When a co-worker of mine recently asked whether the recipe for the salad I was eating for lunch was up on my blog, an idea came to mind for an opportunity to start a new mini-series here on the blog. The salad she inquired about wasn’t posted, and it made me realize that although I pack some sort of salad for lunch a majority of the time, I rarely post the recipes here on the blog. I thought starting something called the Lunchbox Series would be a great platform to share all the different types of quick and easy meals I throw together to bring to work. They may not be fancy, but I ensure you they are as delicious as they are healthy.
With this series I could also finally share some of the fabulous salad combinations I’ve had recently. Often people hear the word salad and think ‘boring,’ but I’d like to share a variety of amazing salad combinations that are not only full of flavors and textures, but are satiating and healthy to boot.
Roasted Butternut Chickpea Salad with Tahini and Balsamic
Arugula (I used a couple of large handfuls)
~ 1 cup of diced, roasted butternut squash
1/2 cup of chickpeas
1-2 tbsp tahini
1/2 tbsp balsamic vinegar
Assemble this salad by laying a foundation of arugula and topping it with the butternut squash and chickpeas. Drizzle with tahini and balsamic, and enjoy! I preferred this salad warm, but you could eat it chilled as well.