Ingredients:

  • 2 cans (15 oz / 425g each) chickpeas, drained and rinsed
  • 1 cup (150g) English cucumber, finely diced
  • 1 cup (150g) grape tomatoes, halved
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (60g) Kalamata olives, pitted and sliced
  • 1/2 cup (75g) feta cheese, crumbled
  • 1/4 cup (15g) fresh parsley, chopped
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) red wine vinegar
  • 1 clove (3g) garlic, minced
  • 1/2 tsp (3g) dried oregano
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.5g) black pepper
  • 1 cup (120g) baby carrots
  • 50g raw almonds
  • 1 whole (60g) whole-grain pita bread

Instructions:

  1. Rinse the chickpeas under cold water until the foam disappears to reduce excess sodium.
  2. In a large mixing bowl, combine the rinsed chickpeas, diced cucumber, halved tomatoes, red onion, olives, and chopped parsley. Toss gently to ensure even distribution.
  3. In a small jar or bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper until fully emulsified and opaque.
  4. Pour the vinaigrette over the chickpea mixture.
  5. Gently fold in the crumbled feta cheese to avoid breaking the cheese.
  6. Divide the salad evenly among four multi-compartment bento boxes, adding a portion of baby carrots, raw almonds, and pita bread wedges to the remaining compartments.