Lunchbox Series - A Week of Protein Packed Lunches - Day One - Rainbow Salad with Lemon Vinaigrette

I just realized this is my first post of the new year—a little late, but there’s no better way to start than with a series of wholesome lunchbox recipes. It’s heartening to see the whole family finally get on a health kick with me. For the longest time, I’ve been a solo adventurer, experimenting with “healthy” single-serve meals, often dairy-free, gluten-free, or grain-free—not because anyone else wanted them, but just to test how these eliminations affected my body.

Over time, I’ve tried cutting out milk, caffeine, white flour, rice, and sugar. Once a month, I go gluten-free if possible. I’ve introduced fermented foods like kefir and kombucha into my routine and noticed marked improvements—in my energy, skin, vision, and even my general outlook. It’s incredible to witness how directly food impacts the body and mind.

But I’m also not someone who wants to spend hours catering to each dietary preference at home. So I decided this would either be a group project, or I’d go back to “normal” eating. Well, except my green smoothies—they’re not going anywhere.

So, it came as a pleasant surprise when G recently announced he wanted to start packing lunches for work—and make it a rice-free but protein-packed week. I’ve always enjoyed packing lunches for Nikhil, something I never imagined I’d like, but this new challenge was exciting. One of my favorite weekend rituals (odd as it sounds) is to plan a healthy weekly menu. It takes the stress out of weekday mornings, silences the constant “What’s for lunch/dinner?” question, and makes shopping a breeze.

And so began our week of vegetarian, protein-rich meals—no rice, pasta, or heavy carbs. Here’s how Day One looked:

I have been posting the daily lunchboxes on the Facebook and Twitter pages but do need to record the recipes somewhere for posterity and of course to share with those interested. So here goes…a daily recap of the #proteinweek #lunchbox.

Day One:

Rainbow Salad with Boiled Egg and Lemon Vinaigrette

[INSERT IMAGE 2 – Rainbow Salad in Lunchbox]

A colorful shot of the prepared lunchbox featuring the Rainbow Salad and Chana Chaat.

This vibrant and nutrient-packed salad checks all the boxes: crunchy, sweet, savory, and full of plant protein.

Ingredients (for one lunchbox)

• Romaine lettuce – 2 cups
• Grapes – 1 cup, sliced
• Red apples – 1 cup, chopped
• Red bell pepper – ½ cup, thinly sliced
• Carrot – ½, grated
• Red cabbage – ¼ head, finely shredded
• Sunflower seeds – ¼ cup
• Boiled egg – 1, sliced
  (Swap with tofu, tempeh, quinoa, paneer, or halloumi for protein alternatives if avoiding eggs or dairy.)
• Kidney beans – ½ cup, boiled

Lemon Vinaigrette

(Adapted from Epicurious)

• ½ tsp lemon zest (finely grated)
• 2 tbsp fresh lemon juice
• 1 tsp sugar
• ½ tsp Dijon mustard
• ¼ tsp fine sea salt (or to taste)
• 3–4 tbsp extra virgin olive oil
• Freshly ground black pepper to taste

Method

In a small bowl, whisk together the lemon zest, juice, sugar, mustard, and salt until dissolved. Gradually whisk in the olive oil until the dressing emulsifies. Season with pepper and adjust salt if needed.
You can refrigerate the vinaigrette in an airtight container for up to 3 days.

Chickpea (Kabuli Chana) Chaat

This protein-rich chaat is the perfect complement to the salad—spicy, zesty, and satisfying.

Ingredients

• 1 cup chickpeas, soaked overnight, then boiled and drained
• 1 small onion, finely chopped
• 1 cherry tomato, finely chopped
• 1 tsp Jiralu powder or chaat masala (available at Indian stores)
• Salt to taste
• Juice of half a lemon
• A small bunch of fresh cilantro, chopped

Method

In a bowl, mix the chickpeas with onion, tomato, Jiralu powder, and salt. Add lemon juice and top with cilantro. Serve chilled or at room temperature.