This week's excuse for over-indulgence in jager-bombs and agavero shots is the Rugby World Cup. In true kiwi style though, I'm attempting to limit my shenanigans to the weekend, and have been filling up my working week with healthy salads and plenty of exercise. A throw together of what was in the pantry provided a rather tasty outcome recently, and 4 perfectly packaged lunch containers were prepared for the flatties' lunches.
Chickpea, carrot and wild rocket salad
Like I said, this was thrown together from what was in the cupboard and the fridge. Surprisingly good result!
Dressing is made by squeezing into a jug some fresh lemon juice with some chilli infused olive oil, a splash of balsamic and a splash of red wine vinegar and whisking well after a sprinkle of cracked pepper.
It's healthy, vegan, filling and deceptively tasty for something so easy. The wild rocket gives that suckerpunch of pepper that lift the chickpeas from bland to grand, and it really did make for a nice change from the usual baby spinach providing greenery in my salads. The sesame seeds give a nice little crunch, as do the beans. The dressing rounds it off nicely with the requisite tang. For a 5 minute throw together after dinner to have lunch sorted the next day, not bad at all.