Soba Chickpea Broccoli Bowl

Ingredients by component

Soba noodles

• 180 g egg-free soba noodles
• 5 ml sesame oil

Lemony chickpeas

• 300 g cooked chickpeas
• 15 ml lemon juice
• 10 ml olive oil
• 1 g salt

Broccoli and carrots

• 300 g broccoli
• 200 g carrots
• 10 ml olive oil
• 1 g salt

Peanut dressing

• 40 g smooth peanut butter
• 20 ml soy sauce
• 20 ml lime juice
• 40 ml warm water

Preparation and assembly

1. Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.
2. Soba noodles: Cook noodles according to the packet, usually 4–6 minutes. Drain immediately and rinse under cold water to remove excess starch.
3. Soba noodles: Drain thoroughly, toss with sesame oil and chill before packing.
4. Lemony chickpeas: Rinse chickpeas and drain thoroughly. Toss with lemon, oil and salt.
5. Lemony chickpeas: Keep covered and chilled until assembling.
6. Broccoli and carrots: Slice carrots 5 mm thick and steam for 5 minutes. Add small broccoli florets and steam another 5–6 minutes until tender.
7. Broccoli and carrots: Toss with oil and salt. Spread in a shallow container to cool for packing.
8. Peanut dressing: Mix peanut butter with soy sauce and lime. Whisk in warm water a tablespoon at a time.
9. Peanut dressing: Once smooth, cool and pack separately. Stir before eating.
10. Divide between lunch containers: grains underneath, pulses and vegetables in separate sections, dressing in a small leakproof pot. Mix just before eating. This meal is intended to be eaten cold.

Tip

Prepare for the next working day. Refrigerate at 4°C or below, carry in an insulated bag with two cold packs and refrigerate on arrival. Add dressing just before eating.

Packed lunch food safety guidance