Description
This refreshing, plant-based chickpea salad is the ultimate meal prep solution for those seeking a quick, nutritious lunch. Combining iron-rich chickpeas with crisp cucumbers, juicy Roma tomatoes, and tangy feta cheese, this dish provides a balanced profile that keeps you satiated for hours. The bright, simple lemon-olive oil dressing ties everything together, ensuring a flavorful and structurally sound meal that stays fresh throughout your busy work week.
Ingredients
2 cans (15oz) chickpeas, drained and rinsed
1 large cucumber, diced
3 medium Roma tomatoes, diced
1 cup feta cheese, crumbled
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
Salt to taste
Black pepper to taste
Instructions
Drain and rinse the chickpeas thoroughly under cool water until the foam disappears.
Dice the cucumbers and tomatoes into uniform half-inch pieces.
Place the chickpeas, cucumbers, and tomatoes into a large mixing bowl.
Add the crumbled feta cheese over the vegetable medley.
In a small jar, whisk the olive oil, lemon juice, salt, and pepper until emulsified.
Pour the dressing over the salad and toss carefully until all ingredients are evenly coated.
Notes
Pat the vegetables dry with a paper towel before mixing to keep the salad crisp for longer. This salad keeps well in an airtight container in the refrigerator for up to 3 days. Customize by adding fresh herbs like parsley or cilantro for extra brightness.
- Prep Time: 15
- Category: Trending
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 20mg
