I woke up early on Sunday to batch cook for the week, which was superhuman of me since it was Daylight Savings and I technically lost an hour of sleep.
I made a big batch of this salad for my lunches this week and I’m loving it.
It’s not complicated, and it’s more of a method than a recipe. It’s healthy, protein packed, and full of fiber.
Here is what I did:
It’s a mix of roasted veggies and fresh veggies with a sauce.
For roasted veggies, I did:
1 bag of broccoli, 2 zucchini (chopped), and a can of drained chick peas (aka garbanzo beans).
I tossed them all in olive oil, some garlic powder and pepper…and roasted them at 350 for 20-25 minutes. Watch them. Don’t let them burn. 🙂
For fresh veggies, I did:
Chopped up 5 mini peppers, 4 stalks of celery, 1 onion, 3 grated carrots
I also added a bag of steamed deshelled edamame.
I took all the veggies and added this sauce:
Juice of 1 lemon, 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 2 tablespoons of red pepper hummus, and probably 1 tsp garlic powder, black pepper, and a couple dashes of Cavender’s Greek seasoning.
It kept great in the fridge all week, and I just took about 1.5-2 cups of it for lunch every day with a piece of fruit.