Mediterranean Chickpea Salad Boxes
A bright, no-cook chickpea salad with cucumber, kalamata olives, red onion, and a lemon-herb vinaigrette. Make in 15 minutes, eat all week — no reheating needed.
PROTEIN 10g
CALORIES 285
P:E RATIO 3.5
TIME 15m
YIELD 4
P:E 3.5
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
2 cans (15 oz each) chickpeas, drained and rinsed FLAVOR
1 English cucumber, diced PRODUCE
1 cup cherry tomatoes, quartered PRODUCE
1/2 cup kalamata olives, halved PRODUCE
1/4 cup diced red onion FLAVOR
1/4 cup chopped fresh parsley FLAVOR
3 tablespoons extra-virgin olive oil FLAVOR
2 tablespoons red wine vinegar FLAVOR
1 tablespoon lemon juice FLAVOR
1 teaspoon dried oregano FLAVOR
1 clove garlic, minced FLAVOR
Salt and pepper to taste FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate in airtight containers for up to 5 days. Do not freeze.
- Batching: This salad actually gets better over time as the chickpeas absorb the vinaigrette.
- Reheat: Microwave for 90s at 70% power.
EXECUTION STEPS
01
THE MACRO PREP
In a large bowl, combine chickpeas, cucumber, cherry tomatoes, olives, red onion, and parsley.
02
HIGH HEAT SEAR
Whisk together olive oil, red wine vinegar, lemon juice, oregano, garlic, salt, and pepper.
03
THE MACRO PREP
Pour dressing over the salad and toss until evenly coated.
04
THE MACRO PREP
Divide into 4 meal prep containers.
05
STEP 5
Refrigerate for at least 30 minutes before serving to let flavors meld.