Serves: 4
Prep: 5 minutes Cook: No cooking requiredAdd some protein to your salad with this vegetarian quick and easy salad. Serving the salad jars is not only asthetically pleasing but also makes a handy container to take your salad to work in making meal prep a breeze!!
| ingredients |
|---|
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1 cup baby spinach |
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1 cup chickpeas, drained |
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1 English cucumber, washed and diced |
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1 cup cherry tomatoes, rinsed and halved |
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1 cup of lettuce of your choice (we recommend rocket leaves) |
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Shaved Parmesan cheese |
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Salt and pepper, to taste |
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2½ 3⅓ Tbsp mustard |
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1 1⅓ Tbsp apple cider vinegar |
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Juice of 1 lemon |
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½ cup olive oil |
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Salt and pepper, to taste |
To make the salad take out four containers. We recommend using old jam jars for travelling to work safely without spilling or a takeaway container.
Divide all the ingredients between the four bowls. I suggest layering in this order: start with spinach then add the chickpeas, top with cucumber then add the tomato halves. Top with the lettuce leaves.
For a final touch add some Parmesan slices and pepper.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 978 Kj / 234 cal |
| Protein | 5.50g |
| Carbohydrates | 8.50g |
| Sugar | 1.90g |
| Total Fat | 19.00g |
| Saturated Fat | 3.40g |
| Fibre | 3.50g |
