Meal Prep Mediterranean Bowls

Marinated Feta:

• 1 block good quality feta cheese
• 1 cup extra-virgin olive oil
• 1/2 lemon, juiced
• 1/4 hot red chili, thinly sliced
• 2 tablespoons fresh mint
• 1 teaspoon red pepper flakes
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 red onion, diced

Lemon Vinaigrette:

• 1/4 cup marinade from marinated feta, or extra-virgin olive oil
• 1/2 lemon, juiced
• 2 teaspoons dijon mustard
• 1/4 teaspoon sea salt
• 1/4 teaspoon pepper

Crunchy Za’tar Chickpeas:

• 1 can cooked chickpeas, or 1 cup dried chickpeas *see our tips for cooking dried chickpeas in the notes section!
• 1 tablespoon extra virgin olive oil
• 1 tablespoon za’tar spice blend
• 1/2 teaspoon sea salt, more to taste

Base Salad:

• 1 Cucumber, diced
• 2 roasted marinated red peppers, chopped
• 1/4 cup marinated artichokes
• 1/2 red onion, diced
• 1 case cherry tomatoes, quartered
• 1 tablespoon fresh mint, chopped
• 1 tablespoon fresh parsley, chopped
• 1/4 pepperoncino, thinly sliced
• I batch Mediterranean veggie fritters