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The Chickpea Greek Salad I Make for Quick Meal Prep

Preview of The Chickpea Greek Salad I Make for Quick Meal Prep
Prep
15 min
Total
75 min
Serves
4
Calories
279 kcal
Carbs
33.50 g

Ingredients

  • 1 15 ounce canchickpeas, rinsed and drained
  • 1 eachred bell pepper, chopped
  • 1 eachyellow bell pepper, chopped
  • 1 eachgreen bell pepper, chopped
  • ¼ cupdiced red onion
  • 15 eachgrape tomatoes, halved
  • ⅓ cuppitted kalamata olives, chopped
  • 1 mediumcucumber, sliced and quartered
  • 4 ouncesfeta cheese, crumbled
  • 2 tablespoonsolive oil
  • 2 tablespoonsfreshly squeezed lemon juice
  • 1 clovegarlic, minced
  • 1 teaspoondried oregano
  • —freshly ground salt and pepper, to taste

Instructions

  1. 1

    Place all salad ingredients into a large bowl and toss to combine.

  2. 2

    In a small bowl, whisk together olive oil, lemon juice, garlic and oregano. Pour onto salad and toss again to well combine. Taste and add salt and pepper as you'd like.

  3. 3

    Place in refrigerator for 1 hour to marinate, or serve immediately. Salad is best enjoyed within 2-3 days after making.