Greek Chickpea Salad Box Meal Prep

Instructions:

1. Dice the English cucumber into uniform ½-inch pieces after gently scooping out the watery seeds with a spoon to prevent sogginess. Halve the cherry tomatoes and finely dice the red onion.
2. In a small jar or whisking bowl, combine extra virgin olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, and pepper. Shake vigorously or whisk until emulsified and creamy.
3. In a large mixing bowl, combine the rinsed chickpeas and all chopped vegetables except for the feta and parsley. Pour the dressing over the mixture and toss gently to coat.
4. Gently fold in the crumbled feta cheese and chopped fresh parsley to ensure the cheese maintains its structure.
5. Divide the salad evenly among six airtight meal prep containers, pressing down lightly to remove air pockets, and seal tightly.