Serves: 4
Prep: 5 minutes Cook: No cooking requiredAdd 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 continental 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 |
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!!
Stack Cup
| Ingredients | Metric | Imperial |
|---|---|---|
| 1 cup baby spinach | 50 g | 1.80 oz |
| 1 cup chickpeas, drained | 168 g | 6 oz |
| 1 continental cucumber, washed and diced | 200 g | 7 oz |
| 1 cup cherry tomatoes, rinsed and halved | 250 g | 8.80 oz |
| 1 cup of lettuce of your choice (we recommend rocket leaves) | 38 g | 1.30 oz |
| Shaved Parmesan cheese | 80 g | 2.80 oz |
| Salt and pepper, to taste | ||
| 2½ tbsp mustard | 28 g | 1 oz |
| 1 tbsp apple cider vinegar | 20 g | 0.70 oz |
| Juice of 1 lemon | ||
| ½ cup olive oil | 144 g | 5.10 oz |
| 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 |
FODMAP Assistant
