Mediterranean Mezze Bento

Herbed lemon chickpea salad assembled alongside creamy feta cheese, kalamata olives, crisp vegetables, and whole wheat pita triangles.

• Prep: 15 min
• Total: 15 min
• Servings: 8
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $3.16/serving

Dietary

• Vegetarian
• Pescatarian
• Nut-Free
• Egg-Free
• High-Fiber
• Low-Sugar
• Low-Cholesterol

Tags

• no-cook
• healthy
• fresh
• tangy
• quick

Ingredients

• 2 can canned chickpeas (15 oz can, rinsed and drained)
• 0.25 cup extra virgin olive oil
• 3 tablespoon lemon juice (fresh)
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 1 pint cherry tomatoes (halved)
• 6 mini cucumbers (sliced into coins)
• 1 jar kalamata olives (drained)
• 8 ounce feta cheese (cubed)
• 4 whole wheat pita breads (cut into triangles)

Instructions

1. In a large bowl, whisk together 1/4 cup extra virgin olive oil, 3 tablespoons lemon juice, 1 teaspoon dried oregano, and 1/2 teaspoon salt.
2. Add 2 cans drained chickpeas and halved cherry tomatoes to the dressing, tossing well to coat.
3. Distribute the dressed chickpea and tomato salad evenly among 8 lunch containers.
4. Divide sliced mini cucumbers, kalamata olives, and 8 ounces cubed feta cheese into the separate compartments of each container.
5. Tuck cut whole wheat pita triangles into each lunch box or wrap them separately to keep dry.

Notes

No reheating required. Keeps crisp and flavorful in airtight containers for up to 5 days.

Nutrition (per serving)

• Calories: 459
• Protein: 16.6 g
• Carbohydrates: 52.5 g
• Fat: 20.6 g
• Fiber: 12.1 g
• Sodium: 1551 mg
• Saturated Fat: 5.8 g
• Sugar: 7.9 g
• Cholesterol: 25 mg