Clients often ask me for time-saving tips to prep healthy meals fast. Personally, when it comes to lunch, I rely on canned fish and canned beans. This Salmon & Mint Chickpea Salad, which uses both, is just one of the recipes in my rotation. Why canned fish and canned beans? Besides being quick to prepare, they are:
- minimally processed,
- easy to keep on hand in the pantry,
- relatively inexpensive,
- excellent sources of protein and
- very versatile.
This salad’s a cinch to whip up, is easily portable and keeps in an airtight container for up to three days. There is no meal faster than a leftover salad – you don’t even need to reheat it!
And if your garden is currently overgrown with mint like mine, this is a delicious way to use up some of it. No mint? No problem. Just sub in parsley or another favourite fresh herb such as chives. As with any salad, feel free to add other veggies you like too. Bell peppers, green onions and radishes are all tasty, healthy and colourful additions.
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