Marinated Chickpea and Quinoa Meal Prep Bowls
This marinated chickpea and quinoa meal prep bowls recipe is a hearty and delicious meal prep lunch idea! These make-ahead bowls are loaded with plant-based protein and make a fantastic on-the-go lunch.
Servings: 4 bowls
Calories: 474kcal
Equipment
- Meal Prep Containers
- Pot
Ingredients
For the bowls
- 4 cups cooked quinoa
- 2 cups marinated chickpeas see recipe below
- 4 cups mixed greens or any salad blend
- 1 pint cherry tomatoes
- 1 large English cucumber sliced into half moons
- 4 tablespoons sun-dried tomatoes
- 1 lemon quartered
For the marinated chickpeas and dressing
- 15 oz canned chickpeas drained and rinsed
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon maple syrup
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ teaspoon each salt and pepper
- ¼ cup fresh parsley chopped
Instructions
- In a medium bowl, whisk together the olive oil, red wine vinegar, maple syrup, garlic powder, onion powder, salt, and pepper. Add the drained and rinsed chickpeas and fresh parsley, and toss well to coat. Cover and refrigerate for at least 1 hour, or overnight
- Add the quinoa and water to a pot and cook according to the package directions. Fluff with a fork and allow to cool completely. Divide the 4 cups of cooked quinoa evenly among 4 meal prep containers.
- Divide the mixed greens evenly among the containers, placing them on top of the cooled quinoa.
- Slice the cherry tomatoes and English cucumber. Divide them and the sun-dried tomatoes among the containers. Spoon the marinated chickpeas over each bowl, including the marinade for a bright, flavorful dressing.
- Add one lemon quarter to each container. Squeeze it over the salad just before serving.
- Cover and refrigerate the bowls for up to 4 days. Enjoy chilled!
Notes
Serving Suggestions
Want to add more protein? Try adding our baked cornstarch tofu or our honey garlic tofu for great plant-based options!
You can use canned chickpeas or you can make your own chickpeas from scratch in the instant pot if you prefer.
Try adding our spicy pickled red onions for extra flavor and tang.
Expert Tips
- If you are short on time, feel free to use bottled dressing to marinate the chickpeas instead of our own homemade version.
- You can use cooked quinoa in a pouch instead of making your own from scratch if you desire.
- Adding the extra lemon right before serving really adds a wonderful flavor and nice acidity to the salad.
Nutrition
Calories: 474kcal | Carbohydrates: 69g | Protein: 16g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 629mg | Potassium: 1041mg | Fiber: 12g | Sugar: 10g | Vitamin A: 1283IU | Vitamin C: 38mg | Calcium: 114mg | Iron: 6mg