One more week to go! With holiday travel and shopping starting to consume waking hours, it may be getting tougher to pack a lunch for Take Your Lunch Tuesdays from BUILT. But hang in there. After all, as we saw in Week Two and Week Three, you don’t need more than a few minutes to make something healthy and delicious. Today, you can try a new recipe for Lemony Chickpea Salad with Cranberries, Walnuts, and Pecorino. Also, be sure to let us know how you’re doing and sign up for our giveaway below.
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We know you’re swamped this week and that things are only going to get busier through the end of the year. So we came up with a super-easy recipe that can be thrown together from pantry staples. Inexpensive cans of beans add substance to a simple salad or bowl of soup, and they can even become a meal on their own, as you’ll see in the recipe below. This dish is actually best when it’s made the night before so that the flavors have time to mingle.
By the way, if you haven’t had a chance to check out any BUILT lunch totes yet, take a look before you finish your holiday shopping. Their re-usable bags would make great “green” gifts for friends and family this year. The sassy over-the-shoulder Verve bag would be perfect for a stylish female friend, while your dad might appreciate the Gourmet Getaway tote in black or lively green. And they’re all 20% off through December 7th when you use the discount code APT20 at www.builtny.com!
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• BUILT Giveaway! Don’t forget to enter the BUILT giveaway for a chance to win a $250 online gift certificate good for any purchase at www.builtny.com. Click on the form at the bottom of this page to enter!
Lemony Chickpea Salad with Cranberries, Walnuts, and Pecorino Makes one serving Active Preparation Time: About 15 minutes
1 cup orange juice, apple juice, or water 1/3 cup dried cranberries 1 15-16-ounce can chickpeas (also referred to as garbanzo beans), drained and rinsed 1/4 cup roughly-chopped walnut pieces 1/4 cup grated Pecorino Romano or Parmesan cheese 1 teaspoon lemon zest 2 teaspoons lemon juice (about 1/2 lemon) 1 teaspoon olive oil Kosher salt Black pepper Optional: 2 tablespoons minced parsley, 1/2 cup shredded leftover meat (such as chicken or lamb)
Pour the juice or water into a microwave-safe bowl and microwave on high for 2 minutes. Add the dried cranberries, and let sit for at least 10 minutes until the cranberries are plump. Drain through a strainer.
Combine the drained chickpeas, walnut pieces, plumped cranberries, meat (if using), and parsley (if using) in a small container with a tight-sealing lid. Sprinkle the cheese and lemon zest on top, then seal the lid and vigorously shake the container. Open the container and drizzle the lemon juice and olive oil on top, along with a generous pinch of salt and a few pinches of pepper. Cover and shake again.
• Packing Tip! To round out your lunch, throw in some raw veggies like baby carrots, sliced peppers, or cauliflower florets with a scoop of your favorite yogurt for dipping.