Lunchbox: Chicken, chickpea and pumpkin salad + snacks
Please log in to save or rate.
Time to make:
(at time of publication)
Full ingredients list:
125g peeled pumpkin, cut into 2cm cubes
125g can chickpeas, rinsed, drained
50g cooked skinless chicken breast, chopped
50g oil-free roasted red capsicum, chopped
1 cup baby spinach
2 teaspoons white balsamic vinegar
1 teaspoon olive oil
170g tub reduced-fat plain yoghurt sprinkled over with 2 teaspoons shredded coconut and 1/4 cup fresh or frozen raspberries
2 x 9-grain Vita-Weat crackers with 2 teaspoons peanut butter
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 180°C. Line a small baking tray with baking paper. Place pumpkin on the prepared tray and lightly spray with oil. Roast for 20 minutes, or until golden and tender.
Step 2Combine roasted pumpkin, chickpeas, chicken, roasted capsicum and spinach in a bowl. Transfer to an airtight container and refrigerate until ready for lunch. To serve, drizzle salad with balsamic vinegar and oil, and toss to combine.
In place of pumpkin, you can use 1/2 cup of leftover roast vegetables from dinner, such as potato or sweet potato.
Make it gluten free: Use gluten-free crackers.
About this recipe
First published: October 2016