The Infinitely Adaptable Lunch

In quarantine, Micah and I have been cooking more. Shoutout, Hello Fresh. It’s inspired me to cook more, and one of my favorite meals is something inspired a bit by their Greek Goddess Bulgar Bowl.

Drain and rinse a can of chickpeas. You can sub your favorite protein, but I’m a garbanzo bean queen
Flavor it. Sea salt, black pepper, garlic powder, smoked paprika, chili powder, roasted red pepper flakes, olive oil.
Cook your protein on an oiled baking sheet. For chickpeas – 425 degrees, 20 min.
While that cooks, chop up veggies. Baby cucumber, shallots, & cherry tomato. Add sea salt directly to them – I’m not sure why but it makes the veggie flavor pop a lil more.
Chop dill!
Mix veggies, dill, black pepper, and a lil splash of your fave Greek vinaigrette.
That’s pretty much it. Placed them in my Clean Lunch’N bento box. Added some pita bread and hummus (with a drizzle of olive oil and some dill fronds). You could add feta to the veggies. You could sub a different protein. You could sub pita for another carb – rice, pearled couscous. Totally up to you.
“Chow time!”

Chow time indeed.

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