Blueberry, Broccoli & Chickpea Detox Jar
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Five big jars of blueberries, broccoli, chickpeas, spinach and crunchy seeds over lemon vinaigrette. A simple way to meal prep lunches for a few days.
Ingredients
Salad
- 10 tbsp lemon vinaigrette
- 6 mini cucumbers sliced
- 1 1/4 cups shredded cabbage
- 1/2 red onion chopped
- One 15-oz can chickpeas drained
- 1 1/4 cups chopped broccoli
- 1 pint fresh blueberries
- 1 1/4 cups shredded carrots
- 5 cups baby spinach
- 5 tbsp chopped raw almonds
- 5 tbsp pumpkin seeds
Equipment
- 32-oz jars
- cutting board
- chef’s knife
Directions
- Prepare: Wash the produce and dry it thoroughly, drain the chickpeas, and make or buy a lemon vinaigrette.
- Assemble: Divide the dressing between the jars. Add cucumber, onion, chickpeas, broccoli, cabbage, carrots, blueberries, spinach, almonds, and pumpkin seeds. Chill the jars upright; empty into bowls before eating.
- Store: Refrigerate right away; for meal prep, eat within 3 days.
- Serve: Stand the jar upright until you are ready to eat. Pour it into a bowl, toss with the dressing, and serve cold.
Notes
Keep refrigerated at 40°F (4°C) or below.
Nutrition
Serving: 502g | Calories: 400kcal | Carbohydrates: 39g | Protein: 12g | Fat: 25g | Saturated Fat: 4.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 182mg | Potassium: 967mg | Fiber: 9.8g | Sugar: 15g | Vitamin A: 8403IU | Vitamin C: 54mg | Calcium: 148mg | Iron: 3.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for 5 jars; lemon vinaigrette counted as oil and vinegar dressing, One 15-oz can chickpeas counted as canned chickpeas, drained (one can 250 g). Brands and portions vary, so use it only as an approximation.