How to Make It
In a lidded container, lay a base of quinoa, then a mix of rinsed and dried greens like baby arugula, torn kale and/or radicchio, and lettuces.
Layer in roasted veggies. Try carrots, sweet potatoes, or cauliflower. Got an extra 2 minutes? Slice fresh radishes or fennel.
Top with roasted chickpeas, toasted pumpkin and sunflower seeds, and fresh herbs.
Pack dressing separately so the salad stays crisp.
Feel free to swap leftover chicken for the chickpeas—just shred and store in bone broth to keep it moist until it’s time to pack lunch.