Road trip food ideas

Chickpea Salad


  • 1 can (15 ounces) of chickpeas
  • 1 cucumber
  • 1 cup of cherry tomatoes
  • 1/2 cup of feta cheese
  • 2 tablespoons of olive oil
  • Juice of 1 lemon


  1. Start by draining and rinsing the chickpeas under cold water.
  2. Peel the cucumber and chop it into bite-sized pieces.
  3. Halve the cherry tomatoes.
  4. In a large bowl, combine the chickpeas, chopped cucumber, halved cherry tomatoes, and crumbled feta cheese.
  5. In a small bowl, whisk together the olive oil and lemon juice to make a dressing.
  6. Pour the dressing over the salad and toss gently to combine. Serve immediately or store in a cool place until you’re ready to eat.



Overnight Oats


This is a no-cook, prepare-ahead recipe that’s perfect for early mornings. Just mix the oats, milk, Greek yogurt, and honey in a jar, top with your favorite fruits and nuts, and let it sit in the fridge overnight.


  • 2 cups rolled oats
  • 2 cups milk (or almond milk for a dairy-free alternative)
  • 1 cup Greek yogurt
  • 2 tablespoons honey
  • 2 servings of your choice of fruit (for example, 2 sliced bananas or 1 cup of mixed berries)
  • A handful of nuts (optional, for added crunch and nutrition)


  1. In a jar or container, combine the rolled oats, milk, and Greek yogurt.
  2. Add the honey and stir to combine.
  3. Top with your choice of fruit and nuts.
  4. Let sit in the fridge overnight and enjoy in the morning.

The beauty of this recipe is that it is highly customizable. You can use any type of milk, yogurt, sweetener, fruit, and nuts you like, making it a versatile recipe that never gets old.