Balanced Mediterranean Chickpea Meal Prep Bowls

• 1 cup quinoa, rinsed
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1 medium zucchini, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup kalamata olives, sliced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons fresh parsley, chopped
• For dressing: 1/4 cup tahini
• Juice of 1 lemon
• 2 tablespoons water (more as needed)
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F (220°C). Toss the chickpeas with olive oil, smoked paprika, ground cumin, garlic powder, salt, and pepper on a baking sheet. Spread them out in a single layer.
2. Roast chickpeas in the oven for 20-25 minutes, shaking the pan halfway through until crispy and golden.
3. While chickpeas roast, prepare quinoa: combine rinsed quinoa with 2 cups water in a medium pot. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes until quinoa is fluffy and water is absorbed. Fluff with a fork and set aside.
4. Prepare the fresh veggies: dice zucchini, halve cherry tomatoes, dice cucumber, slice olives and red onion thinly. Chop parsley finely.
5. Make the dressing by whisking tahini, lemon juice, minced garlic, salt, and pepper in a bowl. Add water 1 tablespoon at a time until desired creamy consistency is reached.
6. Assemble bowls for meal prep by dividing quinoa evenly into 4 containers. Top each with roasted chickpeas, zucchini, cherry tomatoes, cucumber, olives, red onion, and parsley.
7. Drizzle each bowl with the lemon-tahini dressing or pack it separately to keep ingredients fresh.
8. Store bowls covered in refrigerator for up to 4 days. Reheat chickpeas if desired and enjoy a nutrient-packed, flavorful Mediterranean meal any time.

Chef tips

• Rinse quinoa thoroughly before cooking to remove bitterness and improve texture.
• To keep roasted chickpeas crispy, store them separately from wet ingredients and add them just before eating.
• Feel free to swap quinoa for brown rice or couscous as a grain base according to preference.
• Add feta cheese or a boiled egg if you want extra protein; omit for vegan-friendly bowls.