Chris Meal Preps Lunch For a Week | From the Test Kitchen & Healthyish | Bon Appétit

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is a nut-free alternative.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein while maintaining creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: none

Dried herbs are convenient and last longer.

Soak 1 pound of chickpeas overnight.

In a large pot, combine soaked chickpeas, 2 quarts of water, 1/4 cup of olive oil, 1 sliced medium onion, and 6 cloves of garlic.

Bring the mixture to a simmer and cook until the chickpeas are tender, about 1.5 to 2 hours.

Drain some of the liquid from the cooked chickpeas but reserve it for later use.

Assemble the salad by placing chickpeas on a plate with radicchio, diced cucumber, and roasted carrots.

For the tahini ranch dressing, combine tahini, olive oil, water, onion powder, and garlic powder in a blender and blend until smooth.

Taste and adjust seasoning as needed, ensuring it remains creamy and emulsified.

Add fresh herbs to the salad as desired.

Prepare 10-minute eggs by lowering eggs into gently boiling water and timing for 10 minutes from when the water returns to a boil.

Serve the salad with the tahini ranch dressing and sliced 10-minute eggs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens