Mediterranean Chickpea Salad | Easy Meal Prep Lunch!

chickpeas

🥗Healthier: black beans

💰Cheaper: canned beans

Both alternatives provide similar protein content.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is more budget-friendly.

In a large mixing bowl, add 3 tablespoons of olive oil.

Add 3 tablespoons of freshly squeezed lemon juice to the bowl.

Finely mince 1 clove of garlic with a microplane and add it to the bowl.

Add 1 teaspoon of fine sea salt and 1/2 teaspoon of ground black pepper to the bowl.

Stir the dressing together and set it aside.

Dice half of a red onion and add it to the bowl of dressing.

Chop and remove the seeds from 1 red bell pepper and add it to the bowl.

Chop 1 large cucumber, optionally using a spoon to remove the seeds to reduce wateriness, and add it to the bowl.

Slice 1 cup of cherry tomatoes in half or quarter them if they are large, and add them to the bowl.

Chop 1/4 cup of fresh dill and 1/4 cup of fresh Italian parsley and add them to the bowl.

Open two 15-ounce cans of chickpeas, drain and rinse them well, then add them to the bowl.

Stir well to coat the veggies and chickpeas in the dressing.

Let the salad marinate for at least 15 minutes to help the flavors come together.

When ready to serve, top with crumbled feta for extra flavor and creaminess, or leave it off for a dairy-free and vegan option.

Store the salad in an airtight container in the fridge for up to 5 days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary