Greek Chickpea Salad Pita Meal Prep
You definitely need this Greek Chickpea Salad Pita Meal Prep in your lunch time life! Easy and no cook, and the flavor will convert non chickpea fans. I promise!
I wouldn’t say I am a avid maker of anything chickpea….. but that is about to change with Greek Chickpea Salad Pita Meal Prep.
Greek inspired recipes are not new to the blog. See Instant Pot Greek Chicken Skewers, or Crispy Air Fryer Chicken Pockets. But, could I do an amazing Greek inspired recipe with chickpeas?!
Challenge accepted. Challenge crushed!
This is one of the top 3 recipes on the blog – in my opinion. I can’t even believe I am saying that about chickpeas.
My father in law was here when I was testing this recipe and I asked him to be a taste tester. He said that he wasn’t a chickpea lover but would try. He then waited until I was done doing photos so he could take one container home! No lie!
The prep is super easy too. Mix it all up, put into containers. The only time consuming part is getting the stupid skins of chickpeas. My lord that is the worst job ever!
Lets also talk about the protein in this. The creaminess of this recipe is from plain Greek yogurt. No mayo needed here loves. Plan Greek Yogurt packs some good protein which will help you stay full longer.
If you are living that low carb life, cool, use lettuce wraps instead of pitas!
Pack these up in 2 compartment meal prep containers and lunch is done for 3-4 days!
Get ready to blow your mind. I am not kidding here peeps.
Greek Chickpea Salad Pita Meal Prep
Ingredients
- 2.5 cups chickpeas (or a 19oz can, drained)
- 1/2 cup plain Greek yogurt
- salt & pepper to taste
- 2 TBSP lemon juice
- 1 tsp dried oregano
- 1 TBSP fresh dill
- 2 TBSP red onion diced fine
- 1/2 cup diced red pepper
- 9-12 mini pitas
Instructions
- In a large bowl, mash the chickpeas using a potato masher, or use a food processor and do a quick pulse.
- Add yogurt, salt, pepper, lemon juice, oregano, dill, onion, and red pepper and gently mix until combined.
- Portion out chickpea salad evenly into 3-4 containers.
- Divide up the pitas and store in the second compartment.
- Store in the fridge and consume within 4 days.
Nutrition
So, there you have it. A no cook, vegetarian meal prep option that will blow your mind!
Looking for more lunch ideas. I have you covered over here!
Can you explain more about removing the skins from the chickpeas? Is this an optional step? I’ve never heard of this before.
I suppose it is all about preference. I have just always done it.
A fairly easy way to remove the skins is to put the drained beans on a clean kitchen towel, cover with another towel and rub vigorously. Most of the skins will separate from the beans. I usually don’t bother removing them though unless I am making hummus.
I look forward to making this recipe. Thank you.
This was great. I added kalamata olives and I used sour cream instead of yogurt because that’s what I had. I put it on whole wheat pita bread. I also only used one 15 oz can of chickpeas because I couldn’t find 19 ounce cans. I’ll definitely make again for meal prep. I will add some feta next time, too. The olives and feta give it more flavor.
ohhh adding feta! so smart! I will try that!
I haven’t made this recipe yet, but am really excited. Loving the suggestion of adding olives and feta! I was thinking of adding a bit of chicken, just to up the protein content a touch more. Do you think this would be okay to freeze?
No, I don’t think this will freeze well.
Excited to make this for my lunch meal prep! How many portions does this meal make?
I would say 4 portions!
Would recommend this to anyone wanting to try! This recipe was so easy to make and the end product was delicious. 10/10 will make again
Awesome! Thanks so much for leaving a review, Erin!
I’m not even a huge fan of chickpeas and this was delicious! My non-vegetarian hubby even enjoyed this. I added some garlic powder, chopped cucumbers, and tomatoes to bulk it up a bit and it was delicious. This will definitely become a meal prep staple.
I made this for a lunch meal prep., loved it and it was very filling. I will definitely make this again.