Mediterranean Chickpea & Cucumber Salad

Wash 1 medium cucumber and 1 cup cherry tomatoes. Dice the cucumber into 1/2-inch pieces and cut the cherry tomatoes in half.

Finely dice 1/4 of a medium red onion.

Open and drain 1 can (15 oz) of canned chickpeas. Rinse them thoroughly under cold water in a colander and pat dry with a paper towel.

Crumble 4 oz of feta cheese into small pieces.

In a small bowl, squeeze the juice of 1 whole lemon (approximately 2 to 3 tablespoons). Whisk in 3 tablespoons of olive oil, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.

To assemble, combine the rinsed chickpeas, diced cucumber, halved cherry tomatoes, diced red onion, and crumbled feta cheese in a large mixing bowl.

Pour the lemon-oregano dressing over the salad and toss gently to coat all ingredients evenly.

To pack for travel, divide the tossed salad evenly among 3 airtight lunch containers. Alternatively, to keep the vegetables maximally crisp, layer the ingredients in the containers starting with the chickpeas and onions at the bottom, then the tomatoes and cucumbers, and top with the feta, packing the dressing in a separate small container to toss right before eating. Keep cold with an ice pack until lunch.