This plant-based salad is great for meal prep because you can use whatever ingredients you have on hand plus, it’s packed in protein!
Serves: 4
Ingredient
- 1 can chickpeas, drained
- 2 cup cooked brown rice, quinoa, or Right Rice
- 2 cup chopped cucumber
- 1 cup chopped tomato
- 1/2 cup chopped red onion
- 4 hard boiled eggs (optional, double the chickpeas if omitting for more protein)
- 1/2 cup chopped fresh herb like parsley or dill
- Dressing: I mixed together 4 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp red wine vinegar and a dash of salt and pepper
Instructions
- Add all ingredients into 4 tupperware containers (evenly distributed, 1 egg in each.) Top with dressing of choice!
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