Cook and Scale
High-Protein Chickpea & Feta Lunch Box
1 serving · 10 min total
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.
Ingredients
- 160 g chickpeas, drained and rinsed
- 70 g feta, crumbled
- 120 g cucumber, diced
- 100 g cherry tomato, halved
- 30 g red onion, finely chopped
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 pinch black pepper
- salt to taste
Contains: Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
Dress the salad — Drizzle over the olive oil and lemon juice, season with salt and black pepper, then toss gently to combine.
- 3.
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.