Feta Olive Mezze Lunch Box

• 60 g, cut into cubes — Feta cheese
• 140 g (about 1/2 cup) — Plain nonfat Greek yogurt
• 80 g (about 1/2 cup) — Canned chickpeas, drained and rinsed
• 30 g — Pitted black olives
• 100 g, cut into spears — Cucumber with peel
• 100 g — Raw cherry tomatoes
• 60 g (1 medium pita), cut into wedges — Whole-wheat pita bread
• 10 g (2 tsp) — Fresh lemon juice
• 0.8 g (about 1/2 tsp) — Dried oregano leaves
• 0.3 g (about 1/8 tsp) — Ground black pepper

Method

1. 1Mix the lemon yogurtStir Greek yogurt, lemon juice, oregano, and black pepper for 45 seconds until smooth.45 secLook for: The mixture is even and ready for the next action, with no dry pockets.
2. 2Spoon it into a lidded dip cupSpoon it into a lidded dip cup, keeping the full portion together and the rim clean.Look for: The dip is glossy and evenly speckled with oregano and pepper.Safety: Keep dairy at 40°F or below during assembly.
3. 3Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
4. 4Build the feta and chickpea compartmentArrange the feta cubes, drained chickpeas, and black olives in one dry compartment, keeping all three components distinct.1 minLook for: Feta holds its cube shape and no bean or olive liquid pools in the box.Safety: Use clean utensils for ready-to-eat ingredients and check olive pits are fully removed.
5. 5Pack vegetables and pitaPlace cucumber spears, whole tomatoes, and pita wedges in separate compartments, close the yogurt cup.Look for: Everything is evenly positioned and ready for the next action.
6. 6Refrigerate until servingRefrigerate until serving so the food stays covered and cold until needed.1 minLook for: Vegetables and pita remain dry and each component is easy to pick up and dip.Safety: Keep the packed lunch chilled with a cold source when transporting.