This is my absolute favorite meal prep lunch because it is so easy, tasty, and adaptable. Of course, the veggies I use don’t have to be the ones you use, any veggie will do. I try to use colorful ones so that lunch is appealing to my eyes. I also commonly use cubed chicken or tofu in place of the chickpeas.
Your favorite colorful veggies
2 cans garbanzo beans
Spices (Italian herbs, garlic powder, salt and pepper)
Wash and dry some canned garbanzo beans (chickpeas).
Add them to a sheet pan with chopped red onions, Brussels sprouts, and rainbow carrots.
Add a ton of spices, more than you think, heavy on the garlic powder.
Bake at 425 degrees until the Brussels get some char color, or until the veggies start to get soft.
Make sure you don’t overcook, no one wants a soggy meal.