Week 1lunch·15 min·4 servings·easy
Mediterranean Chickpea Lunch Salad
Mediterranean
Ingredients
- 1 15-oz can canned chickpeas
- 1 medium cucumber
- 1 cup cherry tomatoes
- 0.25 medium yellow onion
- 2 tbsp olive oil
- 1 whole lemon
- 0.5 tsp dried oregano
- 3 cups baby spinach
- 0.25 cup crumbled feta cheese
- 0.5 tsp salt
- 0.25 tsp black pepper
Steps
- 1Drain and rinse chickpeas. Dice cucumber, halve tomatoes, and thinly slice a bit of onion.
- 2Whisk olive oil, lemon juice, oregano, salt, and pepper.
- 3Toss chickpeas and vegetables with dressing. Serve over spinach and top with feta.
- 4Keeps 3–4 days refrigerated; add spinach and feta just before eating if packing ahead.
Cooking at the counter? Open Cook Mode for one step at a time, big type, and an optional timer.
lunchvegetariansaladno-cookMediterraneanmeal-prep
