Mediterranean Chickpea and Roasted Veggie Meal Prep Bowl

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small zucchini, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, sliced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 cup couscous (or quinoa for gluten-free option)
• 1/4 cup fresh parsley, chopped
• For the lemon-tahini dressing:
• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 small garlic clove, minced
• 2-3 tablespoons water to thin
• Salt and pepper to taste

Instructions

1. Preheat your oven to 425°F (220°C). In a mixing bowl, toss the rinsed chickpeas with olive oil, cumin, smoked paprika, garlic powder, and a pinch of salt until evenly coated.
2. Spread the chickpeas on a baking sheet lined with parchment paper and roast for 25-30 minutes, shaking the pan halfway through, until crispy and golden brown.
3. On a separate baking sheet, toss the zucchini, red bell pepper, cherry tomatoes, and sliced red onion with a drizzle of olive oil, salt, and pepper. Roast alongside chickpeas for 20-25 minutes until vegetables are tender and slightly caramelized.
4. Prepare the couscous according to package instructions (usually 1 cup couscous to 1 cup boiling water with a pinch of salt). Fluff with a fork and stir in chopped parsley.
5. In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, and water until smooth and pourable. Adjust consistency with water and season with salt and pepper.
6. Assemble the bowls by dividing couscous evenly among four containers or plates. Top with roasted vegetables and crispy chickpeas.
7. Drizzle the lemon-tahini dressing over the top or pack it separately to keep crispness.
8. Garnish with extra parsley or a squeeze of fresh lemon juice if desired. Store in airtight containers in the refrigerator for up to 4 days.

Chef tips

• For gluten-free option, swap couscous with quinoa following the same cooking method.
• Make sure chickpeas are well-drained and patted dry to achieve maximum crispiness while roasting.
• Add a handful of baby spinach or arugula for extra greens in the bowl.
• If tahini is too thick, slowly whisk in more water to reach desired dressing consistency.