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Mediterranean Lunch Prep

This recipe makes 5 lunches and if you prep it on Sunday, it will stay fresh for the whole week! I suggest getting a set of good quality glass containers for meal prep.

Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 5 lunches

Ingredients

For the Chickpeas

  • 3 cans chickpeas drained, rinsed, and patted dry
  • 2 tbsp olive oil
  • 2 tbsp za'atar seasoning
  • 1 tsp turmeric
  • 2 tsp salt

For the salad

  • 1 cup uncooked couscous
  • 1 large English cucumber chopped
  • 3 cups cherry tomatoes halved
  • 3 red bell peppers seeds and stems removed, chopped
  • 4 cups baby spinach chopped
  • 2 cups feta cheese crumbled
  • 1 bunch fresh mint stems removed, minced
  • 1 bunch fresh parsley stems removed, minced
  • 3 cloves garlic minced
  • 2 lemons
  • 1/4 cup olive oil
  • salt and pepper
  • 1 container hummus your favorite kind!

Instructions

For the chickpeas

  1. Preheat oven to 400 degrees.

  2. Line a large baking sheet with parchment paper. Combine chickpeas, olive oil, and seasoning.

  3. Bake for 15 minutes, stirring once. Let cool.

For the salad

  1. Cook couscous according to package directions (if there are microwave instructions, go for it!). Let it cool slightly.

  2. In a small bowl combine mint, parsley, garlic, and lemon juice. Mix in olive oil and set aside.

  3. Combine couscous, cucumber, tomatoes, red peppers, spinach, and feta.

  4. Combine the olive oil mixture, couscous mixture, and chickpeas.

  5. Divide between five lunch containers and top each mix with a scoop or two of hummus. Store in the fridge for up for five days.