Prep the chickpeas. Drain and rinse the chickpeas under cold water. Pat them dry with a clean towel to reduce excess moisture. This keeps the salad from getting watery.

Chop the vegetables. Dice the cucumber and bell pepper into small, even pieces. Halve the tomatoes, finely dice the red onion, and slice the olives. Keep the pieces bite-size so each forkful has a little of everything.

Make the dressing. In a small bowl or jar, whisk together olive oil, lemon juice and zest, red wine vinegar, minced garlic, Dijon, dried oregano, 1/2 teaspoon salt, and several grinds of black pepper. Taste and adjust the acid or salt as needed.

Toss the base salad. In a large bowl, combine chickpeas, cucumbers, tomatoes, bell pepper, onions, and olives. Pour in most of the dressing and toss gently to coat. The chickpeas should glisten but not swim in dressing.

Add herbs and feta. Fold in chopped parsley and/or mint and the crumbled feta. Add the remaining dressing if needed. Taste and season again with salt and pepper.

Assemble the boxes. Divide the salad into 4 meal prep containers. If you want extra crunch, keep cucumbers or lettuce in a separate section or small bag to add right before eating.

Optional boosts. For a heartier meal, add a scoop of cooked quinoa, a handful of arugula, or sliced grilled chicken. If you like heat, include pepperoncini or a pinch of red pepper flakes.

Chill and serve. Refrigerate at least 30 minutes before eating to let flavors meld. Serve cold or at cool room temperature.