The name of the game these days is meal prep. But in my house, any food that I prep is usually devoured by a hungry man with an incredibly fast metabolisim (annoying) that I call my husband. I go to sleep to a very different refrigerator than I wake up to. That being said the name of my game is cook once, eat twice. And even this can be a challenge sometimes. But I do like to spice it up and create pretty different meals with the same dish. How can I turn dinner from the night before into lunch, all while tricking my brain into thinking it's not just boring leftovers?

When my husband and I first got together, he was amazed at what I called a salad. And to this day he claims I am the salad queen. From my perspective, and especially as a plant based eater, I am going to pack a salad with lots o' sh*t. And I will try to use whatever I have in my kitchen to make my salads action packed. Oh, and make them fairly quickly- when I'm hungry, I'm hungry and I want it to happen fast! That being said a couple items that do last when I meal prep (granted I make a BIG batch) are plain grains-- usually quinoa or brown rice and certain sauces, like my tahini dipping sauce, hummus hummus or lemon vinaigrette.

So try this salad --the chickpeas make it oh so delicious, the kale makes it super duper nutritious and the quinoa gives you a protein kick and keeps you full! Another wonderful thing about keeping salad like this overnight is that all the flavors soak in and kale tends to keep its form pretty well. I often use leftover salad for collard green wraps for hummus (karma cleanse friendly) but when I need a carb fix (or need to feed my hangry hubby) I stuff a pita pocket with salad, hummus and add tempeh for some extra punch. These are also an easy to-go option. Believe me-these were both soooo bomb!

ENJOY!