For me, there’s nothing much worse than a soggy sandwich at lunch time. But preparing a decent lunch can prove too much of a challenge on a busy weekday morning, especially if you have multiple household members to feed! That’s why we’ve rounded up our fave prepare-ahead, quick and easy lunch dishes that all the family will love: Red Slaw & Toasted Hazelnuts, Roasted Red Pepper & Chickpeas, Homemade Falafels in Pita Bread.

 

 

Red Slaw & Toasted Hazelnuts

 

Crispy and crunchy, sweet and tangy…this yummy slaw has a lot going on yet it’s super quick and simple to prepare and can be stored in the fridge for up to 5 days. 

 

Prep Time: 15 mins

Cook Time: 5 mins

Serves: 6

 

Ingredients

  • 1 apple, peeled and grated
  • ½ red cabbage, shredded
  • 2 medium carrots, peeled and grated
  • 1 large uncooked beet, peeled and grated
  • 1 small red onion, finely chopped
  • 1 tbsp Greek Yogurt
  • 1 tbsp mayonnaise
  • 1/3 cup (25g) hazelnuts
  • 1 tsp wholegrain mustard
  • 1 tsp white wine vinegar
  • 1 tbsp orange juice
  • pinch or salt & pepper

 

 

Directions

  1. In a small bowl whisk together the mayo, Greek yogurt, white wine vinegar, orange juice, mustard, salt and pepper. Set aside.
  2. Mix all the prepared vegetables together in a large salad bowl. Pour the dressing over the veggies and toss well.
  3. Toast the hazelnuts over a medium heat in a dry pan for a few minutes until they have turned a golden brown.
  4. Allow the nuts to cool, then roughly chop them and mix them into the salad.
  5. Leftovers can be stored, covered in the refrigerator, for up to 5 days.

 

 


 

Roasted Red Pepper & Chickpeas

 

Roasting red peppers is super easy and gives them a depth and smokiness that can’t be beat.  This tasty mix of chickpeas and roasted red peppers is a welcome change to the standard lunch fare. 

 

Prep Time: 10 mins

Cook Time: 5 mins

Serves: 4

 

Ingredients

  • 2 x 15 oz (425g) cans cooked chickpeas, drained & rinsed
  • 4 medium red peppers
  • 4 green onions, thinly sliced
  • 4 tbsp fresh mint, chopped
  • 1 tbsp fresh parsley, chopped
  • 2 tbsp fresh lemon juice
  • 2 tbsp extra virgin olive oil
  • 100g feta cheese, cubed (optional)
  • pinch of salt & pepper

 

 

Directions

  1. Chop the roasted peppers into halves and remove the seeds.
  2. Roast the pepper halves on a hot griddle or under a grill until blackened.
  3. Place blackened peppers in a bowl and cover with plastic wrap, allowing the pepper to steam and soften.
  4. Once the peppers have cooled, dice them into small pieces. (Prior to dicing, you may wish to slide the skins from the outside of the peppers as they may be quite loose.)
  5. Mash the chickpeas roughly with a fork.
  6. Mix all of the ingredients together in a large bowl, seasoning to taste with salt, pepper and lemon juice.
  7. Serve atop crusty wholemeal bread.

 

 


 

Homemade Falafels in Pita Bread

 

There is nothing as satisfying as making a restaurant favorite at home.  Falafels are so easy to make there is no reason not to give it a whirl. Soooo tasty and good!

 

Prep Time: 10 mins

Cook Time: 10 mins

Serves: 4

 

Ingredients

  • 2 tbsp all purpose flour (or gluten free)
  • 1 garlic clove, minced
  • 1 x 15 oz (425g) can chickpeas, drained & rinsed
  • 1 small red onion, finely chopped
  • ½ tsp harissa paste
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • handful fresh parsley
  • pinch salt & pepper
  • 1 tbsp orange juice
  • pinch or salt & pepper

 

For Salsa

  • 4 ripe tomatoes, finely diced
  • 1 big bunch of fresh coriander, roughly chopped
  • 1 small red onion, finely diced
  • 1 limes, juiced

 

To Serve

  • 4 wholemeal pita breads
  • 2 handfuls Green salad leaves, chopped

 

 

Directions

  1. Pat chickpeas dry with a paper towel.
  2. Place the chickpeas, red onion, garlic, parsley, spices, chili paste, flour and a pinch of salt into a food processor.
  3. Blend until fairly smooth and then shape into 1.5 inch balls with your hands.
  4. Heat oil in a non-stick frying pan over medium high then add the balls, frying and turning as many ways as possible until golden. Set aside on a kitchen paper lined plate.
  5. In a small mixing bowl, combine all the salsa ingredients.
  6. Store cooked falafels, salsa and chopped salad covered in fridge until the day you want to eat them.
  7. Toast the Pita breads and fill with a combination of salad, falafel and salsa.

 

Leave us a comment and let us know what you thought of these vegetarian lunch recipes!

 

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