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Pineapple Hawaiian Salad: Perfect Prep Ahead Lunch Idea

Servings 5
Author Emily Weeks, RDN, LD

Ingredients

  • 2 1/2 cups chickpeas
  • 1 Tbsp olive oil
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 10 cups greens: baby kale or baby spinach
  • 1 pineapple, diced
  • 1 1/4 cups roasted almonds
  • 5 slices bacon, cooked and fat drained, crumbled
  • Light ranch dressing

Instructions

  1. Preheat your oven to 400F. Toss the chickpeas in olive oil, paprika and garlic powder, spread evenly on a baking sheet lined with foil. Roast for 10 minutes at 400 degrees F. I use my toaster oven for this.

  2. To assemble: 2 cups greens, 1/2-ish cup pineapple, 1/4-ish cup almonds, sprinkle of bacon, 1/2 cup chickpeas. Put 2 Tbsp of ranch dressing in a separate container. Fill the other spot with another fruit.