Taking a little time out of your weekend to do some simple meal prep sets you up for a successful week ahead. When you have “grab and go” options available in the fridge every morning, you’re far more likely to bring your lunch to school or work, allowing you to eat healthier, and saving you time and money! Add this easy Chickpea Feta Salad to your weekend meal prep and have it for lunch all week!
Add chopped cucumber or bell pepper if you’d like. Some lemon zest or chopped parsley would be good. Quinoa or couscous would also be a great addition. The original recipe called for a quarter cup of olive oil, but we reduced it to 3 tablespoons with no ill effect. You could even reduce it further if you’d like, but in that case, be sure to chop your kale a little smaller as the oil might not soften it up as much.
Chickpea Feta Salad
4 cups cooked chickpeas (2-19oz. cans)
2 – 3 cups raw kale, chopped
1/3 cup kalamata olives, pitted and minced (about 20)
1/4 cup red onion, minced
3 tablespoons olive oil
2 – 3 tablespoons red wine vinegar
1 clove of garlic, finely minced
1 teaspoon of salt (or to taste)
ground black pepper to taste
1 pint of cherry tomatoes, chopped
1/2 cup crumbled feta cheese
6 – 8 fresh basil leaves, chopped
Combine the chickpeas, kale, olives, and red onion in a large bowl.
Wisk together the olive oil, red wine vinegar, garlic, salt and pepper in another bowl.
Pour dressing over vegetables and toss gently to combine.
Gently stir in the cherry tomatoes and feta. Add the basil just before serving.
Servings – 6
Dietary Fiber: 6.8g
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