Ingredients

  • 200 grams can chickpeas (use ½ a 400-gram tin, reserve the remaining 200 grams for lunch the next day!) (rinsed and drained well)
  • 1 tbsp low salt pesto (find the lowest salt version in the supermarket aisle or you can prepare your own)
  • 1 tbsp pitted kalamata olives
  • 6 cherry tomatoes (cut in halves)
  • A sprinkle of feta or cheddar cheese for serving

 

Instructions

 

  1. Combine all the above ingredients in a lunch container (except the cheese).
  2. Sprinkle over the cheese of your choice on top.
  3. At lunch time, no extra heating or preparation required.

 

Chickpeas count in the vegetable serves for a day. A lunch box like this will get you over a serve of vegetables for the day.

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