Easy Healthy Cold Lunch Ideas
Make-ahead Mediterranean chickpea salad lunch boxes with crisp veggies, leafy greens, and a bright lemon-oregano dressing. Fresh, filling, and perfect for work or school—no cooking required.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cup chickpeas canned, drained and rinsed
- 1.5 cup cucumber diced
- 1.5 cup cherry tomatoes halved
- 1 cup bell pepper diced, any color
- 0.25 cup red onion finely chopped
- 0.5 cup kalamata olives pitted and sliced
- 0.5 cup feta cheese crumbled
- 0.25 cup fresh parsley chopped
- 3 tablespoon extra-virgin olive oil
- 2 tablespoon lemon juice freshly squeezed
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper freshly ground
- 4 cup mixed greens or baby spinach
Instructions
Preparation Steps
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon, dried oregano, salt, and black pepper to make the dressing.
- In a large bowl, combine chickpeas, cucumber, cherry tomatoes, bell pepper, red onion, olives, and parsley.
- Pour the dressing over the chickpea mixture and toss until evenly coated.
- Divide mixed greens among 4 meal-prep containers. Spoon the dressed chickpea salad over the greens and top with crumbled feta.
- Seal and refrigerate. Serve cold; toss just before eating.
Notes
Keeps up to 4 days refrigerated. To maintain crisp greens, store them separate from the dressed salad until serving. Add cooked chicken or tuna for extra protein, or swap feta for diced avocado for dairy-free.