Chickpea Quinoa Salad Meal Prep

Ingredients

• 15 oz chickpeas (Rinsed and drained)
• 1 cup cooked quinoa
• 1 cup English cucumber (Chopped)
• 0.5 cup pomegranate arils
• 0.25 cup parsley (Finely chopped)
• 0.5 cup red onion (Chopped)
• 2 hard-boiled eggs (Halved)
• 3 tbsp olive oil
• 1 lemon juice (Juice of 1 lemon; lemon wedges are also called for serving)
• 1 tbsp red wine vinegar
• 2 tsp dried oregano
• salt (A sprinkle, to taste)
• black pepper (A sprinkle, to taste)

Steps

1. 1

   In a large salad bowl, combine the drained chickpeas, cooked quinoa, chopped cucumber, chopped red onion, and pomegranate arils. Toss them together.

2. 2

   Put the olive oil, juice of 1 lemon, red wine vinegar, and dried oregano into a mason jar. Close the jar and shake vigorously until the dressing is combined.

3. 3

   Divide the salad among meal-prep containers. Add the halved hard-boiled eggs and a lemon wedge to each container, then season with a sprinkle of salt and pepper.

4. 4

   Keep the dressing separate until ready to eat. Add it to the salad just before serving, stir together, and enjoy.

Notes

The salad keeps in the refrigerator for about 4 days, depending on ingredient freshness. Store the dressing separately and add just before serving; the source also suggests not boiling the eggs too far in advance. Brown rice or cooked pasta can be used instead of quinoa, and grilled chicken, tofu, or chopped lunch meat are suggested alternative proteins. The source gives no amount for salt, pepper, or the lemon wedge.

Nutrition per serving

• salad
• meal prep
• vegetarian
• gluten-free
• make-ahead
• no-cook assembly