A hearty salad to share between two? Yes please! Double the quantities to get 4 days of meal-prepped lunches just for you!


Serves 2. Per serve: 369cal/37 g protein/ 28g carbohydrate/9 g fat


  • 400g tinned chickpeas, rinsed
  • 1 tsp sesame oil
  • 1 tsp brown rice vinegar (or cider vinegar)
  • 1 tsp soy sauce (or Tamari for GF)
  • 1 tsp lemon juice
  • 300g bag of rocket leaves, washed
  • 4 brussels sprouts, finely shredded
  • 1 spring onion, finely sliced
  • 2tsp mixed seeds (i.e. pumpkin, sunflower)
  • 200g shredded chicken breast (i.e. from deli, cooked roast chicken, or homemade)



  1. Combine oil, vinegar, soy, lemon juice and chilli in a bowl and set aside.
  2. Stir chickpeas and shredded sprouts through the rocket
  3. Add spring onion and scatter over seeds and chicken, toss through dressing to serve.


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