Chickpea & feta salad (no-cook)

Type: Main meal — heavier (no-cook assembly) · Typical slot: Lunch (great for grocery-day, no-cook-before-work) · Time: 5 min · Lunch-friendly: yes (dress at last minute or in a separate container) · Batch: no

A zero-cook cold assembly lunch for days you don’t want to cook before work (classic Monday grocery-shopping-day lunch).

Ingredients (2 servings)

• 1 can (400g) chickpeas, drained and rinsed → ~240g drained
• 100g feta, cubed (60g G / 40g Harshitha)
• 1 cucumber, diced (~250g)
• 1 red bell pepper, diced (~150g)
• ½ red onion, finely diced (~50g)
• Handful parsley, chopped
• Dressing: 3 tbsp olive oil (45g), 2 tbsp lemon juice (30ml), 1 tsp Dijon, 1 garlic clove minced, salt, pepper
• Bread: 2 slices sourdough G (~80g) / 1 slice Harshitha (~40g)

Method

1. Drain chickpeas, dry on towel (helps dressing cling).
2. Combine chickpeas, cucumber, pepper, onion, parsley, feta in a container.
3. Whisk dressing in a small jar. Pour over when ready to eat (keeps components crisp).
4. Eat with sourdough on the side.

Macros (per person, per serving)

Portion split (what to weigh per person)