Did you know that the average Brit spends £1000 buying lunch at work over the course of the year? This cost, coupled with the single-use packaging and missed opportunity for added nutrition is why I’ve teamed up with MyNutriWeb as part of Sustainable September to help you be more sustainable when it comes to lunch. It is estimated that 28% of people look to social media to influence their lunch choices, so let me influence you with my sustainable bulgar wheat salad with chickpeas which costs less than a meal deal, is packed full of fibre, and provides 20g of plant-based protein. You can read the full blog on MyNutriWeb’s webpage.
Serves 2 but can easily be doubled up to make more lunches
- 100g bulgar wheat
- 20g chives, finely chopped
- Juice of 1 lemon
- 6 sundried tomatoes, chopped, with
- 200g cucumber, diced
- 100g flat-leaf parsley, chopped
- 1 tin of chickpeas, drained (look for those with no added salt)
Method
- Add the bulgar wheat and chives to a large mixing bowl and pour 120ml boiling water over the top. Cover and leave to steam for 10 minutes till all the water has been absorbed.
- Once cooked, fluff the bulgar wheat and stir in the remaining ingredients.
Substitutions:
- Bulgar wheat for couscous, quinoa, or orzo
- Chives for spring onions or finely diced red onion
- Sun-dried tomatoes for fresh, or roasted peppers, or artichokes
- Cucumber for courgettes, or leftover roast vegetables
- Flat leaf parsley for lettuce, rocket, watercress, spinach or any other leafy green
- Chickpeas for any other beans e.g. butter beans, kidney beans, haricot beans
Per serving: 448kcal/ 8g fat/ 1.1g saturated fat/ 65g carbohydrates/ 18g fibre/ 20g protein