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.
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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