Bold Bean Co

Ingredients - to fit a 570g jar

For the Dressing
2 tbsp Greek yogurt

1 heaped tbsp pesto

Juice 1/2 lemon

For the Salad

70g cooked Tenderstem broccoli (70g)

1/3 jar Queen Butter Beans

3 sundried tomatoes, roughly chopped

25g soft goats cheese/feta

A handful of rocket

A handful of pumpkin seeds, toasted

Method

To an empty jar, add the greek yogurt, pesto and lemon juice and stir until well combined to form a dressing. 

Add the tenderstem broccoli, Queen Butter Beans, sundried tomatoes, goats cheese or feta, and top with the rocket and pumpkin seeds before shutting the lid.

Once ready to serve, tip the salad onto a serving plate and toss the ingredients well to combine.. You may need to swill any leftover dressing in the jar with water to make sure it all comes out. Then tuck in!

The key is to have the dressing at the bottom of the jar, so that when they are tipped out, the dressing can fully coat the rest of the ingredients. 

Bulger + chickpeas are the PERFECT combo for this meal prep salad. Why? They don't go soggy! Super to eat on the go and mix up your boring old sandwich.

Ingredients - to fit a 570g jar

For the Dressing

2 tbsp tahini

1 small garlic clove, grated

Juice of 1/2 lemon

For the Salad

1/2 roasted aubergine, chopped

⅓ jar Queen Chickpeas

40g cooked bulgur wheat

A handful of fresh parsley leaves, chopped

A handful of pomegranate seeds

Method

To an empty jar, add the tahini, garlic, the lemon juice and a pinch of salt and shake the jar until the ingredients are well combined to form a dressing.

Add the aubergine, chickpeas, bulgur wheat, parsley and top with the pomegranate seeds before shutting the lid. 

Once ready to serve, tip the salad onto a serving plate and toss the ingredients well to combine.You may need to swill any leftover dressing in the jar with water to make sure it all comes out. Then tuck in!

Our take on a classic satay dressing, improved with... BEANS! Simple, SO moreish and such a delicious way to get more fiber into your lunch box. Leave the chicken out to go veggie, the black beans on their own are mighty enough!

Ingredients - to fit a 570g jar

For the Dressing

1 heaped tbsp of crunchy peanut butter

1 tbsp soy sauce

1 tbsp sesame oil

1 tsp maple syrup

1/2 lime, juiced

For the Salad

⅛ shredded red cabbage (peeled or coarsely grated)

1 small carrot, peeled

⅓ jar of Queen Black Beans

½ cucumber, chopped

100g cooked leftover chicken (optional)

A handful of coriander leaves

A handful of peanuts

Method

To an empty jar, add the peanut butter, soy sauce, sesame oil, maple syrup and the juice of lime juice. Shake the jar until the ingredients are well combined to form a dressing.

To the jar, add the red cabbage, the carrot, peeled, the black beans, the cucumber, the cooked chicken, the coriander leaves (+ top with some peanuts, if you like!) before shutting the lid. 

Once ready to serve, tip the salad onto a serving plate and toss the ingredients well to combine. You may need to swill any leftover dressing in the jar with water to make sure it all comes out. Then tuck in!

This is by no means a traditional Caesar salad, but see it as a lighter, simpler but still just as delicious version to smother plump chickpeas + crispy kale with. Leave out the anchovies if you want to keep it veggie, just add a pinch of salt instead. Leftover shredded chicken or crispy bacon bits will also be great additions! The PERFECT meal prep.

Ingredients - to fit a 570g jar

For the Dressing

2 tbsp greek yogurt or mayo

1 tsp dijon mustard

Juice of 1/2 lemon

1 small garlic clove

Handful of grated parmesan (plus extra for the salad)

3 anchovies

For the Salad

1/3 jar Queen Chickpeas

50g roasted kale

2 cos lettuce leaves, roughly chopped

1 tbsp capers

A handful of croutons (homemade or shop-bought)

Method

1. Add all of the dressing ingredients to a blender and blitz to a smooth, pourable consistency - similar to a yogurt. Pour this dressing into the bottom of your empty jar.

2. Layer the salad by adding in the kale, lettuce, chickpeas, capers, a few shavings of parmesan and top with croutons before closing the lid.

3. Once ready to serve, tip the salad onto a serving plate and toss the ingredients well to combine.. You may need to swill any leftover dressing in the jar with water to make sure it all comes out. Then tuck in!

We roasted our squash in bite-sized chunks with a pinch of roughly chopped rosemary perfect for an autumnal lunch box winner!

Ingredients - to fit a 700g jar

For the Dressing

2 tbsp olive oil

1 tbsp white wine vinegar

1 tsp English mustard

1 tsp maple syrup or honey

For the Salad

50g roasted kale

1/2 jar Queen Carlin Peas

A handful of leftover roasted squash or pumpkin

50g soft goats cheese

A handful of dried cranberries

A handful of toasted pumpkin seeds

Method

1. Add all of the dressings ingredients to the empty jar and mix well to form a dressing. Check for seasoning, sweetness + acidity levels, adjusting to your taste.

2. Layer the salad by adding the kale, carlin peas, squash, break in the goats cheese and top with the cranberries and pumpkin seeds before closing the lid.

3. Once ready to serve, tip the salad onto a serving plate and toss the ingredients well to combine. You may need to swill any leftover dressing in the jar to make sure it all comes out. Then tuck in!

This one would be just as great without the mackerel, for a veggie option. Or crumble in some goats cheese or stilton

Ingredients - to fit a 570g jar

For the Dressing

2 tbsp creme fraiche or plain yogurt

1 tsp wholegrain mustard

Juice of 1/2 lemon

1 tbsp fresh dill, roughly chopped

For the Salad

A handful of spinach

100g cooked beetroot, roughly chopped

1/2 celery stick, roughly chopped

1 cooked mackerel fillet

1/3 jar Queen Red Beans - drained + rinsed

A handful of walnuts, roughly chopped

Method

1. Add all of the dressing ingredients to the jar and mix well to combine.

2.Layer the salad by adding the spinach, beetroot, celery, flake in the mackerel, beans and top with walnuts before closing the lid.

3. Once ready to serve, tip the salad onto a serving plate and toss the ingredients well to combine.. You may need to swill any leftover dressing in the jar with water to make sure it all comes out. Then tuck in!