Especially during the work week.
In the evenings it just seems like such a chore to pack my lunch for the next day.
I’m not totally sure why.
Maybe it’s because it’s a reminder that tomorrow I’ll be at work again and my day won’t be my own.
Maybe it’s because at work there’s no stove and no oven, so whatever I pack has to be good cold or at room temp. Limits your options just a bit.
Maybe it’s because not only do I have to pack all of the ingredients for the meal I want to eat, but I also have to think about prep too. What should I chop/cook/wash in advance?
Could be a combination of all of those things.
Anyway, this is a lunch I made for myself recently. It’s often one of my weekend go-to meals, but I have definitely taken it to work too so I know it travels well.
It’s really good.
Maybe it will give you a new menu item to add to your lunchtime repertoire.
Summer Salad with Roasted Chickpeas and Berries, and Avocado Toast
Begin by marinating and roasting some chickpeas, unless you like the flavor of the plain ones. I am not a huge fan of the texture or the flavor of chickpeas straight out of the can. They seem chalky and a bit bland to me. So I always roast them. I found this recipe for salt and vinegar roasted chickpeas on Oh She Glows. I use it. All. The. Time.
While the chickpeas are cooling, clean and dress salad greens of your choice. This particular day I used romaine lettuce and a basic balsamic vinaigrette dressing. But this part changes depending on the kind of greens and dressing ingredients I have on hand. My vinaigrette is 2 cloves minced garlic, about a half a cup of balsamic vinegar, enough olive oil to emulsify the dressing, and a scant tablespoon of agave nectar. Stored in a jar, this will last me for at least a week’s worth of salad.
The avocado toast is even simpler than the salad. Toast one slice of whole grain bread. I love Food for Life’s Sesame Ezekiel Bread.
Voila! Easy lunch, packed with protein, greens, whole grains and healthy fats.