🛒Ingredients
- 8 cups fresh spinach leaves
- 1 pint cherry tomatoes, halved
- 1 large cucumber, diced
- 1 red bell pepper, diced
- 1/2 cup red onion, thinly sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup sunflower seeds
- 1/4 cup crumbled feta cheese
- 1/2 cup lemon-tahini dressing (store-bought or homemade)
- Salt and pepper to taste
🔧Kitchen Tools Needed
- Large mixing bowl
- Knife
- Cutting board
- Measuring cups
- Salad tongs
- Meal prep containers
📝Instructions
- 1
Begin by washing and drying the fresh spinach leaves thoroughly. Set aside.
- 2
In a large mixing bowl, combine the cherry tomatoes, diced cucumber, diced red bell pepper, and sliced red onion.
- 3
Add the drained and rinsed chickpeas to the bowl, followed by the sunflower seeds and crumbled feta cheese.
- 4
Pour the lemon-tahini dressing over the salad ingredients and toss everything gently to ensure an even coating.
- 5
Season with salt and pepper to taste, adjusting as needed.
- 6
Divide the salad into individual meal prep containers, placing an equal amount of spinach leaves in each container.
- 7
Top the spinach with the tossed salad mixture, ensuring even distribution.
- 8
Seal the containers and store them in the refrigerator for up to 4 days.
- 9
When ready to eat, give the salad a quick toss to redistribute the dressing and enjoy!
🥗Nutrition Information
⚡Calories per serving: 350
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use a different type of dressing?
Yes, feel free to use your favorite dressing such as balsamic vinaigrette or a homemade dressing of your choice.
How long will this salad stay fresh?
This salad can stay fresh in the refrigerator for up to 4 days when stored in airtight containers.
