Greek Salad Lunch Box

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Ingredients

• 15 oz can chickpeas, drained and rinsed
• 2 cups diced cucumber (Persian or hothouse)
• 1 green bell pepper, sliced
• 1 1/3 cups cherry tomatoes, halved
• 20 marinated olives
• 4 oz fresh feta, sliced thick
• Dressing:
• juice from 2 lemons (about 4 tbsp)
• 2 tbsp of marinated olive oil from olives (or 2 tbsp reg olive oil + 2 tsp dried oregano)
• 1/4 tsp salt
• black pepper to taste

Instructions

1. Set out 4 containers and divide ingredients into them : 1/3 cup chickpeas, 1/2 cup cucumbers, 1/4 green pepper, 1/3 cup tomatoes and divide olives and feta evenly.
2. In a small bowl or the empty chickpea can, whisk together lemon juice, oil, salt and pepper. Serve about 1 1/2 tbsp of dressing with each salad by drizzling over.
3. Store in fridge until ready to eat, or about 4-5 days. Enjoy!

Nutrition: 1 serving: ~292 calories, 11 g pro, 16g fat, 22 g net carb

*Recipe inspired by skinnytaste.com