Greek Chickpea Salad Meal Prep
The veggie prep doesnt take too long because.
Greek chickpea salad meal prep. Youll want to store the dressing. Ingredients 15ouncecan chickpeas rinsed and drained goya 2cupsdiced persian cucumber 1green bell pepper sliced 1 13cupsgrape tomatoes halved 20kalamata or gaeta olives 14cupred onion sliced lengthwise 4ouncesfresh feta sliced thick dressing. Better yet its perfect for meal prep and lasts several days in the fridge. 8 cups baby spinach or other salad greens 1 can chickpeas rinsed and drained 1 large cucumber sliced 1 bell pepper red or yellow sliced thinly 2 cups cherry tomatoes halved 1 red onion sliced thinly 1 cup black olives 1 large avocado.
Cook for 60 90 minutes depending on your preference of tenderness. It keeps super well for days and days. In a large bowl mash the chickpeas using a potato masher or use a food processor and do a quick pulse. How to make greek couscous salad as a meal prep option.
This meal prep greek chickpea salad with couscous is great for prepping ahead for lunch. Greek chickpea salad meal prep august 2018 greek chickpea salad made with chickpeas cucumbers tomatoes bell peppers olives and feta is perfect to make ahead for lunch for the week. Cup olive oil 3 tablespoons balsamic vinegar. Healthy meal prep healthy cooking healthy snacks healthy eating lunch snacks healthy lunchbox ideas meal prep salads easy lunch meal prep salads for lunch.
My greek chickpea salad is a shining example. Juice of 2 fresh lemons 2tablespoonsextra virgin. I know its tempting to just grab a can of chickpeas add green fluffage toss with dressing and call it a day. Get 6 equal sized meal prep containers and 6 small containers for the dressing.
Vegan chopped chickpea greek salad meal prep ingredients. Portion out chickpea salad evenly into 3 4 containers. Chickpeas tomatoes cucumbers red onions feta and parsley are a perfect combo of ingredients. While the couscous is cooking prep the veggies.
Stovetop add several inches of water to cover chickpeas in a large dutch oven or stock pot and bring to a boil. Reduce to a simmer. Add yogurt salt pepper lemon juice oregano dill onion and red pepper and gently mix until combined. Prep the couscous first.
Chop up fresh vegetables olives herbs and feta cheese then toss with a can of chickpeas and drizzle with an easy spoon drink worthy homemade dressing and this salad is ready for you when you need it during a hectic work week. Cook on high pressure for 6 minutes and let pressure naturally release for 20 minutes. This chickpea salad tastes as bright as it looks and works as a main course with crusty bread or as a side for roasts fish prawns or simple pan seared garlic chicken thighs. Pin this recipe for later.