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Greek chickpea salads (easy meal prep)

Happy 2019!

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Here is a great make-ahead salad idea perfect for weekday lunches. I take lunch with me almost every day during the work week and I am always looking for inspiration in that area. Heating up last night’s dinner can get old. I love bringing this salad because I know I have something fresh, crunchy, and delicious to eat when it’s time for lunch.

When I have the time, I make the special lemon-oregano dressing as described. It’s bright and tangy. I sometimes bring it in a small container and pour it on the salad right before eating (this feels very fancy). I also sometimes dress the salad ahead of time and that works just fine too. When I’m short on time, I use a little bit of bottled salad dressing and garnish with some fresh chopped oregano to get that delicious Greek salad flavor.

 

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Greek chickpea salads with lemon-oregano dressing
Recipe is from Skinnytaste

The amounts listed here will make enough salad and dressing for four lunches. Note: I listed 2 cans of chickpeas for four salads because I like a lot of chickpeas in this to fill me up. The original recipe calls for only 1 can of chickpeas for four salads. You choose what is best for you! 

 

Ingredients:

2 cans chickpeas, drained and rinsed
2 cups cherry or grape tomatoes, halved
2 cups chopped cucumber
1 orange, yellow, or red bell pepper, thinly sliced
20 (or more) olives, halved or whole
½ cup red onion, thinly sliced or chopped
1 cup feta cheese crumbles

For the dressing:

2 teaspoons chopped fresh oregano leaves
Juice of 2 fresh lemons
2 tablespoons extra virgin olive oil
¼ teaspoon salt
black pepper, to taste
1. Mix all the dressing ingredients in a small bowl with a whisk, or shake everything up in a small jar with a tight lid. Divide up the dressing into four small containers.

2. Assemble the salads, dividing up the components among four lunch containers. Arrange the different components in a way that looks beautiful and delicious to you. If you have it, sprinkle a little Za’atar seasoning on each salad to add a little extra flavor. Store the salads and dressing portions in the fridge until you need them!