Greek Chickpea Salad
from kristineskitchenblog.comThis 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.
Servings: 4 servings
Calories: 688kcal
Ingredients
- 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
Instructions
- 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.
Notes
You can also prepare this as one big salad to serve as a side dish.
Nutrition
Serving: 1lunch bowl (1/4 of recipe) | Calories: 688kcal | Carbohydrates: 91g | Protein: 22g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 1147mg | Fiber: 12g | Sugar: 11g
