[Music] So today I’ve created a clean, anti-inflammatory lunch that’s fresh, filling, and easy to prep ahead. So let me show you how to make my Greek chickpea salad. It’s perfect for meal prep and packed with plant-based protein and fiber. You can see the chickpeas. Going to start with one can roasted, throw in the oven at 350 for 20 minutes. They add that satisfying crunch and 20 g of plant protein. Then you’re going to chop a full head of romaine lettuce, half cucumber, and about a cup of cherry tomatoes for color hydration and antioxidants. Once you get things in a bowl, you’re going to start with the dressing. For that dressing, whisk together 1/4 cup of red wine vinegar, 1/8 cup of olive oil, and these healthy fats help your body absorb all these vitamins while keeping inflammation down. Now, I like to add a little bit of lemon juice as well, just for that citrus touch. And you’re going to pour that right over your salad. Toss it well and top it with a/4 cup of creamy goat cheese. You can keep it vegetarian like this or customize it. Add grilled chicken, olives, even sunflower seeds for the extra boost of flavor and healthy fats. That way, it stays fresh in the fridge for up to 3 days, making it perfect for a grabandgo lunch. Simple, nutrient-packed, this keeps you fueled, clean, and satisfied. Save this for your next meal prep
Dining and Cooking