No-cook lunch that survives a bag commute and still tastes deliberate.
Calories
540
per serving
Protein
24 g
60g C · 24g F
Time
10 min
active + cook
Cost
1,75 €
Estimated / serving
Timing
- Prep
- 10 min
- Total
- 10 min
Ingredients
- Chickpeas180 g
- Feta40 g
- Cucumber100 g
- Tomatoes120 g
- Extra virgin olive oil11 g
- Lemons20 g
Method
- 1Chop the cucumber and tomatoChop cucumber and tomato into generous chunks.
- 2Fold in chickpeas, oil and lemonFold through the chickpeas with olive oil and lemon.
- 3Crumble the feta overCrumble feta over at the last moment.
Why this recipe works
Chickpeas give the bowl its body and protein while cucumber and tomato keep it fresh, so it eats like a proper lunch rather than a side salad. Because nothing is cooked, the dressing of olive oil and lemon does the work, and the feta is crumbled last so it stays in distinct salty pockets. It travels well and needs no reheating at a desk.
Prep, storage & reheating
- Cut the cucumber and tomato into generous chunks — fine dice releases water and leaves the chickpeas sitting in a puddle.
- Dress the chickpeas while you prep the rest; ten minutes in the olive oil and lemon is enough for them to take on the seasoning.
A cold salad, so reheating does not apply. If you are packing it ahead, keep the feta and the dressing separate from the chopped vegetables and combine at the last moment. Refrigerate the components covered and keep them cool until you eat.
Prepping this for the week
Scaling one serving into several days is a planning problem: protein per portion, cost per week and the time you have to cook in one block.
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Kitchen & safety
- Equipment
- None needed
- Contains allergens
- Dairy
- Total time
- 10 min
Macros are computed from the canonical ingredient table. Food costs are estimates and may vary by retailer and location.