Healthy Mediterranean Salad Meal Prep: Quick & Easy Lunch Ideas

Name: Healthy Mediterranean Salad Meal Prep: Quick & Easy Lunch Ideas
Prep time: 12 min
Total time: 12 min
Yield: 4
Cuisine: Mediterranean / Healthy
Ingredients: 4 cups Mixed Greens (Washed and dried); 1 cup Cherry Tomatoes (Halved); 1 medium Cucumber (Diced); 1/4 cup Red Onion (Thinly sliced); 1 can (15 oz) Canned Chickpeas (Rinsed and drained); 1/2 cup Feta Cheese (Crumbled (optional)); 1/4 cup Kalamata Olives (Pitted and halved); 1/4 cup Olive Oil (for dressing); 2 tbsp Fresh Lemon Juice (for dressing); 1 tsp Dijon Mustard (for dressing); 1/2 tsp Dried Oregano (for dressing); 1/2 tsp Salt (for dressing); 1/4 tsp Black Pepper (for dressing)

Master the art of healthy meal prep with this quick and easy Mediterranean salad recipe. Perfect for busy weeks, this video guides you through preparing vibrant, nutritious, and satisfying lunches that stay fresh all week. Learn simple steps to assemble delicious salads with a homemade dressing.

#Salad

#Meal Prep

#Healthy Eating

#Quick Recipe

#Lunch Ideas

#Easy Salad

#Vegetarian

Beautifully layered salad in a meal prep container

Recipe Information

12m

Prep Time

Cook Time

12m

Total Time

Servings

Easy

Mediterranean / Healthy

English

Nutrition (per serving)

350

Calories

12g

Protein

25g

Carbs

22g

Fat

Four prepared salad containers for the week

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Close-up of fresh, colorful salad ingredients

Instructions

0/5 completed

1
Prepare all vegetables: wash and chop the mixed greens, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.
Preview
5m
Preview
Prepare all vegetables: wash and chop the mixed greens, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.
5m
Ensure all vegetables are dry before assembling to prevent soggy salad.
2
Rinse and drain the canned chickpeas thoroughly to remove excess sodium.
Preview
1m
Preview
Rinse and drain the canned chickpeas thoroughly to remove excess sodium.
1m
You can roast chickpeas for extra crunch if desired.

3
Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, dried oregano, salt, and black pepper until well combined.
Preview
2m
Preview
Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, dried oregano, salt, and black pepper until well combined.
2m
Taste and adjust seasonings to your preference.
4
Assemble the salads: Divide the mixed greens evenly among 4 meal prep containers. Then add the prepared cherry tomatoes, cucumber, red onion, chickpeas, crumbled feta (if using), and halved Kalamata olives to each container.
Preview
3m
Preview
Assemble the salads: Divide the mixed greens evenly among 4 meal prep containers. Then add the prepared cherry tomatoes, cucumber, red onion, chickpeas, crumbled feta (if using), and halved Kalamata olives to each container.
3m
Layer heavier ingredients at the bottom if you plan to add dressing directly.
5
Store the dressing: Pour the prepared dressing into small separate containers or a small jar to add just before serving. This keeps the salad fresh and prevents wilting.
Preview
1m
Preview
Store the dressing: Pour the prepared dressing into small separate containers or a small jar to add just before serving. This keeps the salad fresh and prevents wilting.
1m
Refrigerate assembled salads and dressing separately for up to 4-5 days.