I love a good meal prep lunch recipe, especially in the busyness of summer. For us, summer is a whirlwind of camp and preschool drop-off, all of which have different drop-off and pick-up times each week and activities with one or both kids in between, often during the lunchtime hours- so a lunch I can throw in a bowl with an ice pack and has everything I need to stay fueled for hours (bonus points for being delicious)?! That is a lunch I can get behind.

This Mediterranean-inspired recipe is one I’ve been making for years- it’s simple and healthy, with flavor from a ton of herbs, briny feta and tangy lemon juice. Plus, it comes together in less than 10 minutes- chopping included (I like to use cooled and chopped rotisserie chicken to make it even easier!).

Make it:

Herby Chopped Chicken and Chickpea Salad
Serves 3-4

2 cups cooked chicken, cubed (I love using rotisserie)
1 can chickpeas, drained and rinsed
1 cup seedless cucumber, diced
1 cup grape tomatoes, halved
1/3 cup feta or goat cheese, crumbled
1/4 cup fresh cilantro, washed and chopped
1/4 cup fresh parsley, washed and chopped
Juice of 1/2 lemon
3 tbsp olive oil
sea salt and pepper to taste

Optional: 1 pita, chopped and toasted until golden

1. Add all ingredients to a large bowl and toss to combine. Top with pita toast (if using) and serve.

Make it plant based: leave the chicken out and add in another can of chickpeas!

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