Greek Chickpea Salad Meal Prep
chickpeas plain Greek yogurt salt & pepper lemon juice dried oregano fresh dill red onion red pepper mini pitas
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.
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