I love meal prepping lunches, not only because I think the flavour is better than sandwiches, but also because it makes it easier for me to include a source of plant-based protein in my lunch. For this lunch I used chickpeas, because I love how they combine with almost any flavour. If you wanted to make this lunch gluten-free, you could substitute the bulgur with quinoa, but bulgur is a lot cheaper and easier to cook, which are two big plusses for me.
This lunch is super easy to make, not only because it requires almost no cooking (it’s super quick and will take you no more than 15 minutes) but also because most of your ingredients can be kept in your cupboard. I personally always have bulgur in the house, jars of cooked chickpeas and vacuum-packed beetroots can be stored for long times, and I grow my own basil in my windowsill. The only fresh thing you need is a lemon!
Ingredients for four lunches:
- 140 grams of dry bulgur
- 400 grams of canned or other cooked chickpeas
- One lemon, juiced and zested
- 500 grams of cooked beetroot
- A handfull of basil
You will also need 4 containers, mine were 0.5 L/17 oz.
- Add water to your lemon juice to make around 250-300 mL
- Add your bulgur to a pan and add the lemon water, bring to a boil and simmer until all liquid has been absorbed
- Stir your lemon zest, cut up basil and chickpeas through your bulgur
- Cut your beetroot into cubes, and add a quarter of your cubes to each container
TIP: like a bit of heat? Add halve a teaspoon of ground chillies to your beetroot cubes to give them a bit of a kick!
- Next, add a quarter of your lemon-bulgur-chickpea mixture to each container.
- Optional: season to taste with salt and pepper
- Store in the fridge or freezer until needed