- 50 g of chickpeas, cooked
- 1 small shallot, chopped
- 50 g of cherry tomatoes, halved
- 1 handful of arugula
- Fresh parsley, chopped
- 1 tsp of sesame oil (or other oil)
- 1 tsp of mustard
- 2 tsp of salty soy sauce
- 1 tsp of cumin
- The juice of ½ lemon
- 300 g of zucchini
- 1 tsp of olive oil
- A few pinches of garlic powder
- A few mint leaves, chopped
- 1 egg
- A capful of white vinegar
- Cherries, pitted
- Cottage cheese or plain soy yogurt
|Chickpea and cumin salad||
Zoodles (zucchini noodles)
with mint and poached egg
or plain soy yogurt
For the starter:
Place the chickpeas in the first compartment of the MB Original bento box. Add the cherry tomatoes, arugula and sprinkle with shallots and parsley.
For the dressing:
In a small airtight container, place the sesame oil, one tsp of salty soy sauce, the cumin, parsley, and lemon juice. Shake until obtaining a smooth dressing and poor it into the MB Temple S sauce container. Drizzle over the salad before tasting.
For the main dish:
Using a peeler or a spiralizer, make zucchini noodles.
In a pan, place the zoodles with a drizzle of olive oil. Add one tsp of salty soy sauce, the garlic powder and mint and cook for 10 to 15 minutes. Adjust seasoning if necessary.
For the poached egg, in a saucepan, boil water with white vinegar to help coagulate the egg white (caution: do not add salt to the water).
When water is at a bare simmer, break the egg into a small bowl. Create a vortex in the hot water before adding the egg right in the middle. Let cook for 3 minutes and remove the egg with a skimmer.
Place the zoodles and poached egg in the second compartment of the MB Original bento box.
For the dessert:
Mix the cherries with the cottage cheese or plain soy yogurt before placing it in the lunch box.