Chickpea & Feta Lunch Box

Name: Chickpea & Feta Lunch Box
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Cuisine: Greek
Ingredients: 160 g chickpeas; 70 g feta; 120 g cucumber; 100 g cherry tomato; 30 g red onion; 1 tbsp olive oil; 1 tbsp lemon juice; 1 pinch black pepper; salt to taste

Prep10 minCook0 minTotal10 minDifficultyVery easy

Ingredients

1 serving

Contains: Milk

Allergen info is best-effort — please verify yourself.

Nutrition

Per serving

Calories: 620.3; total 620.3
Protein: 26.2 g; total 26.2 g
Carbs: 58.8 g; total 58.8 g
Fat: 33.2 g; total 33.2 g

Estimated · based on 8 of 9 ingredients

Nutrition data: USDA FoodData Central

A cold, no-cook chickpea and feta salad box with cucumber and cherry tomato — protein-packed fuel that's ready in minutes and travels well.

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Method

1
- chickpeas 160 g
- cucumber 120 g
- cherry tomato 100 g
- red onion 30 g
Combine the salad base — Drain and rinse the chickpeas, then tip them into a lunch box or bowl. Add the diced cucumber, halved cherry tomatoes and finely chopped red onion.
2
- olive oil 1 tbsp
- lemon juice 1 tbsp
- black pepper 1 pinch
- salt to taste
Dress the salad — Drizzle over the olive oil and lemon juice, season with salt and black pepper, then toss gently to combine.
3
- feta 70 g
Top with feta and chill — Scatter the crumbled feta over the top. Seal the box and chill until ready to eat — it keeps well for up to 2 days.

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