Crispy chickpeas, creamy salad dressing and crunchy veggies. With 28g of protein and 12g of fibre per jar, this is your ultimate meal prep for a busy week 🩷
INGREDIENTS:
1 cup dry orzo
1/2 cucumber
1 cup cherry tomatoes (around 120g)
1/3 kalamata olives
small handful of arugula/rocket salad per jar
1/2 red onion
handful of fresh dill
FOR THE CHICKPEAS
1 can/jar of chickpeas, drain & rinse (I used @boldbeanco)
1 tsp smoked paprika
1 tsp garlic powder
1-2 tsp olive oil
pinch of salt and pepper
FOR THE DRESSING
150g greek yoghurt
1⁄2 cup cashews
1 tsp garlic powder
1⁄2 lemon’s juice
1⁄4 cup nutritional yeast
1 tsp dried herbs (mix or basil/oregano/parsley)
pinch of salt & pepper
1 tbsp extra virgin olive oil (optional)
1⁄4 cup water to blend
METHOD:
1. Pre-heat the oven to 180 Celsius. Cook the orzo in boiling water according to package instructions.
2. Add the rinsed chickpeas onto a parchment-lined baking sheet, season, add the oil, toss around and bake in the oven for around 15-20 minutes.
3. Meanwhile, chop the tomatoes and cucumber into bite-sized pieces. Finely chop the dill and red onion. Chop the olives in half or quarters.
4. Prep the sauce by adding all the ingredients into a blender and blend until smooth. Add more water if needed.
5. Distribute everything evenly into 3 jars, starting with the sauce, followed by a pinch of fresh dill, then the cooked and cooled orzo, followed by the tomatoes, red onion, cucumber and olives. Top with some mixed seeds, the crispy chickpeas and a handful of arugula on top. The order is important to avoid soggy salads.
6. Store in the fridge, and pour into a bowl when serving, mix well and enjoy.
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