Add 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 |
---|
1 cup baby spinach |
1 cup chickpeas, drained |
1 English cucumber, washed and diced |
1 cup cherry tomatoes, rinsed and halved |
1 cup of lettuce of your choice (we recommend rocket leaves) |
Shaved Parmesan cheese |
Salt and pepper, to taste |
2½ 3⅓ Tbsp mustard |
1 1⅓ Tbsp apple cider vinegar |
Juice of 1 lemon |
½ cup olive oil |
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 |