Eat It All Week Salad is a healthy, meal-prep friendly salad designed to stay fresh, crunchy, and flavorful for several days in the refrigerator. Packed with fiber-rich vegetables, plant protein, and a light tangy dressing, this salad is perfect for busy weekdays, office lunches, or quick healthy dinners. Its sturdy ingredients prevent sogginess, making it ideal for preparing once and enjoying all week long.
Wash and dry all vegetables thoroughly to keep the salad fresh longer.
Chop cabbage, cucumber, bell peppers, and carrots into bite-sized pieces.
In a large mixing bowl, combine chickpeas with all chopped vegetables.
Add sunflower seeds for crunch and extra nutrition.
In a small bowl, whisk olive oil, lemon juice, salt, and black pepper to prepare the dressing.
Pour the dressing over the salad and toss gently until everything is evenly coated.
Store in an airtight container in the refrigerator. Serve chilled and mix before eating.
Green cabbage (finely chopped)
Carrots (grated)
Cooked chickpeas
Carrots (grated)
Cucumber (diced)
Olive oil & lemon juice dressing
Cucumber (diced)
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