Super Easy Refreshing Greek Salad With Chickpeas (Vegetarian, No-Cook)
Servings Prep Time
3meals 15minutes
Servings Prep Time
3meals 15minutes
Ingredients
For the chicken and marinade
  • 15oz can of chickpeasrinsed and drained
  • 1TBSP olive oil
  • 1tsp oregano
  • salt and pepper to taste
For the salad
  • 6cups romaine lettucechopped/torn
  • 1medium cucumberschopped
  • 1cup olivespitted, if necessary, and chopped
  • 1medium tomatochopped, sub 1 cup of chopped cherry tomatoes
  • salt and pepper to taste
  • 1-1/2cup feta cheesesub blue cheese, goat cheese or gorgonzola
for the dressing
  • 1 lemon
  • 1/3cup olive oil
  • 1TBSP dijon mustard
  • 1 tsp oregano
  • salt and pepper to taste
Instructions
  1. Toss the rinsed and drained chickpeas in a bowl with the olive oil, oregano and salt and pepper to taste. Set aside.
  2. Wash and dry the romaine if needed, then chop/tear it into small pieces. Toss the romaine in a large bowl with the chopped cucumber, olives, tomato, salt, pepper, and feta if using.
  3. Make the dressing: whisk juice from 1 lemon, olive oil, mustard, oregano and salt and pepper in a jar or small bowl. Store in a small container on the side until ready to use.
  4. Divide the salad between three meal prep containers, then add the chickpeas on top. That’s it!