Anytime I’m craving a light lunch, I love to make Middle Eastern Salad. Simply toss together healthy veggies and dressing, marinate overnight, and a delicious meal is waiting for you. Unlike lettuce based salads, this version is remarkably adaptable and unfussy. Since it has no mayo and tastes great at room temperature, it’s ideal for a boxed lunch and also is well received at potlucks.

To make Middle Eastern Salad, you will need:

•  1/2 cup feta cheese
• 1 cup tomatoes
• 1 can chickpeas, drained
• 2-3 cucumbers
• Juice of a lemon
• 6 TBS dressing (Italian or vinaigrettes work best)
• Salt/Pepper to taste

Rinse, dry, and dice the veggies to whatever size you prefer (I like to keep it chunky). Mix everything together in a large bowl, making sure the dressing coats well. Chill for at least 2 hours, but overnight is best (It will keep in the fridge for at least a few days). I don’t deviate from the list above, but if you’d like more options, try onions, peppers, zucchini, and/or sliced black olives.

To serve:

Middle Eastern Salad can be eaten straight from the bowl and is good on its own if you’re counting carbs, diabetic, gluten-free, etc. Because I prefer it with a few sides, I love to scoop it onto pita bread or pita/bagel chips; Stacy’s brand is my favorite.