Meal prep is game-changing in theory but can be hard to put into practice, nevermind keep up with. Not every recipe is designed to stay fresh and appealing after a few days in the fridge, but this citrus, chickpea and Brussels sprout salad actually gets better with time. Store it in a glass container for up to a week and enjoy as a side, as an entrée by adding protein, or top on a bed of greens as giant salad.
We snagged this recipe from dietitian nutritionist and meal prep master, McKel Kooienga of Nutrition Stripped, whose tips and tricks for weekly meal prep have helped us keep up the habit.
“Meal prep is my secret weapon when it comes to staying nourished and on track during a busy week,” McKell shared with us. “We all want more time – more time to spend with our friends and family and time for doing the activities we love. It’s just about creating the time.”
Scoop up McKell’s guide to weekly meal prep here, then learn to make this simple, but satisfying Brussels sprout salad…
CITRUS CHICKPEA AND BRUSSELS SPROUT SALAD
Makes 4 servings
1 orange, peeled and segmented
2 (15 oz) cans organic chickpeas
1 lb roasted Brussels sprouts
1⁄2 cup red onion, thinly sliced
1⁄2 cup chopped almonds
1⁄4 cup raisins, optional
pinch of sea salt
black pepper, adjust to taste
juice of 1 lemon
2 Tbsp olive oil
1/3 cup fresh parsley, chopped
If you have the oven on cooking other vegetables for your weekly staples, roast the Brussels sprouts alongside.
Toss all ingredients together in a large bowl and make sure the olive oil and lemon has coated all ingredients. Adjust seasonings to taste.
Store in a glass container for up to a week and enjoy as a side, as an entrée by adding protein, or top on a bed of greens.