilantro
- 2 c chick peas (i like to make mine from from dried chickpeas: soak those suckers overnight, rinse, and crock-pot them with a small piece of kombu seaweed on low for 4-6 hours the next day)
- fresh ground pepper to taste
- 2 tbsp hemp seeds
- 2 roasted red pepper (homemade. too easy. see below)
- 2 carrots
- 1 tsp grey salt
- 1/2 c strained tomatoes (try for 100% pure)
- juice from 1 lime
- fresh herbs (we used mint today, but tarragon or rosemary are perfect)
- pepper to taste
look at all those veggies! tis the season: there is no better time of year than now to indulge in heaps of fresh veg. so, get to it.
this salad is so tasty. it took all of my resolve to put it into tuperware. lime, cilantro, tomatoes and roasted red peppers… it’s summer in a bowl.
speaking of roasted red peppers! how about a little tutorial?
1- cut a pepper in half, place it in a baking dish, broil until it is charred. i mean it people. the blacker the skin, the better.
2- place the charred pepper into a dish and cover with kitchen towel. let it hang out until it cools down.
3- the skin should just slide off. too easy.
while i was waiting for the peppers to cool down, i threw all my veg together.
the mess of cilantro is bound to make your mouth water. but, the real star of this show is the dressing.
self-explanatory! food-process the carp out everything. i like to leave the dressing a little chunky. for a smoother dressing, add more liquid, or a touch of extra virgin olive oil.
and the finishing touches:
a couple tablespoons of hemp seeds, a ton of fresh ground pepper, the juice of one lime, and stir it up, little darling.
now pack it away very quickly before you make short work of it.
using this recipe, four portions is just about right for us at ~250 cal per serving, including 13 g of protein and a whole whack-load of nutritious vitamins and fats. i’ll probably boil an egg for each of us in the morning to beef this lunch a little more.
one more little weekend trick to get your daily veggie-fix this week:
veggies abound! these little baggies are pre-packed and ready to be scooped up and brought to work. a great way to stave off late-afternoon hunger. because no one wants you to be hangry on ttc.
xx katty lea