Spicing things up with a Mexican chickpea salad fiesta! I feel we play around with these flavours a lot these days, and I’ve got it down to a fine art of ‘if it’s delicious and evenly vaguely Mexican in theme, in it goes!’. Kidney beans, sweet potato, spicy jalapeños and lime all come together beautifully, topped with coriander and some vegan greek yoghurt (wait, we’re in Greece now – I thought this was Mexican!) to give it a creamy, rich feel. Don’t forget the toasted chickpeas too! Such a crunchy little snack and go really well with these flavours.
Alongside we’ve got a kale and tomato salad to lighten things up. Avocado and couscous are paired off in the top right compartment, followed by strawberry and pomegranate to cut through all those strong flavours. Finally, put in a cute little treat – we went with raw vegan green matcha chocolate! These little squares are just right for some guilt free snacking. It’s just a really great, no fuss lunchbox; just good flavours paired up with one another. Spicy sriracha and jalapeños go beautifully with the vegan cream cheese, making this an unforgettable lunchbox. We love the Toffuti ‘Better than Sour Cream’ for all our vegan Greek Yoghurt needs, but if anyone has any suggestions of brands to try we’d love to hear them!
- Red kidney beans, toasted chickpeas, coriander, lime, sweet potato, red and yellow capsicum, Toffuti vegan greek yoghurt, jalapeños, sriracha
- Kale, tomato, peas, spring onions, pepitas
- Strawberry, pomegranate
- Couscous, avocado
- Matcha chocolate