Pack and Go Salad

  • Serves: 2
  • Cooking Time: 10 MINS
  • Total Calories: 440 CALS

Nutrients per serving:

  • Fat: 33g
  • Sugars: 4g
  • Protein: 13g
  • Fibre: 6g
  • Carbohydrate: 23g


Divide spinach, cucumbers, tomatoes, chickpeas and eggs between two resealable plastic containers.

Vinaigrette: Whisk together oil, vinegar, shallot, chives, Dijon mustard, honey, salt and pepper until combined. Pour into two small resealable plastic containers; pack along with salad.


For extra protein, add a sliced grilled chicken breast or leftover steak to the salad.

To cook hard-cooked eggs: In saucepan large enough to fit eggs in single layer, place eggs and fill with enough cold water to cover eggs with 1 inch (2.5 cm) of cold water. Cover and bring eggs to rolling boil over high heat. Remove from heat; let stand in water for 18 to 23 minutes depending on the size (18 minutes for medium-size eggs, 20 minutes for large eggs and 23 minutes for extra-large eggs). Drain water; immediately run cold water over eggs until cooled (rapid cooling helps prevent a green ring from forming around yolks).


  • Salad
  • 4 cups (1L) fresh baby spinach
  • 1/2 cup (125mL) sliced cucumbers (half moons)
  • 1/2 cup (125mL) halved cherry or grape tomatoes
  • 1/2 cup (125mL) canned chickpeas, drained and rinsed
  • 2 hard-cooked eggs, peeled and sliced
  • Vinaigrette
  • 1/4 cup (60mL) extra-virgin olive oil
  • 2 tbsp (30mL) apple cider vinegar
  • 1 tbsp (15mL) minced shallot
  • 2 tsp (10mL) chopped fresh chives
  • 1 tsp (5mL) Dijon mustard
  • 1/2 tsp (2.5mL) honey
  • 1/4 tsp (1.25mL) each salt & pepper