With classic Mediterranean ingredients including chickpeas, Kalamata olives, pita, and of course, feta cheese, the salad is a delicious and filling meal that makes for a quick and healthy dinner. The tangy lemon-feta vinaigrette is the star of the salad, lifting and brightening the various vegetables, legumes, and grains in this light-yet-hearty meal.
How to Meal Prep Greek Salad for Lunch
Combine the vegetables, chickpeas, olives, and quinoa (make sure the quinoa is completely cooled) in a large bowl. Pour the vinaigrette in a separate small bowl, and portion out a few pita chips in another small container or baggie. Wait until you're ready to eat the salad to pour the dressing into the large bowl and mix—this will prevent your spinach from getting soggy and limp.
Ingredients
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¾ cup quinoa, rinsed and drained
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1 large lemon (2 tsp. zest, 1/4 cup juice)
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⅓ cup crumbled feta cheese
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¼ cup olive oil
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1 teaspoon dried oregano, crushed
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2 cup chopped baby spinach
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1 15 ounce can chickpeas, rinsed and drained
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1 ¼ cup sliced miniature red, yellow, and/or orange bell peppers
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1 ¼ cup chopped cucumber
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½ cup pitted Kalamata olives
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¼ cup sliced red onion
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1 ½ cup pita chips
Directions
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Cook Quinoa
In a medium saucepan, bring 1-1/2 cups water and the quinoa to a boil; reduce heat. Simmer, covered, for 15 minutes or until the water is absorbed. Spread the quinoa on a large baking sheet to cool.
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Mix Salad Dressing
Meanwhile, whisk together lemon zest and juice, feta, olive oil, oregano, and 1 tsp. salt in a small bowl. Set aside.
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Plate Ingredients and Serve
In a medium bowl, combine the cooled quinoa and half of the dressing. Spread spinach on a platter, then spoon the quinoa mixture over top. Arrange chickpeas, bell peppers, cucumber, and olives on the bed of spinach and quinoa. Drizzle the remaining dressing over the salad and sprinkle with red onion. Top with pita chips. If you like, drizzle with additional olive oil.
Nutrition Facts (per serving)
| 499 | Calories |
| 24g | Fat |
| 59g | Carbs |
| 15g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 499 | |
| % Daily Value * | |
| Total Fat 24g | 31% |
| Saturated Fat 4g | 20% |
| Cholesterol 11mg | 4% |
| Sodium 1064mg | 46% |
| Total Carbohydrate 59g | 21% |
| Total Sugars 7g | |
| Protein 15g | 30% |
| Vitamin C 123.2mg | 137% |
| Calcium 138mg | 11% |
| Iron 4.5mg | 25% |
| Potassium 501mg | 11% |
| Folate, total 175.4mcg | |
| Vitamin B-12 0.2mcg | |
| Vitamin B-6 0.5mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
