When I was in college and I lived off campus, I was very good at prepping meals for the week. Over the weekend, I would make a couple of meals for the week and put them in little containers so I could easily grab one whenever I was heading out for the day. One would think I must have gotten even better at doing this as an adult but that is not the case. Nowadays thinking of what I will eat for lunch and breakfast is usually an after thought. Then I end up packing the same snacks over and over again like flip yogurts, string cheese, cheese its and an apples. I don’t have any issues with these snacks but after a while I get tired of them then I end up spending money on eating out.
I can’t say I am resolving to doing a better job at meal preps this year but I did do a better job this past week by making this chickpeas and feta salad. This recipe is easy to make, healthy and satisfying. The chickpeas make it hearty while the cucumber and tomatoes make it refreshing then the tartness and flavors from the feta cheese, lemon juice, olive oil and oregano bring all the ingredients together nicely. If you are looking for an easy, vegetarian lunch or if you just like chickpeas or feta cheese, this recipe is for you!
Chickpeas and Feta Salad
This recipe yields about four servings.
- 2, 14oz cans chickpeas (garbanzo beans), drained and rinsed
- 1 large cucumber, diced
- 1 pint grape tomatoes, each sliced in half
- 1, 4oz container feta cheese
- 3 tablespoons virgin olive oil
- juice from 1/2 lemon (about 1 tablespoon)
- 1/2 teaspoon dried oregano
- salt and pepper to taste
In a large bowl, combine chickpeas, cucumber, tomatoes, feta cheese, olive oil, lemon juice and oregano. Taste and add salt and pepper as needed. Enjoy!