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
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?!