The fiber and protein in this lunch will keep you satisfied all afternoon, and your taste buds will never grow bored eating it regularly since the ingredient options are practically endless. “I'll make it Mexican with black beans, corn, and cilantro; Italian with cannellini beans, chopped red peppers, and basil; and Middle Eastern with chickpeas, cucumbers, and eggplant,” says nutritionist Stephanie Pedersen.
Tote-it tip: Make your salad in the container you’ll carry it in for easy clean up.
1 cup cooked beans
1/2 cup chopped cooked chicken (or other protein)
1 cup cooked or raw vegetables
1 tablespoon fresh herbs (optional)
2 tablespoons lemon juice (or vinegar of choice)
2 tablespoons extra virgin olive oil (or other oil of choice)
In a 4-cup food storage container, layer salad ingredients in order. Mix dressing ingredients together and pour over salad. Place lid on container and gently shake a few times to distribute dressing. Refrigerate until ready to serve.
Nutrition score per serving (made with chickpeas, chicken breast, cucumber, and spinach): 450 calories, 5g fat (1g saturated), 45g carbs, 28g protein, 16g fiber
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