#desk lunch

07.11.2018

It’s my birthday this week so I decorated my planner with “happy birthday” stickers. Yeah. I turn 6. 

Sad desk lunch, my ass! I usually go home for lunch, but I got stuck at work and worked through lunch. There is exactly one restaurant within quick walking distance of my office (a hole-in-the-wall sandwich shop), and I was able to get this healthy assortment of whole foods. Baked potato, salad, and watermelon chunks. Being stuck at a desk doesn’t mean you have to eat garbage. 

This salad is pretty quick to throw together and it SO delicious. The beans hold up really well in the fridge and soak up all that tasty dressing making them even more flavorful the next day. 

It’s a great side with grilled anything or Greek food.  Just like the Black Bean Avocado Corn Salad, this is a great option to make on Sunday and have for lunches during the week.

Ingredients

Salad:

2 cans garbanzo beans (3 cups), rinsed and drained

1 can black beans (1 1/2 cup) rinsed and drained

1/2 cup white onion (diced)

1 clove garlic (minced)

2 cups grape or cherry tomatoes quartered

1/2 cup fresh parsley (chopped)

1/3 cup fresh mint (chopped)

Dressing:

4 Tablespoons olive oil

2 Tablespoons red wine vinegar

2 Tablespoons lemon juice

Zest of one lemon

1/2 teaspoon za'atar

Cayenne pepper to taste

Himalayan salt to taste

Instructions

Combine the salad ingredients in a large bowl.

Add the dressing ingredients to a jar with a lid and shake

Pour the dressing over the salad and toss to combine.

Store it in the fridge until you are ready to eat. It stays tasty for a couple of days.

creamy dreamy @traderjoeslist butternut squash soup.