1% Donated to the Planet

Free Shipping on U.S. Orders $49+
Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

 

Simple ingredients, big flavor. This Mediterranean Chickpea Salad is packed with fiber, protein, and fresh veggies, making it a heart-healthy choice that’s as easy to prep as it is to enjoy in your U‑Konserve container.

Ingredients:

  • 1 cup cooked chickpeas (or 1 15‑oz can, drained and rinsed)
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup Kalamata olives, sliced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • Salt & pepper to taste
  • Optional: crumbled feta or avocado slices
  • U-Konserve 30 oz Square Container

Instructions:

  1. Combine the chickpeas, cherry tomatoes, cucumber, red onion, and olives in your U‑Konserve 30 oz Square container.
  2. Drizzle with olive oil and lemon juice, sprinkle with oregano, salt, and pepper, and toss gently until well combined.
  3. If using avocado or feta, add just before serving to keep fresh.
  4. Store in the fridge until ready to enjoy. Perfect for on-the-go lunches, snacks, or a heart-healthy side at home.
Previous Post Next Post

Related Posts

Black Forest Chia Pudding

Black Forest Chia Pudding

Created by Sahar Elgamil @elga.meal This Black Forest Chia Pudding is a perfect meal prep option for breakfast, dessert, or a midday snack. The combo of cherries and dark chocolate feels so decadent, but this pudding is so good for you. Ingredients:For pudding:1 cup cherries, pitted2 oz chia seeds6 oz watermaple syrup or honey to taste4 oz almond milksmall pinch of saltdark cherry syrup (optional)For chocolate:6 oz dark or semisweet chocolate3 oz almond milkInstructions:1. Add cherries, chia seeds, water, sweetener of choice, and salt to a small pot. Simmer over medium heat with the lid on for 5 minutes, or until the seeds start to hydrate and the mixture thickens.2. Stir in almond milk, portion into containers, and let set in the fridge for at least 2 hours, or overnight if you’re prepping ahead of time.3. Melt chocolate and almond milk in the microwave in 10 second increments, stirring in between. Once smooth, pour over chia pudding and spread evenly. Let cool and enjoy!   Follow the video here.

Learn more
Salmon Power Box

Salmon Power Box

This heart-healthy Power Box is designed for balanced lunches that pack easily and travel well. With salmon and veggies in the main compartment, rice on the side, and a flavorful sauce kept separate, this meal fits perfectly in the U-Konserve 3-Compartment Divided Rectangle   Ingredients Large compartment: 3–4 oz cooked salmon 3/4 cup steamed broccoli florets 1 tsp olive oil Salt and black pepper, to taste Optional: lemon zest or garlic powder Small compartment 1: 1/3 cup cooked white rice Small compartment 2: 1 tbsp tahini 1 tbsp fresh lemon juice 1 tsp olive oil 1–2 tsp warm water Pinch of salt   Instructions Prepare the riceCook rice according to package directions. Once cooked, fluff with a fork and measure out 1/3 cup. Set aside to cool slightly so it packs neatly in the container. Cook the salmonPreheat the oven to 400°F. Place the salmon on a lined baking sheet and drizzle with olive oil. Season lightly with salt, pepper, and optional lemon zest or garlic powder. Bake for 10–12 minutes, or until the salmon is opaque and flakes easily with a fork. Remove from oven and let rest for a few minutes. Steam the broccoliWhile the salmon cooks, steam the broccoli until bright green and just tender, about 4–5 minutes. Avoid overcooking so the broccoli holds its texture when packed. Season lightly with salt. Make the lemon-tahini sauceWhisk together tahini, lemon juice, olive oil, and salt. Slowly add warm water, 1 teaspoon at a time, until the sauce is smooth and pourable.

Learn more
Cheddar & Olive Rolls

Cheddar & Olive Rolls

Cheddar & Olive Rolls Created by Sahar Elgamil @elga.meal These fluffy, cheesy rolls are a simple (and delicious) twist on classic holiday bread, made right in your U-Konserve BounceBox for easy baking, storing, and serving! Perfect for potlucks, Friendsgiving, or your holiday table. Watch Video Ingredients 1 can Pillsbury crescent dough (8-count) ¼ cup olive tapenade (store-bought or homemade) ½ cup shredded sharp cheddar cheese 1 tbsp butter, melted ½ tsp ground herbs (italian seasoning, rosemary, thyme, etc.) Optional: poppy seeds Instructions Preheat your oven to 375°F. Lightly grease or line your BounceBox with parchment paper. Unroll the crescent dough on and separate the rolls. Place a dollop of olive tapenade in the center of the dough, then sprinkle with shredded cheddar. Roll each into a ball and pinch the bottoms to form the rolls. Arrange rolls up in your BounceBox, they should be snug but not too crowded. Sprinkle cheddar around the rolls and sprinkle herb mixture and optional poppy seeds on top of the rolls. Bake for 12-15 minutes, until golden brown and puffed. Brush with butter. Serve warm right from the BounceBox! Store leftovers (if there are any!) right in the same container, no extra dishes needed. The silicone lid keeps rolls soft and fresh for next-day snacking.

Learn more

Leave a comment