Course: Lunch

Prep Time: 10 Minutes

Total Time: 10 Minutes

Total Servings: 4


We love this quick and tasty make a head lunch and it’s an easy way to add more veggies to the day!

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

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