Ingredients:

  • 2 cups (370g) cooked quinoa
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1/2 cup (75g) English cucumber, finely diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/4 cup (40g) red onion, thinly sliced
  • 1/2 cup (70g) Kalamata olives, pitted and halved
  • 1/2 cup (115g) crumbled feta cheese
  • 4 tbsp (60ml) hummus
  • 2 tbsp (30ml) tzatziki
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 clove (5g) garlic, minced
  • 1/2 tsp (3g) dried oregano
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Dice the cucumber into uniform 1/4-inch cubes, halve the cherry tomatoes, and thinly slice the red onion. Place chopped vegetables in a bowl and toss lightly with a pinch of salt.
  2. Distribute the cooked, cooled quinoa evenly across 4 meal prep containers and top each with a generous scoop of rinsed chickpeas.
  3. Arrange the cucumber, tomatoes, red onion, and olives in distinct sections over the quinoa.
  4. Place a dollop of hummus and a swirl of tzatziki in the center of each bowl.
  5. Whisk together olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper to create the vinaigrette, then drizzle over the bowls and sprinkle with crumbled feta.