I was packing up my lunch and on campus all week so I threw together a version of this salad most days.  It was so easy, filling, and delicious!

Hearty Mexican Chickpea Salad

 

Serves: 1

Layer in a to-go bowl:

Handful of romaine/crunchy lettuce

Handful of spinach

1/4 cup broccoli slaw

1 medium chopped carrot

1/4 cup chopped cucumber

1/2 medium chopped tomato

1/2 cup canned chickpeas, rinsed and drained

1 serving cooked quinoa

Put in another to-go container for dressing:

1/4 cup salsa of choice

3 T plain greek yogurt

 

Top the salad with the dressing and enjoy! 

 

Can you believe tomorrow is the first day of Fall?!

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