When you have lunch at the office, chances are you often bring the same food. It’s easy but not very exciting anymore. Need some lunch inspiration? Here are three of our favorite lunch recipes for the office.
Chickpea salad sandwich is a quick and easy lunch
We all know the classic egg salad sandwich, but what if we give the old school sandwich a modern twist. You can also make a delicious salad from chickpeas. Here’s how.
This is what you need
- 150 grams of chickpeas
- 15 grams of chopped red onion
- 40 grams of sliced red pepper
- A tablespoon of mayonnaise
- Half a teaspoon of Dijon mustard
- A pinch of garlic powder
- A pinch of onion powder
- Salt and pepper to taste
- Bread to put your salad on
- Lettuce to finish off your sandwich
This is how you make it
- Place your chickpeas in a bowl and mash them with a fork or a potato masher.
- Add the rest of your ingredients here (except your bread and lettuce) and mix well.
- Then take your bread of choice and place the lettuce on it. Now you can spread your salad on it and cut your sandwich in half!
- You can store the salad in a sealed container in the refrigerator for five days.
Roasted Cauliflower Salad for a Healthy Lunch
A salad is always a good lunch to take to the office. It’s easy and you can eat it almost immediately. This cauliflower salad takes your daily lunch to the next level.
This is what you need (for four portions)
- A medium cauliflower cut into florets
- Three big carrots
- A tablespoon of cumin seeds
- Two teaspoons of paprika powder
- Salt and pepper to taste
- A quarter of a red onion, chopped
- Two tablespoons of olive oil
- 100-150 grams of iceberg lettuce
For the dressing
- 60 milliliters tahini
- A grated garlic clove
- Two tablespoons of lemon juice
- 60 milliliters of water
- 60 milliliters olive oil
- Salt and pepper to taste
This is how you make it
- Preheat your oven to 220 degrees Celsius and place a sheet of baking paper on a baking tray.
- Cut your carrot into small cubes and place this together with the cauliflower florets in a bowl. Add the herbs and olive oil and mix well until the vegetable is completely covered.
- Spread your vegetables over the baking tray and place in the oven for 20 to 25 minutes.
- In the meantime, you can make your dressing. Do this by whisking all the ingredients, except the olive oil, together. Then add your olive oil while whisking and keep whisking until your dressing is nicely combined.
- Once your vegetables come out of the oven you can assemble your salad. Put everything together in a large bowl and toss until your salad is nicely coated with the dressing.
Tofu lettuce wraps are healthy and unique
A tasty wrap is always good. But what if you want to make the wrap a little healthier? Then you can replace the wrap with lettuce! This is our favorite lettuce wrap recipe.
This is what you need (for four portions)
- 400 grams of tofu
- A tablespoon of sesame oil
- One medium onion, chopped
- 180 grams of mushrooms
- A tablespoon of chopped garlic
- 50 grams of spring onion
- 120 milliliters sunflower oil
- 200 grams of rice noodles
- A head of iceberg lettuce
For the sauce
- 240 milliliters of water
- 120 milliliters soy sauce
- 60 milliliters sesame oil
- Six cloves of garlic
- A tablespoon of finely chopped ginger
- Two tablespoons of sriracha
- 50 grams of caster sugar
- 60 milliliters rice vinegar
This is how you make it
- Remove the tofu from the packaging and drain the water. Do this by wrapping it in paper towels and then placing something heavy on top for ten to twenty minutes.
- Meanwhile, make the sauce by mixing all the ingredients together in a bowl. Mix until well combined and the sugar has dissolved. Set aside 1/2 cup of the sauce.
- Crumble your tofu and let it marinate in the remaining sauce. Put this in a covered container in the fridge for an hour.
- Heat the sesame oil in a pan over medium heat. Fry the onion until it is translucent. Now add the mushrooms and fry for five minutes. Finally add the garlic and fry for a minute. Now add the tofu with the marinade and fry until most of the liquid has evaporated. Add the spring onion. Now add three quarters of the remaining sauce and fry the tofu in it until the sauce is warm.
- Remove the pan from the heat and place your tofu in a separate bowl. Now heat your sunflower oil in the same pan. Deep fry your rice noodles in it for thirty seconds so that it becomes crispy.
- Divide your lettuce into individual leaves. Fill these with your tofu and crispy rice noodles. Pour the rest of the sauce over your wraps and you’re done!
