It helps to have one or two serving batches of frozen cooked legumes on hand, as they are much healthier than canned. But even those are an excellent choice in a pinch.
I layered some prewashed spinach on plates, and then cucumber, celery, mushrooms, and the chickpeas. For the dressing, 1/3 c or 80ml cider vinegar, 1 T/15ml olive oil, and the same amount of Dijon – whisk together for 2 servings.
You could also make one of those handy mason jar salads this way, and take it to the office.
That’s it! Now back to work.