Ingredients
- 75 g cherry tomatoes, quartered
- ½ Lebanese cucumber, chopped
- ¼ cup drained, canned, no added salt chickpeas
- 2 teaspoons sliced Kalamata olives
- 1 tablespoon chopped parsley
- 2 tablespoons hummus dip
- ½ cup cooked brown rice
- ⅓ cup cottage cheese
- 1 hard-boiled egg, halved
- Pinch ground paprika, to sprinkle
- Lemon wedge to serve, optional
Method
Step 1
Combine tomatoes, cucumber, chickpeas, olives and parsley in a small bowl.
Step 2
Using a lunchbox with compartments, spoon tomato mixture and rice, cottage cheese and hummus into separate compartments. Top hummus with egg. Sprinkle with paprika and add lemon wedge. Seal with lid. Keep refrigerated.
Tips
- This recipe is easily multiplied to make several lunchboxes to feed the whole family.
- Vary the salad mix by using whatever you have on hand. Try adding chopped capsicum, grated carrot, sliced celery or mushrooms.
- Replace chickpeas with no added salt canned beans or lentils, if preferred.
- Cooked quinoa, wholemeal couscous or wholemeal pasta can used instead of rice.
- Lunchbox can be filled the night before. Store in the fridge. Pack in a chiller bag with an ice brick to transport.
