- 400g can lentils
- 400g can of chickpeas
- Leafy green stuff
- Carrot – chopped into matchsticks
- Tomatoes, capsicum or any other veggies you have lying around
- Olives and/or sundried tomatoes
- Feta (or any kind other kind of cheese)
Serves 2 hungry mountain bikers.
You choose whether to make it home, or just throw all the ingredients into your adventure mobile and build your lunch later/
- Chop the carrot and any other veggies into matchsticks.
- Drain the tins of chickpeas and lentils.
- Mix all the ingredients together into a bowl or plastic container.
- 2 x bowl or plastic container to eat out of
- Forks or spoons to eat with (otherwise just eat with your hands)
Tested on location
I have actually been devouring these bowls for lunch at work for the past few weeks. I find them surprisingly filling and don’t seem to totally crash in the late afternoon on work days anymore.
I can confirm that one bowl will fuel you for at least 20km of cross-country mountain biking. The photos below are from the mountain bike parks at Ourimbah and Glenrock.
If you don’t have any hummus, you can blend half the chickpeas up with some garlic, lemon juice and olive oil when you’re still at home.
If you’re using olives or sundried tomatoes that you buy in a jar – don’t be scared to tip a bunch of the oil from the jar on top of your delicious creation.
If it’s not hipster enough already, try adding some dukkah, or seaseme seeds or random spices you find in the back of your cupboard.
If I am eating this on the road, I like to chop all the veggies at home and keep the ingredients in zip lock bags until I’m ready to eat.
Finally, this meal is pretty much sugar free. Good news if that’s what you’re into!