Meal Prep Cucumber Kimchi Chickpea Lunch Boxes
Author -Yields: 4 servings
Ingredients
- 1 medium sized or 3 mini seedless cucumbers, sliced crosswise into 1/4-inch / 6mm slices (if using a regular sized seedless cucumber that is wide in diameter, you can half it lengthwise before slicing crosswise)
- Salt
- 1 tablespoon rice vinegar
- 2 teaspoons soy sauce or tamari
- 1 teaspoon roasted sesame oil
- 1/2 teaspoon cane or coconut sugar
- 2 teaspoons garlic, minced or grated on a microplane
- 2-3 teaspoons vegan chili crisp (substitute 1 teaspoon chili oil + a few dashes crushed red pepper flakes + a pinch of toasted sesame seeds)
- 4 cups loosely packed baby greens, such as mizuna, tatsoi, baby kale, crisp leaf, or baby spinach
- 1 batch kimchi smashed chickpea salad
- 4 servings (about 40-50 crackers) black sesame, sesame rice, plain rice, or seeded crackers
Instructions
- Place the cucumber slices into a bowl and salt them generously. Allow the slices to sit for 10 minutes. The cucumbers will release water. Drain this water from the bowl. Then, use tea or paper towels to pat the cucumber slices very dry. Transfer the cucumbers to an airtight storage container with a lid.
- Whisk the vinegar, soy sauce, sesame oil, sugar, garlic, and chili crisp together until the sugar dissolves. Pour this mixture over the cucumbers. Cover the container and shake it gently to distribute the sauce. Allow the cucumbers to marinate for 2-4 hours.
- To prepare the lunch bowls/boxes, distribute the greens between four divided storage containers or bowls. Top each mound of greens with a quarter of the smashed chickpea salad (alternatively, store the greens and chickpea salad separately if your lunch box has as many as four compartments). Add a quarter of the spicy cucumbers and rice crackers to each lunch box or bowl. Store for up to 48 hours in the fridge, covered, or serve right away.