Recipe: An Easy, No-Cook Greek Chickpea Salad
Getting bored with your go-to summer salads? Spending way too much money at Sweetgreen, Dig Inn, and other healthy lunch spots around the city? Try making this super easy, no-cook Greek chickpea salad recipe to reignite that meal prep spark.
- 1 can chickpeas
- 8 oz. grape tomatoes, quartered
- 1 large zucchini, sliced and quartered
- 1/2 red onion, diced
- 1/2 cup pitted Greek olives, halved
- 3 oz. feta cheese
- Juice of 1 lemon
- 1 Tbsp olive oil
- 1 tsp balsamic vinegar
Start by draining and rinsing your chickpeas. Pat them dry with a towel. Wash and chop your tomatoes, zucchini, onion, and olives.
In a mixing bowl, combine the veggies with the chickpeas. Add the feta, lemon, oil, and vinegar. Combine well.
Separate your salad into three or four servings. Use mason jars and consider adding ingredients like quinoa or mixed greens. (We recommend placing additional ingredients on top of the chickpea salad so they don’t get too soggy—and if you’re using greens, consider adding those just before eating.) Store your salads in the fridge for up to five days.