A Go-To Meal: Mediterranean Chickpea Salad

Spring is here and the warm weather has me wanting all the fresh ingredients! This Mediterranean chickpea salad is a go-to during the spring and summer months, and I wanted to share it with y’all. You can serve it over a bed of lettuce or spinach, with some Italian-marinated chicken for more protein, or on its own as a meal or side dish. It’s super easy to make and the only “cooking” involved is cutting vegetables!

Ingredients:

2 cans of chickpeas
1 medium cucumber
2 medium green bell peppers
1 medium red bell pepper
1 medium orange bell pepper
1 medium yellow bell pepper
feta (original or reduced fat) – measure with your heart
light Italian dressing – measure with your heart (I add more so I don’t add dressing to the individual containers)
optional ingredients: red onion, fresh tomatoes, and Kalamata olives

Directions:

1.) Drain, rinse, and pat dry chickpeas. (Pat them as dry as possible, so you don’t have a ton of extra liquid at the bottom of your container.)
2.) Slice and cut cucumber into quarters.
3.) Slice and cut bell peppers. (I did 3-4 cuts per slice.)
4.) Measure feta and add.
5.) Measure Italian dressing and add.
6.) Mix thoroughly and distribute evenly among containers.

I used this recipe as a lunch meal prep and was able to make 6 meals at 8 ounces each container.