This was one of the very first of my recipes to go viral on Instagram – and for good reason! It’s an incredibly easy packed lunch to throw together when you’re in a pinch. I use chickpea pasta in this vegetarian recipe as a nutrient-dense protein source that’s also gluten-free, but if you want to add more protein – chicken and salmon pair perfectly!

Ingredients:

  • 1 cup chickpea pasta, cooked
  • handful of spinach, sliced
  • handful of cherry tomatoes, halved
  • 3-4 sun-dried tomatoes in brine, sliced
  • 1-2 tbsp of the sun-dried tomato brine
  • 1/2 avocado, diced
  • juice of 1/4 lemon
  • 1/4 cup grated parmesan cheese
  • pepper, to taste

Instructions:

Cook the Pasta:
Cook the chickpea pasta according to package instructions. Once cooked, drain and rinse under cold running water to cool. Set aside.

Prepare the Vegetables:

  • Slice the spinach into thin strips (this is optional, I just prefer eating it this way)
  • Halve the cherry tomatoes.
  • Slice the sun-dried tomatoes and set aside 1-2 tbsp of the brine to add as a flavourful dressing.

Assemble the Salad:

  • In a meal prep container, add the cooled chickpea pasta.
  • Top with sliced spinach, cherry tomatoes, and sun-dried tomatoes.

Add the Dressing and Toppings:

  • Drizzle the reserved 1-2 tbsp of sun-dried tomato brine over the salad.
  • Add the diced avocado and squeeze the lemon juice on top to prevent browning (see tips below).
  • Sprinkle with grated Parmesan cheese.

Finish and Serve:

  • Finish with a few cracks of black pepper to taste. Tip: add a pinch of chili flakes for an extra kick in desired.
  • Mix thoroughly before serving or store in the fridge for a grab-and-go lunch.

Extra Tips:

  • Store in an airtight container and consume within 1-2 days for maximum freshness. If you’re making this a day in advance, I recommend keeping the avocado halved and dicing it before serving.
  • Add additional protein like grilled chicken or salmon for a heartier option.

Watch the viral Instagram video below!