Something that I do pretty much every Saturday or Sunday is do as much prep work for the week as possible. I figure out what I will be making for dinners, make sure we have lots of healthy snacks ready go for the week and make a big grain salad for lunches. The more prep work I do the healthy my week ends up. If I have great options in front of me I will choose them.
In order to keep things interesting I make sure to try new flavors in the salads. I change up the grain, add in different types of beans and veggies, and try different dressings. My salad for this week features freekeh, lots of fiber and protein and it soaks up dressing wonderfully. This version includes fire roasted tomatoes, chickpeas, feta and a soy ginger dressing. I prefer this cold and it is so great for lunch.
My salad building basics:
Start with cooked and cooled grains (like quinoa, couscous, freekeh)
Add in beans and vegetables
Cheese of your choice (if desired)
Salt/Pepper/Seasonings
Top with homemade dressing
With all those options you have endless salad combinations!
- 1 cup freekeh
- 1 can chickpeas, rinsed and drained
- 1 can fire roasted tomatoes, drained
- ½ cup feta cheese
- Salt./Pepper
- For the Dressing
- ¼ cup soy sauce
- 4 tbsp olive oil
- ¼ tsp ground ginger
- 1 garlic clove, minced
- Salt/Pepper
- Cook freekeh according to package instructions, set aside to cool.
- In a large bowl combine cooled freekeh, chickpeas, tomatoes, feta and salt/pepper.
- Whisk together soy sauce, olive oil, ginger, and garlic.
- Pour over salad and serve or chill for a few hours.
