I will get to this amazing and simple recipe for Easy Meal Prep Greek Chickpea Salad Bowls in a hot second. But first, let me tell you a story about my life before BurntToast, k? It will all make sense in a minute, I promise.
And if it doesn’t and you would prefer to head right on down to the good stuff, be my guest. There is a Skip the Chit Chat, Get to the Food button on each post because I recognize that not everyone is here for the stories. You’re welcome for this, by the way.
Anyway….I’ve shared this before but if you’re new here, you should know that in the many years before doing my own thang with Burnt Toast, I worked in the corporate world. I loved my job and was very good at it. Some might have argued and had a fair shot at victory that I was obsessed with it and that it was a little teeny tiny bit like a cult. (newsflash: it was). But that little truth didn’t get in the way of my total and utter devotion to this job and to this company. I lived and died by it, got all of my sense of worth from it (NEVER recommended, btw), and devoted almost every ounce of productive energy I had to it, leaving tidbits and crumbs for everything else, which would be my biggest mistake. {I talk about this subject in
this episode of This Grit and Grace Life Podcast).
In this company that thrived on the “work hard, play hard” culture that I now know to be a total trap for simply working hard and drinking heavily on occasional fancy trips, I worked myself to the bone and wore the term “I’m busy” as a badge of honor to fit in and prove my worth. Rest was mocked so I just didn’t. I answered emails immediately, no matter when, and found myself eating, sleeping, and dreaming about being successful as it was defined in this company. I all but sacrificed myself at the throne of hustle culture. I worked through lunch, at best making microwavable brown rice and tuna at my desk and convincing myself it was tasty. It was not. I worked at night after putting my three young kids to bed. I did all the things necessary to create a massive case of lost identity, poor choices, and burnout.
Do I regret it? No, Not really. I regret some poor decisions I made there, but I don’t regret that season. It was a season of my life and it served a purpose. I learned so much and it shaped me, both good and bad.
But, the biggest takeaway from this period of my life, now that I’m far removed from it, is this: NO JOB IS WORTH THAT SACRIFICE. Nothing you do, not even motherhood, is worthy of your total and complete sacrifice of self. The moment you start thinking “I don’t need to take a lunch. I’m too busy. I’ll just work through it” on a regular basis is the very moment the scales of your life are tipping in the wrong direction. It might not be the worst thing you’ve ever done to consistently skip lunch and rest and relaxation, but it will definitely be one of the least healthy. And any company that is worth working for will understand that a well-rested and fed employee who feels nurtured enough to actually take rest or vacation without fear is going to be a good, dedicated, and valued employee–the best kind.
Y’all. I learned this the hard way. There was nothing inherently wrong with this company. In fact, it was then and is still generally regarded as a great place to work. But it wasn’t healthy for me, someone who was arguably too old to fit into hustle culture (maybe only because my priorities should have always been with family first) but also someone who didn’t have a healthy boundary system or sense of self to push back against unhealthy workplace norms. But, the lesson I learned was that you have got to take care of yourself first.
You are no good to anyone or anything when you’re starving, hangry and tired. You just aren’t.
Listen, I’m realistic enough to know that sometimes you’ve got to skip the long leisurely lunch with friends. That’s where I am right now in life, actually. Building a business is no joke and that’s where I am–in a more than 40-hour week entrepreneurial grind. But old lessons and battle scars have taught me a few things, the most important practical one being DON’T SKIP LUNCH!
Can I get an AMEN on this one, please?!?!?!
Easy Meal Prep Greek Chickpea Salad Bowls
I am not going to lie to you, calling this recipe for Easy Meal Prep Greek Chickpea Salad Bowls a “recipe” feels a little bit like a cheat to me. It is so stinking easy I feel like it should be considered more of a “guideline” for what is acceptable with the general understanding that you will do with it what you wish, use what you have, and make it your own as you go along.
This recipe was inspired by these three little bins I found deep in the dark recesses of my cabinets one day–calling out to me with little voices begging to be filled. OK. Not really. It was inspired by the fact that I found myself in this dark place of not eating lunch then cramming a two-day-old protein bar in my mouth to stave off a hunger headache during 3 pm carpool. This is the dark place that led me to the meal prep idea and, I’m happy to say, has made me a convert.
So simple, this recipe starts with basics, tomatoes, cucumbers, onions, and chickpeas (great for protein and fiber) and gets a little extra kick from feta cheese and black olives. The recipe for the dressing is great and I highly recommend it. However, Jeff eats his with standard Italian dressing and loves it and I’m lazy enough on most days that I simply squirt half a lemon on there, drizzle some olive oil and salt and pepper and call it a day. You do what works best for you, I’m just saying that when time is tight, the veggies pack enough punch that fancy dressing is optional.
I have thrown leftover salmon and chicken (might I recommend this marinated lemon chicken) on this and had great success and find that it always goes well with a warm pita on the side. ANy way you slice it, this delicious salad will make 3 hefty servings, 4-5 if you’re making them smaller to accommodate extra protein, and will fill you up until dinner.
I highly recommend making them and then taking an actual lunch away from your computer and your phone, even if it’s just for 20 minutes. I promise, your stomach, your brain and your soul will all thank me.
Peace, love, and lunch,
Meg
Easy Meal Prep Greek Chickpea Salad
By: Meaghan Dawson
Ingredients
- 1 English Cucumber (seedless), cut lengthwise into quarters, then into 1/2 inch pieces
- 1 pint cherry tomatoes, halved
- 1/2 large red onion, thinly sliced
- 1 can chickpeas, rinsed and drained
- 1/2 cup pitted Kalamata Olives
- 1/2 cup feta cheese, divided
- Dressing:
- Juice of two lemons
- 1/4 cup olive oil
- 2 stems fresh oregano, minced
- salt and pepper
Directions
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Step 1
Arrange 3-5 meal prep containers (or straight tupperware if you’re not fancy like me) on a cutting board.
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Step 2
Divide veggies (cucumbers, onions, tomatoes) between the containers.
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Step 3
Rinse and drain chickpeas, then divide evenly among containers.
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Step 4
Add feta and olives evenly to each.
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Step 5
Store until ready to eat.
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Step 6
Dressing:
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Step 7
Whisk all ingredients together and store in airtight container until ready to use.
Welcome to BurntToast! My name is Meaghan, and this is my safe space, a place where we can share stories, share recipes and share life. It’s my dream that you can come here, kick your shoes off and pour yourself a glass of wine while you read, laugh, and maybe even hop into the kitchen. This is my heart, for all of you to see. And ALL are welcome here.
This looks delicious and is full of ingredients I love. Making this for dinner tonight! Thank you for sharing your recipe.
I’m so glad! I hope you LOVE it and make it again and again and again!