I pack my lunch for work every day -- who has time to go out anymore? -- and sometimes I just get bored of the same old same old. So, I threw together this salad that features cottage cheese and the nutritious powerhouse, chickpeas. Even though my husband wrinkled his nose at my suggestion of combining chickpeas with cottage cheese, he ended up requesting it for lunch the next day. Winner!
This recipe serves four and takes about 15 minutes to prepare.
Here's what you'll need:
Salad:
- 8 cups baby spinach, washed
- 2 cups low-fat, organic cottage cheese
- 1 15-ounce can chickpeas, drained and rinsed
- 1 green bell pepper, chopped
- 1/2 cup grape tomatoes, halved
- 1/4 cup chopped red onion
Balsamic-Orange Vinaigrette:
- 1 tbs. extra virgin olive oil
- 1 tbs. orange juice
- 2 tsp. balsamic vinegar
- 1 tsp. crushed rosemary
- 2 cloves garlic, crushed
- salt & pepper to taste
Directions:
- Combine chickpeas, green bell pepper, tomatoes, and red onion in a medium bowl.
- Whisk together garlic, olive oil, orange juice, balsamic vinegar, rosemary, salt, and pepper. Pour over chickpea mixture.
- Place 2 cups baby spinach in each of four bowls.
- Place 1/2 cup cottage cheese on to of spinach.
- Divide chickpea mixture into four and evenly distribute to each of the four bowls over the cottage cheese.
What's your favorite go-to meal for lunch? Share in the comments section!
Anything salad or a wrap is my lunch go-to. Cottage cheese is great in protein smoothies...makes it creamy!
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