Prep the chickpeas: Drain, rinse, and pat dry. For extra flavor, toss with 1 teaspoon olive oil, a pinch of salt, cumin, and smoked paprika. You can keep them as-is or roast at 400°F (200°C) for 15–20 minutes to make them slightly crispy.

Chop the veggies: Halve the tomatoes, dice cucumber and bell peppers, and finely chop red onion. Chop the romaine or spinach and set aside for layering.

Make the dressing: In a small jar, combine zest and juice of 2 lemons, 3 tablespoons olive oil, 1 tablespoon red wine vinegar, minced garlic, oregano, salt, and pepper. Shake until emulsified. Taste and adjust with more salt or lemon if needed.

Mix the chickpea salad base: In a large bowl, combine chickpeas, tomatoes, cucumber, bell peppers, red onion, parsley, mint, and olives. Pour in half to two-thirds of the dressing and toss gently to coat.

Assemble the bowls: Divide greens among 4–6 meal prep containers. Top each with a generous scoop of the chickpea-veggie mix. Sprinkle with feta if using.

Finish with dressing: Drizzle the remaining dressing over the bowls or store it separately to add just before eating.

Optional grains: If you want extra staying power, add 1/3–1/2 cup cooked quinoa or cauliflower rice to each bowl. Keep portions modest to maintain low calories.

Chill and store: Seal containers and refrigerate. The flavors meld beautifully by the next day.