Need a healthy lunch for work? This recipe is delicious, uses clean ingredients, and includes a Nightshade-Sensitive (NSS) alternative!
INGREDIENTS:
- 2 cans chickpeas, rinsed and drained
- 3 large English cucumbers, diced
- 1 cup cherry tomatoes, halved – NSS *1 cup radishes, sliced*
- 1/2 red onion, diced
- 1 cup feta cheese, crumbled
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 3 cloves garlic, minced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1 tsp dried oregano
- 1 tsp salt
INSTRUCTIONS:
- Grab a big bowl.
- Drain and rinse your two cans of chickpeas and dump them into your bowl.
- Dice up your cucumbers, cherry tomatoes (or radishes), and red onion.
- Dump your diced veggies into the bowl with the chickpeas.
- Get your crumbled feta and dump it into the bowl.
- Pour your olive oil and lemon juice into a smaller dish.
- Mince your garlic, chop up your dill and parsley, and add them into the smaller dish.
- Pour the mixture into your big bowl of chickpeas and vegetables.
- Sprinkle your oregano and salt.
- Mix the contents of the bowl very well.
- Assemble your containers for meal prepping.
- Store food in sealed, airtight containers. Refrigerate after preparation.
* Good in the fridge for 4 days.
Want to add more protein? Add two hard-boiled eggs per serving; they are perfect if you are wanting to hit your protein goal quicker!
Thank you so much for taking the time to look at this post! I know a lot of recipes out there are super similar. I first found this on Pinterest and sort of put my own twist on it. If you have any recommendations, or if you’ve tried it and want to tell me about it, please leave a comment below!
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