Greek salads are perfect for lunch meal prep because you don’t have to reheat them and can eat straight from the fridge.
I added pepperoncini peppers to add an extra kick and some salty savoriness to make up for the missing feta that greek salads normally have. Use Kalamata olives instead of regular black olives if you can because they provide a bit more flavor to this dish.
This recipe is part of our Seasonal Vegan Meal Prep Series with one meal plan for every season. Each plan helps you meal prep most of your week in under 90 minutes.
Greek Chickpea Salad
- 0.25 cup olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 2 clove minced garlic
- 0.5 teaspoon dried oregano
- 0.25 teaspoon dried thyme
- 0.25 teaspoon dried dill
- 30 ounce canned chickpeas
- 2 cucumber
- 4 Roma tomatoes
- 1 red bell pepper
- 0.5 cup onion
- 1 cup fresh parsley
- 0.5 cup olives
- 0.5 cup sliced Pepperoncinis (optional to add some kick and saltiness that the feta normally provides.)
Chop: cucumber, tomatoes, red bell pepper, onion and parsley.
Whisk: olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, dried thyme, and dried dill in a bowl or glass measuring cup.
Gently toss: all ingredients together in a large bowl.