Looking for more creative options to fill your lunch bag? Packed lunches don’t have to be confined to sandwiches and green salads. This cauliflower tabbouleh salad took about 5 minutes to prepare, doesn’t require cooking, and a big batch can last several days throughout the work week for no fuss lunches.

Ingredients:

• Riced cauliflower
• Cherry tomatoes – halved
• Cucumber – chopped
• Parsley – chopped
• Lemon juice and zest
• Olive oil 
• Salt and pepper

Directions:

Mix riced cauliflower, tomatoes, cucumber and parsley in large bowl. Add plenty of lemon juice and zest, a little bit of olive oil, salt and pepper and stir to combine. 

Tip:

To save on time, buy cauliflower already ‘riced’ from the grocery store. This salad pairs nicely with a chicken breast, which you can also buy pre-cooked from the deli counter if you’re crunched for time.