High protein, high fiber PLANT BASED meal with tons of flavor and perfect for meal prep 😍

I love a chopped salad at lunch, especially for meal prep!

You can eat it by itself for a complete meal or add it as a base or side dish with other foods for some balance.

Today I added some low fat cheese and crackers and it hit the spot!

Lunch can be challenging for some — I love a good left over but sometimes we just need a very quick grab and go and this dish is one you need to add into your rotation!

Would you eat it alone or pair with something else?

Ingredients:
15.5oz can chickpeas (garbanzo beans) rinsed and drained
1 cup shelled edamame (I love @seapointfarms frozen steamable bags 😍)
1 red pepper, chopped
1 green pepper, chopped
1/4 cup diced carrots
1/4 cup dried cranberries
1 garlic clove (minced)
2 tablespoons olive oil
1 tablespoon white distilled vinegar
1 teaspoon honey (or agave if vegan)
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
Salt and pepper to taste:

Directions: combine chickpeas, edamame, bell peppers, carrots, cranberries, and garlic into one bowl. Drizzle over olive oil, vinegar, and honey. Add the seasonings. Mix to combine. Stays fresh in the fridge for up to 5 days. Enjoy!

Serving: About 4

Calories: 225 kcals

Protein: 10g

Carbs: 33g

Fiber: 10g

Fat: 6g