Easy Lunch: Hummus, Veggies, Kaleslaw and Nachos (vegan, soy-free, gluten-free)

I’m not sure what to call this, but I call it lunch sometimes when I don’t know what to have/make. It’s easy and can be made ahead of time, perfect to fit into a lunch bag.

Make a batch of simple hummus and a batch of kaleslaw ahead of time. Keep them in the fridge and then when you’re making your lunch, throw in some fresh organic veggies (carrots, cucumber, zucchini, sweet peppers, broccoli, etc.) and organic nachos, and voila! Easy lunch in 3 minute-flat! You’re welcome! 😉

Simple as that! Makes a great lunch for work or school. It’s fresh, nutritious, and yummy!

So, next time you’re wondering what to make for lunch, think about this!

Now, go and share the love! Use the sharing buttons below to like/share/pin! 🙂

ECP xo

Quick Hummus 6 to 8 servings

• 1 small can (398 ml) organic chickpeas, rinsed (if you have time, you can use dry chickpeas, let them soak overnight, up to 12 hours)
• 1 clove of organic garlic, peeled
• A small handful of fresh organic parsley, washed
• 3 Tbsp. high quality organic extra-virgin olive oil
• 1 Tbsp. freshly squeezed organic lemon juice
• 2 Tbsp. freshly squeezed organic orange juice (store-bought will not taste the same!)
• 1 Tbsp. raw organic sesame seeds or 1 tsp. organic tahini
• 1/2 tsp. organic ground cumin
• 1/8 tsp. organic cayenne powder
• 1/4 tsp. unrefined grey sea salt
• Freshly ground pepper to taste

Put all ingredients in a food processor and pulse until very smooth. If too thick, add a bit more olive oil and keep pulsing.

KaleSlaw (winter slaw) 7-8 servings

20 min preparation

Dressing:

• 1/2 cup organic mayonnaise
• 1/2 cup raw unfiltered organic apple cider vinegar
• 1/3 cup organic high quality extra-virgin olive oil
• 1 Tbsp. raw local organic honey
• 1 Tbsp. organic Dijon mustard
• 1 Tbsp. freshly squeezed organic lemon juice
• 1/4 tsp. unrefined grey sea salt
• freshly ground pepper to taste

Salad:

• 1/4 small organic savoy cabbage (or green cabbage), cut in very thin slices (shredded)
• 1/3 small organic red cabbage, cut in very small slices (shredded)
• 4-5 large organic kale leaves, washed, very thinly sliced (make sure to remove the hard core)
• 2 large organic carrots, shredded (use the large side of a cheese grater)
• 2 organic Granny Smith apples, cut in 4, cored, sliced and cut in small pieces

Prepare the dressing first, mix all the ingredients in a bowl or in a mason jar. Set aside.
Mix all the prepared vegetables and the apple pieces in a very large glass or ceramic bowl, pour all the dressing on top and mix really well (I use kitchen tongs to make it easier). Can be enjoyed right away but this salad will taste better if you let it develop its flavours a bit. Can easily last a 4-5 days, covered, in the fridge.