When I pack my kids a lunch, if I know I am going to be out all day, I pack myself a lunch too. Whether for a play date, a trip to the library, or the museum, everyone gets hungry! Why should the kids be the only ones who get to eat good food?
I often see parents buying whatever they have in the "museum cafe" or just picking at what their little ones have left behind. (How many times have you had PB&J crust for lunch?) This is no way to sustain your day! Parents, I'm here to tell you that you can enjoy lunch too, without a lot of work.
My usual go-to has been to put a big pile of lettuce in a to-go container and put last night's leftovers on top. You can turn anything into a salad and it's no work at all because you already cooked last night.
But recently I made something new, specifically to keep in the refrigerator for a quick lunch during the week. It fresh and delicious and during the summer, you can get most of these ingredients from your farmer's market.
| Easy Chickpea Salad |
Ingredients:
- 1 can chickpeas (drained and rinsed)
- 3 Roma tomatoes, chopped
- 1 cucumber, chopped
- 1/2 onion, diced
- 1 Tbsp olive oil
- 1 Tbsp red wine vinegar
- Dill (to taste, use fresh if you can find it)
- Salt and pepper (to taste)
- Feta cheese (optional)
- Other veggies, if desired (green pepper, celery, etc)
Instructions:
- Mix all of the ingredients except cheese together.
- Top with cheese and enjoy!
This article first appeared in Macaroni KID Family Wellness.
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