Today is Good Friday, the last Friday of Lent – which means it’s time to wrap up this year’s Lenten Friday series. I hope you’ve enjoyed the vegan meal ideas I’ve shared over the last six weeks! I’m closing out this year’s posts with a great recipe for the meal I struggle with most on Lenten Fridays – lunch.
For me, breakfast is always easy. Dinner is always well planned. Lunch, though? Lunch is always just grabbing whatever – and not usually plant based in this house so vegan lunches have been lackluster at best.
This salad, though, was the best lunch I had during Lent this year hands-down. It doesn’t take long to make, but the elements are also perfectly meal-prep friendly if you want to make it ahead. The warm, bbq chickpeas paired with all my favorite barbecue-inspired flavors (including dill pickles!) was such a satisfying mid-day meal.
This big, beautiful salad is the perfect for autumn – the colors remind me of the trees right now and the warm beets are perfect for a chilly day!
A nice salad is always my favorite addition to a holiday table. It’s an awesome way to showcase seasonal flavors and often elements can be made ahead, making it one of the easiest dishes to get on the table at meal time!
For this salad, the beets can be roasted and chopped ahead of time, making the prep at meal time minimal!
You’d think the fact that we’re all home with no real schedule would make lunch easier, but we’re finding that is so not the case. By the time lunch rolls around, I’m always scrambling and, of course, going out to grab something just isn’t an option right now.
To remedy the chaos, I’m trying to prep my lunches ahead. Salad jars are my favorite lunch prep – and these buffalo chicken ones are my current obsession.