Greek Chickpea Salad Meal Prep
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.
- Prep Time: 20 Minutes
- Cook Time: 0 minutes
- Total Time: 20 Minutes
- Yield: 4 Servings
- Category: Main
- Method: Meal Prep
- Cuisine: Greek
- Diet: Vegan
Ingredients
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
Instructions
- 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.
- Allow the quinoa to cool before mixing into the salad.
- In a large mixing bowl, combine all of the salad ingredients. Toss until everything is evenly mixed.
- You can keep the mixed salad in one large container or you can divide the salad into four smaller storage containers.
- Store the salad in the fridge for up to five days.
- Combine all the dressing ingredients in a mason jar. Place a secure lid on the jar and shake to mix and combine the dressing.
- Store the dressing in the fridge. Shake well before using.
- Serve and enjoy by adding 2-3 tablespoons of dressing to a portion of salad.
