Cook 300 g pearl couscous in boiling water according to the package instructions, about 10 minutes.

Drain the cooked pearl couscous and spread it in a mixing bowl to cool completely.

Whisk 30 g vegan feta mix with 45 ml water in a mixing bowl until smooth.

Heat the vegan feta mixture while stirring until the first bubbles appear.

Pour the hot vegan feta into a small mold and refrigerate until firm.

Whisk the lemon juice, 60 ml olive oil, agave syrup, Dijon mustard, salt, and black pepper until emulsified.

Drain and rinse the canned chickpeas thoroughly.

Dice the cucumber and thinly slice the red onion.

Pit and chop the Medjool dates, then finely chop the fresh mint and fresh parsley.

Divide the lemon dressing evenly among 4 meal-prep jars, placing it at the bottom of each jar.

Layer the chickpeas and red onion evenly over the dressing in the 4 jars.

Add the chopped dates and diced cucumber in even layers.

Crumble the firm vegan feta and divide it among the jars.

Divide the cooled pearl couscous over the vegetable layers.

Top each jar with mint, parsley, chopped pecans, dried fruit mix, and soy protein balls.

Seal the jars and refrigerate them for up to 4 days.

Invert one jar onto a serving plate or shake the sealed jar to combine the salad before eating.