Mediterranean Chickpea & Feta Salad

A bright, refreshing, low-volume vegetarian lunch designed for GLP-1 appetite suppression. It uses rinsed chickpeas and a tangy Greek yogurt dressing to pack in protein and fiber, keeping your energy steady all afternoon without feeling heavy on a sensitive stomach.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Rinse the protein: Thoroughly rinse and drain the canned chickpeas. Rinsing them well washes away the complex sugars that cause bloating and gas.

Step 2

2. Make the dressing: In the bottom of your lunch bowl, whisk together the Greek yogurt, lemon juice, dried oregano, and a pinch of salt and pepper.

Step 3

3. Assemble: Toss the chickpeas, diced cucumber, and halved cherry tomatoes into the dressing until evenly coated.

Step 4

4. Top and serve: Scatter the crumbled feta cheese and pumpkin seeds over the top. Eat immediately or store in the fridge for a crisp Tuesday lunch.

Step 5

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