Protein-Packed Make-Ahead Lunch Salad

This lunch takes no time to make, it tastes delicious, is filling and is visually appealing thanks to all of the colors of the bell peppers.  

Course lunch, Salad
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 salads


  • 2 Organic English Cucumbers, washed and dried (Regular cucumbers are totally fine, but I prefer the seedless English variety)
  • 3 Organic Bell Peppers, washed and dried (I like a medley of red, orange and yellow)
  • 1.5 cans Organic, no-salt added Garbanzo Beans rinsed thoroughly and drained (I use Eden Organic, but any brand is fine)


  1. In a big bowl, dump the drained Garbanzo Beans.

  2. Next, chop up the cucumbers and bell peppers. Add those veggies to the bowl and mix all together.

  3. Distribute evenly into 4 containers.

Recipe Notes

On the morning or day of, add some extra protein with grilled chicken, ground turkey, or a can of tuna. Or if you are going meatless, add some quinoa, a crumbled veggie burger or tofu. Or get in a dose of healthy fats with some sliced avocado.  The possibilities are truly endless. Then drizzle with your favorite salad dressing or just some olive oil and balsamic vinegar. Then close the lid on your meal prep container and shake it all up so the toppings are evenly distributed. Open and enjoy! It’s as easy as that.