Thai Shrimp and Chickpea Salad with Peanut Dressing
This week was the first at my new internship! I was so excited at the oppurtunity to try meal prepping and finally have a use for it. For lunch this week, I made chickpea and shrimp Thai salads and I packed along with me: baby carrots, hard boiled eggs, protein bar, caramel rice cakes, and cocoa roasted almonds!
I pour my dressing into a container in the morning, grab my salad, throw in my snacks and I’m out the door!
Here are the ingredients in the salad:
- Spinach and spring mix
- Bean sprouts
- One can chickpeas
- One bag shrimp
For the dressing, I used a Bangkok peanut dipping sauce but feel free to use your favorite!
Drain the chickpeas and defrost & peel the shrimp. Line a baking sheet with tin foil and add spice. I used paprika, cumin, and chili powder. Bake at 375F for about 20 minutes, stirring halfway. Let cool and divide into tupperware.