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Meal Prep Mediterranean Chickpea Bowls

A fresh and vibrant Mediterranean-inspired meal prep bowl featuring roasted crispy chickpeas, fluffy quinoa, and crunchy vegetables tossed in a zesty lemon-oregano dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cans chickpeas drained and rinsed
  • 2 cups cooked quinoa
  • 1 large cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/2 cup kalamata olives pitted
  • 1/2 cup red onion finely diced
  • 1/2 cup crumbled feta cheese
Dressing
  • 1/4 cup extra virgin olive oil
  • 3 tbsp lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp sea salt

Equipment

  • Baking sheet
  • Mixing bowl
  • Small whisk

Method
 

Preparation
  1. Preheat oven to 400°F (200°C) and pat chickpeas completely dry with a paper towel.
  2. Toss chickpeas on a baking sheet with 1 tbsp olive oil and half the oregano until coated.
  3. Roast for 25 minutes until chickpeas are golden-brown and fragrant.
  4. Whisk remaining olive oil, lemon juice, salt, and oregano in a small bowl until emulsified.
  5. Prepare quinoa according to package instructions until fluffy.
  6. Dice the cucumber and halve the cherry tomatoes.
  7. Combine warm quinoa, vegetables, and olives in a large mixing bowl.
  8. Pour the dressing over the mixture and toss gently to coat.
  9. Divide the mixture into four containers and top with roasted chickpeas.
  10. Sprinkle with feta cheese before serving or storing.

Notes

Store in airtight containers in the fridge for up to 4 days. Keep dressing on the side for maximum freshness.