|Curried Chickpea and Brown Rice Salad|
served over a bed of organic spinach
So this past weekend when I had time to work in the kitchen I took advantage. Instead of planning to stop at Subway or the grocery store to grab a quick meal during my busy Monday evening rush, I made a large batch of this salad, shared some with my husband for lunch that day and packaged up a big bowl to take for dinner the next night. Since this meal is vegan, there is no need to keep it constantly refrigerated. It honestly tastes best when left at room temperature for an hour or two so it was perfect when I took it out to eat while my kids were in dance class last night. And unlike some other parents who I know where complaining about being hungry and having to wait for dinner, I was well fed, and had something to do to keep me busy while my children took their classes. It is definitely delicious, and of course since it is made with all whole grain, all natural, plant based ingredients, it is a nutrient rich powerhouse of a meal as well.
Curried Chickpea and Brown Rice Salad
|all mixed together|
|two lunches, one lunch to go and one dinner to go|