Lunchbox filler Recipe
Mediterranean · Salad · 15 min total
A versatile, no-cook chickpea salad that's perfect for packing in lunchboxes. It's protein-rich, flavorful, and stays fresh for hours.
15
min prep
min prep
4
servings
servings
210
kcal/serving
kcal/serving
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup diced cucumber
- 1/2 cup cherry tomatoes, halved
- 1/4 cup diced red onion
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- In a medium bowl, combine chickpeas, cucumber, tomatoes, red onion, feta, and parsley.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- Pour dressing over salad and toss gently to combine.
- Serve immediately or refrigerate in an airtight container for up to 3 days.
Tips
- For extra crunch, add chopped bell peppers or carrots.
- This salad pairs well with pita bread or crackers.
- Make ahead and pack in a lunchbox with an ice pack.
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