Greek Chickpea Salad
This Meal Prep Greek Chickpea Salad with couscous is great for prepping ahead for lunch! Portion it out into individual lunch bowls, or serve it as a side dish.
I usually eat dinner leftovers for lunch, but some weeks I like to make meal prep lunches. When you take the time on Sunday to prep some lunches for the week, you don’t have to think about what to eat when lunchtime rolls around. It’s so nice to open the refrigerator, grab one of these Greek chickpea salads, and lunch is ready!
When you take a few minutes to prepare a balanced meal for yourself, your energy and mood get a boost. A happy mom means a happy family. <3
Like my Greek pasta salad, this chickpea salad has all of the best Greek flavors, thanks to feta cheese, kalamata olives, cucumber, and a simple dressing.
This chickpea salad is nutritious, full of flavor and filling. The chickpeas (garbanzo beans) are packed with protein and the cucumbers provide a great crunch. If I am extra hungry, I like to add avocado before serving (it will brown if added earlier). You can add red onion to vary the recipe or remove the olives if they aren’t your thing. You can garnish this salad with fresh parsley.
I have a few other meal prep lunch recipes on the site that you might also enjoy.
- This Meal Prep Taco Salad is always popular.
- These Chicken Burrito Bowls are a good way to use up leftover chicken.
- Mason Jar Broccoli Salads with Kale and Apple are one of my personal favorites.
- These Chicken Salad Mason Jar Salads have a creamy, no-mayo dressing.
- And these Quinoa and Roasted Broccoli Lunch Bowls are a delicious combination of flavors and textures.
I first made a simpler variation on this Chickpea Salad as a school lunch idea for my kid’s lunch box. Sometimes I’ll serve a hard boiled egg on the side for extra protein.
Tips for Meal Prepping this Chickpea Salad:
- You’ll start your couscous cooking first. Then you’ll need to let the couscous cool while you prep the rest of the salad ingredients. (You don’t want to add the other ingredients to hot couscous.) I usually cool my couscous in a large bowl, stirring it occasionally to help the heat escape. You can cool it more quickly by laying it out in a 9×13 baking dish.
- Here are a few meal prep containers that I like for storing lunches: both these round glass containers and these rectangular ones lock to seal.
- These 3 section glass containers are also really fun! They have space for you to add extra fruits and veggies (or a small treat) on the side.
Do you meal prep your lunches? What are your favorite healthy foods to eat at lunchtime?
Greek Chickpea Salad
- 10 ounce box plain couscous
- ¼ cup olive oil
- ¼ cup lemon juice
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 15 ounce can chickpeas (rinsed and drained)
- 1 pint cherry tomatoes
- 1 cucumber (chopped)
- ½ cup halved pitted kalamata olives
- 3 ounces feta cheese crumbles
- 3 green onions (sliced)
- Cook couscous according to package directions. Transfer to a large bowl and fluff with a fork. Set aside to cool.
- Meanwhile, make the salad dressing and prep the remaining salad ingredients. To make dressing, whisk together olive oil, lemon juice, dried oregano, salt and pepper in a small bowl.
- When couscous is cool, pour on the dressing and stir until well combined. Divide couscous between 4 individual serving sized storage containers. To each container, add ¼ of the chickpeas, tomatoes, cucumber, kalamata olives, feta cheese and green onions.
- Cover and store in the refrigerator for up to 4 days.
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