Published Monday, 03 November, 2014 by Ellen
This is what i do.
i usually prepare 2 lunches at a time.
i drain and rinse the chickpeas, and use half the can for each lunch. Separate them into 2 separate containers, add the olives and feta and whatever else you may like, shake to mix and put it in the fridge ready for the next day.
or, replace the chickpeas with al dente pasta.
i also take a really small airtight container with a tablespoon (you really don't need a lot) of tzatziki dip. When you're ready to have your lunch, mix the tzatziki into the salad and enjoy.
very healthy and very yummy.