01/12/2025
~19g protein | ~12g fibre | 4 serves | 🟡 Some time
You know what happens when you don't sort lunch. By Tuesday you're at the cafe spending $25 on something that leaves you hungry by 3pm. By Thursday you've convinced yourself a muffin counts as a meal.
This is my version of that famous Jennifer Aniston salad everyone talks about. Make it Sunday, eat it all week. The protein and fibre actually keep you going without the 2pm slump or fundraiser chocolate box regrets.
Ingredients:
250g microwave cooked quinoa (Aldi does them)
400g canned chickpeas
150g feta, crumbled
50g slivered almonds
1/3 continental cucumber, seeds scraped out, diced
1/2 red onion, finely diced
1/2 cup continental parsley, chopped
1/4 cup mint, chopped
Dressing:
Juice of 2 lemons
1/4 cup extra virgin olive oil
2 tsp wholegrain mustard
1 tsp maple syrup (or 1/2 tsp sugar)
Method:
1. Put your diced onion in a bowl with the lemon juice and let it sit while you prep everything else. Takes the sharpness right out.
2. Drain and rinse your chickpeas properly.
3. Chuck quinoa, chickpeas, feta, almonds, cucumber, parsley and mint into a big bowl.
4. Fish out the onion from the lemon juice (keep the juice), add it to the bowl.
5. Whisk the lemon juice with olive oil, mustard and maple syrup.
6. Pour over everything and mix well.
7. Split between 4 containers. Good for 3-4 days in the fridge.
Toasting the almonds adds crunch but skip it if you can't be bothered. Add a tin of tuna if you want more protein. I had mine with fish on Sunday night, the rest became lunches that actually filled me up.