Greek Chickpea Salad Meal Prep

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This Greek chickpea salad meal prep is perfect for lunch! Lemony herb dressing pairs perfectly with the protein-packed chickpea Greek salad for a filling meal.


Salad Ingredients: 

  • 3 Romaine Hearts, Chopped
  • 1/4 Cup Purple Olives, Pitted
  • 1/2 Red Onion, Finely Chopped
  • 1 Cup Tricolor Quinoa, Cooked 
  • 2 Roma Tomatoes, Chopped
  • 1 Large Cucumber, Chopped
  • 2 Cans Chickpeas, Drained and Rinsed

Salad Dressing Ingredients:

  • 1/4 Cup Olive Oil
  • 2 Tablespoons Apple Cider Vinegar
  • Half a Lemon, Juiced
  • 1 Teaspoon Salt
  • 1 Tablespoon Oregano
  • 1 Teaspoon Black Pepper
  • 1 Tablespoon Olive Juice
  • 1 Teaspoon Minced Garlic


  1. Prep all of the salad ingredients. Wash and chop the produce, drain and rinse the chickpeas, and rinse then cook the quinoa according to the directions on the bag.
  2. Allow the quinoa to cool before mixing into the salad. 
  3. In a large mixing bowl, combine all of the salad ingredients. Toss until everything is evenly mixed. 
  4. You can keep the mixed salad in one large container or you can divide the salad into four smaller storage containers. 
  5. Store the salad in the fridge for up to five days. 
  6. Combine all the dressing ingredients in a mason jar. Place a secure lid on the jar and shake to mix and combine the dressing.
  7. Store the dressing in the fridge. Shake well before using.
  8. Serve and enjoy by adding 2-3 tablespoons of dressing to a portion of salad.