Adios, Sad Office Lunch

Put in some time in on Sunday and you won't wind up reaching for that pre-made Caesar salad at lunchtime. Roast chickpeas, veggies and seeds; cook some quinoa, and whip together a quick dressing. With these building blocks on hand, lunch becomes a grab-and-go affair.

1. In a lidded container, lay a base of quinoa, then a mix of greens like baby kale, arugula or radicchio.

2. Layer in roasted vegetables. Try carrots, sweet potatoes, or cauliflower. Or slice fresh radishes or fennel.

3. Top with roasted chickpeas, toasted pumpkin seeds, sunflower seeds and fresh herbs.

4. Pack dressing separately so the salad stays crisp.

Roasted Chickpeas
Preheat oven to 400°. On a rimmed baking sheet, toss 2 cans drained chickpeas, 2 tbsp. avocado or olive oil, 1/4 tsp. each salt and pepper and 1/2 tsp. chili powder. Roast, stirring occasionally, until golden brown and crisp, about 35 minutes.

Avocado Caper Dressing
In a food processor, whirl 2/3 cup olive oil, juice of 1 lemon, 1/2 avocado, 1/4 cup water, 2 tsp. drained capers, and 1/2 tsp. each salt & pepper.

Feel free to swap leftover chicken for the chickpeas. Shred and store in broth until it's time to pack lunch.

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Enjoy Your Food