Description
This refreshing and vibrant Mediterranean chickpea salad is packed with protein-rich chickpeas, crisp cucumbers, juicy tomatoes, red onion, and crumbled feta cheese. Pre-portioned into clear containers, it makes a healthy, grab-and-go meal prep option for busy weeks.
Ingredients
-
2 cans (15 oz each) chickpeas, rinsed and drained
-
2 English cucumbers, diced
-
2 cups cherry tomatoes, quartered
-
1/2 red onion, thinly sliced or diced
-
1 cup feta cheese, crumbled
-
1/2 cup fresh parsley, chopped
-
1/4 cup extra virgin olive oil
-
2 tbsp lemon juice (or red wine vinegar)
-
1 tsp dried oregano
-
Salt and freshly ground black pepper, to taste
Instructions
-
Mix the Base Ingredients: In a large mixing bowl, combine the rinsed chickpeas, diced cucumbers, quartered cherry tomatoes, sliced red onion, and chopped parsley.
-
Prepare the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, lemon juice (or red wine vinegar), dried oregano, salt, and black pepper until well blended.
-
Combine: Pour the dressing over the chickpea and vegetable mixture. Toss gently until all the ingredients are evenly coated.
-
Add Feta: Fold in the crumbled feta cheese carefully to prevent it from breaking down too much.
-
Portion and Store: Divide the salad evenly into clear meal-prep containers (such as the deli containers shown). Seal tightly and store in the refrigerator for up to 4 days.
