Packing Lunch - Ideas For Variety While Saving Time | Heather Nicholds

Ingredients

• 1 19oz can blackeyed peas, rinsed (about 2 cups cooked)
• 1 avocado
• 1 large clove garlic
• 1 tsp each cumin, coriander and paprika
• pinch sea salt
• 1 bell pepper, chopped
• 1 small apple, chopped
• 1 carrot, chopped
• 1 cup spinach, chopped
• 1 stalk celery, chopped
• 1 cup leaf lettuce, torn
• Whole grain wrap or bread (optional)
• 1 orange
• 1 Tbsp tamari (soy sauce)
• 1 tsp toasted sesame oil
• 1 small tomato, chopped
• 1 green onion, chopped
• 1/4 cucumber, chopped
• 1 Tbsp almonds, chopped