Normally, salads and meal prep do NOT mix.
But this warm kale chickpea salad is definitely an exception.
Why? One, it’s mostly cooked so there’s less opportunity for it to get all soggy like a regular prepped salad might.
Two, it’s already balanced with a protein (chickpeas), veggies (kale) and a carb (butternut squash) in addition to feta cheese and pomegranate seeds.
As always, this meal prep is super easy to switch up. You could use a different cheese, different collared greens or spinach, walnuts instead of pecans and cranberries instead of pomegranate seeds.
By the way, this was the first time I had ever worked with a fresh pomegranate. It was a pretty messy process! If you’ve never cut open and prepped pomegranate, here’s the article I read to help (yes, I had to look that up).
I don’t have a great track record with meal prep salads.
When I first started meal prepping, I would try to make Greek salads ahead of time, but they would always turn out so soggy. Using cucumbers and raw tomatoes in a meal prep — rookie mistake.
Anyway, I tried various salads and they ALWAYS got tossed or they weren’t satisfying enough, and I would go get a bagel right after eating it. Ugh.
I learned the hard way, friends. You’re safe with this kale chickpea salad, I promise. It’s too yummy to toss and is balanced with the right nutrients to fill you up.
Want to add even more protein? This would taste great with chicken or fish. Maybe shrimp too? Try it! I encourage creativity with my recipes.
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