Greek Chickpea Salad

Greek Chickpea Salad, made with chickpeas, cucumbers, tomatoes, bell peppers, olives and Feta is perfect to make ahead, for lunch for the week!

Greek Chickpea Salad, made with chickpeas, cucumbers, tomatoes, bell peppers, olives and Feta is perfect to make ahead, for lunch for the week!

If you’ve been following my free meal plans, you probably know I’ve been incorporating more meal prep recipes in them, recipes you can make once that can be served for the week. This one doesn’t get easier because there is nothing to cook! Made with a fresh lemon vinaigrette, you’ll be counting down the minutes until lunch time!

I’m obsessed with chickpeas and Greek Salad, so this salad combination is one I could eat everyday! When I was in Greece, I ordered Greek salad every chance I could. What was interesting was they never added lettuce, just cucumbers, olives, red onion, bell pepper and Feta cheese, which is perfect to make for meal prep because you don’t have to worry about the lettuce wilting.

These are the glass meal prep containers (affil link) I have and love.

Greek Chickpea Salad, made with chickpeas, cucumbers, tomatoes, bell peppers, olives and Feta is perfect to make ahead, for lunch for the week!Greek Chickpea Salad, made with chickpeas, cucumbers, tomatoes, bell peppers, olives and Feta is perfect to make ahead, for lunch for the week!

5
5 / 5 ()
Did you make this recipe?

Greek Chickpea Salad

Greek Chickpea Salad, made with chickpeas, cucumbers, tomatoes, bell peppers, olives and Feta is perfect to make ahead, for lunch for the week!

Ingredients:

  • 15 ounce can chickpeas, rinsed and drained (Goya)
  • 2 cups diced Persian cucumber
  • 1 green bell pepper, sliced
  • 1 1/3 cups grape tomatoes, halved
  • 20 kalamata or gaeta olives
  • 1/4 cup red onion, sliced lengthwise
  • 4 ounces fresh feta, sliced thick
Dressing:
  • juice of 2 fresh lemons
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons fresh oregano leaves, minced
  • 1/4 teaspoon kosher salt
  • freshly ground black pepper, to taste

Directions:

  1. In each of 4 (4-cup) containers or bowls, arrange 1/3 cup chickpeas, 1/2 cup cucumber, 1/4 green pepper, 1/3 cup tomato, olives and red onion, top with Feta cheese.
  2. In a small bowl whisk the lemon juice, olive oil, oregano, salt and pepper.
  3. Serve about 1 1/2 tablespoons dressing with each salad.

Nutrition Information

Yield: 4 servings, Serving Size: 1 container

  • Amount Per Serving:
  • Freestyle Points: 6
  • Points +: 8
  • Calories: 292 calories
  • Total Fat: 16g
  • Saturated Fat: 5.5g
  • Cholesterol: 25mg
  • Sodium: 713.5mg
  • Carbohydrates: 28.5g
  • Fiber: 6.5g
  • Sugar: 4g
  • Protein: 11g
All images and text ©