How to: Pack Your Lunch for Work {Part 2}

It’s time for another post on how to pack your lunch for work! So, you may have seen the spring veggie & chickpea salad I posted yesterday? Well, today I am going to show you how I would pack it in my lunch for work. 🙂 As you can see below, I paired the chickpea salad with a bit of spring greens, an orange, and a small handful of almonds. 

Let’s talk about the awesome health benefits of this lunch shall we?

• Chickpeas are a great source of plant-based protein with almost 20 grams of protein per 1/2 cup! They are also a great source of soluble and insoluble fiber which are important for gut health. In addition, chickpeas are a great source of folate, phosphorus, and iron. 
• Oranges are known for their vitamin C content, but they also contain a few other healthy nutrients like fiber and potassium. By pairing a vitamin C rich orange with this bean salad, you’ll absorb more of the non-heme form of iron in the beans.
•  Almonds are a great source of Vitamin E which is a powerful antioxidant. They are also a good source of magnesium and potassium which are important nutrients for fluid balance and blood pressure regulation.

Here are a few more handy brown-bag lunch tips:

• Prep a big batch of grain based or bean based salad on the weekend and pre-portion it into individual serving containers. All you have to do in the morning is grab the salad and a fruit to pair with it and you are out the door!
• Cut up a bunch of vegetables over the weekend and store in the fridge. This makes creating salads a breeze since everything is already washed, cut, and ready to go. 
• Invest in a few good glass containers. I’ve found that I prefer glass containers since I can reheat things in them without worrying that chemicals from the plastic are cooking into my food. 

For more tips on how to pack your lunch, see {Part 1}!

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