Greek Chickpea & White Bean Salad

Meal Prep Salad

Hey gang!

This week’s meal-prep salad is a take on a traditional Greek salad and it’s an absolute banger LOADED with pepperoncini peppers, artichoke hearts, olives, and veggies.

You can totally just use a store bought Greek salad dressing for this to keep it simple but I’m including the recipe for one of my absolute favorite vinaigrettes ever (which is my spin on an old Ethan Chlewbowski red wine vinaigrette recipe).

I load my version of the dressing with herbs de provence, a spice blend that basically packs every herb you’d want to use in Mediterranean cooking into one flavor bomb of a jar. It’s one of my go-to ingredients to use for weeknight dinners to add instant flavor to chicken or veggies with 0 effort.

Macros along with low-calorie & high-protein versions are at the bottom of this post.

I hope you enjoy!

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Greek Chickpea & White Bean Salad

Servings: 4 LARGE dinner portions, 8 small side portions
Store in an airtight container and use within 5-7 days.

Ingredients
1 16 oz can white beans, drained & rinsed (400g after draining)
1 16 oz can chickpeas, drained & rinsed (400g after draining)
1 pint cherry tomatoes, quartered (about 20-25)
1 cup chopped pepperoncini peppers (110g)
3/4 cup chopped kalamata olives (100g)
1 cup chopped artichoke hearts (115g)
1 medium cucumber, diced (see video for size)
1/2 bunch dill (optional)
Greek dressing to taste (store bought or use my recipe below)
Salt as needed, to taste

Instructions: