You know how at many lunch restaurants they make the combos where you get to pick two between soup, salad, and half a sandwich? I always have such a hard time choosing, so today, I made my own You-Get-All-Three and with half a sandwich, a cup of soup, and a delicious chickpea salad.
Rewinding just a bit, yesterday we had an all staff lunch meeting at work since our big annual conference is coming up this weekend. We went over travel policy and last minute items since this is a huge conference and almost everyone from the office attends. Since the meeting was over lunch, we had it catered by one of my favorite places – The Juice Joint! This is my go-to place anytime I don’t bring a lunch because the food is healthy, delicious, and the ingredients are so fresh! I was thrilled to hear we were getting lunch from there because a lot of times when lunch is ordered for us it involves pizza, wings, and mayo-heavy sandwiches and salads that I wouldn’t normally get if it were up to me.
There was even a whole tray of vegetarian sandwiches!
I took two halves – – a roasted veggie and mozzarella sandwich and the Holland’s Pocket (you know its bad when you know the exact names of everything on the tray when you were the one who ordered it…)
The Holland’s Pocket was a whole wheat pita stuffed with hummus, carrots, sprouts, spinach, and lemon juice, and the Roasted Mozarella and Veggie sandwich is multigrain bread with roasted zucchini, squash, red peppers, sprouts, tomato, basil & fresh mozzarella cheese drizzled with balsamic vinaigrette. I also split a bag of the Sea Salt and Black Pepper Kettle Chips with Kara (sooooooo good) and ate way too many pieces of the candy that was put on the table to get us excited about working 17 hour days in Columbus.. 😉
After lunch was over (and I made sure everyone had eaten – don’t worry), I grabbed an extra Holland’s Pocket and stashed it away for lunch today. Good decision.
I also had some green beans and peppers from my CSA on the side for an extra veggie boost. For number two of you-get-all-three I had a chickpea salad with my made from dry garbanzos!
In the mix:
- 1/2 cup chickpeas
- 1 cup cherry tomatoes
- green beans
- red onions
- 1 tsp olive oil
- 2 tsp balsamic vinegar
SO good. I seriously cannot get over what a difference these chickpeas are compared to dried. Can’t wait to dive into my black beans and limas – when I’m back from Columbus!
Part three of lunch was some leftover soup that Wil made for me Sunday night. I asked him to make me soup after we got back from Philly because I was not feeling so hot and soup is always the thing I crave when I’m feeling sickly. He took lots of veggies from our CSA – onions, pattypan squash, tomatoes, and green beans, and sauteed them in 1 tsp olive oil until they got some color, and then added them to veggie stock and water (half and half). He added 1 cup of dried barley to give it a little more bulk and some spices, and made this awesome soup. The whole recipe had 7 points (6 from the barley, 1 from the olive oil) and I had a huge serving last night for dinner as well as Sunday night, and then a cup today. There’s still some left and it is SO flavorful.
Making your own lunch is great so you don’t have to pick just two…
If you have to choose between soup, salad, and sandwich, and can only pick two – which do you normally go with?