Thank goodness for my new job!
I get home by 11:45, so I actually have time to make lunch & even enjoy eating it.
Today I made a Chickpea & Spinach Salad.
1 3/4 cups cooked & drained chickpeas
1 cup chopped baby spinach
1 cup halved cherry tomatoes
juice from 1 lemon
3 tbls. olive oil
1 tbls. chopped fresh parsley
1 clove minced garlic
Toss all ingredients in a bowl.
Add sea salt & pepper to taste.
Sprinkle salad with pumpkin seeds after serving.
Makes 2 large detox size servings.