Trying to make time to eat with no time? Me too – but at least with Lunch Box Club I know that I’ll get in a good lunch, regardless of how manic my day is. I’m using chickpeas here (awesome source of plant protein and fibre) but you could swap for beans or lentils. I’ve also added some Good4UNutrition garlic + chilli salad toppers for extra crunch and also an added protein boost. [ad]
Sweet + smoky chickpea saladPrint This
- 230g parsnips, peeled + chopped into batons
- 2 small tins chickpeas, rinsed + drained
- 4 peppers, chopped
- 2 red onion, chopped
- 1 tbsp maple syrup
- 3 tbsp @good4unutrition garlic + chilli salad topper
- Smoked paprika
- Mild chilli powder
- Ground cinnamon
- 2 tbsp Balsamic vinegar
- 120g rocket/spinach leaves
- Olive oil
Preheat the oven to 180c.
Place the parsnips, peppers and red onion on a flat baking tray. Drizzle with olive oil, and sprinkle some smoked paprika and a pinch of salt on top. Roast for 35-40 minutes, tossing half way, until soft and caramelised.
Meanwhile, prep the chickpeas by tossing them in 1/2 teaspoon of chilli powder, cinnamon and smoked paprika, 1 tablespoon of maple syrup, drizzle of olive oil, and a pinch of salt. Place on a baking tray and put in the oven with the veg for the last 10-15 minutes until golden and starting to crisp.
Divide the rocket, roast veg, and chickpeas into 3 boxes. Mix 2 tbsp balsamic vinegar and 1 tbsp olive oil and drizzle on top of each. Finally, add a tbsp of good4u seeds to the top of each lunchbox.