Go Back
Mediterranean Diet Bowls recipe, served and ready to eat, easy homemade dinner
Thomas Baker

Mediterranean Diet Meal Prep Bowls Your New Satisfying Real Weeknight Win

These Mediterranean Diet Meal Prep Bowls bring together crispy chickpeas, fresh veggies, and fluffy quinoa topped with creamy hummus and feta cheese for a nutritious and delicious meal. Perfect for easy meal prep and batch cooking, this healthy grain bowl is a go-to Mediterranean bowl recipe that fits seamlessly into a busy weeknight routine.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 427
Ingredients Method Notes

Ingredients
  

  • 14 ounces chickpeas canned
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup quinoa uncooked
  • 1 cup water
  • 2 cups lettuce
  • 1 cup cherry tomatoes halved
  • 2 small cucumbers diced
  • 1 bell pepper diced
  • 1/2 red onion thinly sliced
  • 12 kalamata olives pitted
  • 1 cup hummus
  • 1 cup feta cheese crumbled

Method
 

  1. Heat the oven to 200C (400F) and prepare a baking sheet with parchment paper.
  2. Toss the drained chickpeas in olive oil and season with garlic powder, smoked paprika, onion powder, dried oregano, salt, and pepper.
  3. Arrange the chickpeas on the baking sheet in a single layer and roast for 20 minutes, stirring once halfway through; then set aside.
  4. Rinse the quinoa and combine it with water in a saucepan; bring to a boil, reduce to simmer, cover, and cook for about 15 minutes until the water is absorbed.
  5. Fluff the cooked quinoa with a fork and keep aside.
  6. Divide the chopped lettuce among four bowls.
  7. Add the halved cherry tomatoes, diced cucumbers, diced bell pepper, sliced red onion, and pitted kalamata olives in sections over the lettuce.
  8. Place the roasted chickpeas and cooked quinoa in separate parts of each bowl.
  9. Spoon hummus into the center of each bowl and sprinkle crumbled feta cheese on top.

Notes

  • Store veggies, quinoa, chickpeas, hummus, and feta cheese separately in airtight containers. Chickpeas can be kept at room temperature for up to 5 days; other components should be refrigerated for 3-4 days. Quinoa leftovers freeze well for up to 3 months. Enjoy the bowl cold or warm the quinoa for 20-30 seconds if preferred.