Lunch Box Club is back for the first lunchbox of 2020. This recipe is vegan for any one who is taking part in veganuary or simply would like to add more plants to their diet. The dressing is made with almond butter but you can swap to tahini if you have any nut allergies and leave out the almonds!
Nutty chickpeas + greens
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Ingredients
- 1 broccoli head, washed, cut into florets
- 2 courgettes, cut into rounds
- 1 red onion, sliced
- 3 big handfuls of kale, sautéed or steamed
- 60g almonds, halved
- 1 x tin of chickpeas, drained and rinsed
- Olive oil
- FOR THE DRESSING
- 2 tbsp of almond butter
- juice from 1/2 lemon
- 1 tsp soy sauce
- 2-3 tbsp of warm water
- Salt, to season
Instructions
Preheat the oven to 180c.
Add the broccoli florets, courgette rounds and sliced red onion to a baking tray. Roast for 30-35 mins until golden.
Meanwhile make dressing by adding all the ingredients to a blender and blitz until smooth – add more water until desired consistency achieved.
Place the chickpeas and almonds on another tray and place in the oven for the final 10 mins of the veggies roasting time.
Add the kale (or any other greens of choice) to 3 lunchboxes, and divide roasted veggies, chickpeas, almonds and dressing between the three.
