We had my chickpea, celery, and artichoke salad. Baked butternut squash with orange juice and cinnamon drizzle, packaged stuffed grape leaves, and egg salad.
It was actually easy to prepare and assemble, made a great presentation, and was very satisfying
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I started with the salad. It was a chopped vegetable salad that did not contain lettuce. For some reason, that has been my salad of choice lately: chick peas, chopped red onion, halved cherry tomatoes, fresh basil, chopped celery, chopped red cabbage and marinated artichoke hearts ( chopped up) from a jar. I love it.
I made a dozen hard boiled eggs the night before and in the morning mashed them into egg salad using the lower fat olive oil mayo. Served it with gluten free crackers. ( sometimes I just get very into egg salad.. this was one of those times)
In addition, I simply halved and baked a butternut squash face down until tender. Turned it face up and drizzled it with fresh squeezed orange juice and sprinkled it with cinnamon.
The stuffed grape leaves was a last minute thought since i had a container in the closet.
It was a healthy lunch and it looked pretty too.
I love each dish here, fabulous lunch. I adore chick peas. xo
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