Description
This melange of Grecian flavors packs a solid punch of protein and carbs, plus it tastes amazing and is super easy to make. Pack it for lunch or a post-workout meal.
Ingredients
1 can Chickpeas, drained and rinsed
1 Small bunch of fresh spinach
4 oz. Vegan Feta cheese, crumbled or cubed (use regular Feta if you prefer)
1/4 cup ripe cherry tomatoes cut in halfs or sundried tomatoes packed in olive oil
1/4 cup Kalamata olives, pitted, sliced or chopped
1 Small Persian cucumber, sliced into 1/4-inch wheels
1 Lemon wedge
2 T. olive oil
1/4 t. dried oregano (more to taste)
Pinch of Aleppo pepper flakes
Instructions
Combine chickpeas, spinach, olives, cucumber, tomatoes and feta in a resealable container in an artful fashion in case someone takes a picture of it. Season with the oregano and Aleppo pepper.
If you are serving immediately, drizzle with olive oil and lemon, toss together and serv.
If you are taking it to your workout or work, pack the olive oil in a small container and nestle the lemon wedge in a corner until you’re ready to eat, then squeeze the lemon and sprinkle the olive oil on top. Toss and eat!
Notes
Note: I left salt and pepper out of this recipe — add at your own risk, keeping in mind that olives and feta are quite salty!
- Prep Time: 15
- Category: Salad
- Method: Chop and Assemble
- Cuisine: Greek