Meal Prep Mediterranean Bowls

Meatless Monday is here with these hearty and delicious Meal Prep Mediterranean Bowls. They are gluten-free, vegetarian, packed with the perfect flavors, and are great for meal prepping on Sunday and having lunches for the next number of days!

Meal Prep Mediterranean Bowls - Lexi's Clean Kitchen

We’re taking the Mediterranean Veggie Fritters from last week’s Meatless Monday post and piling them over the best cucumber tomato salad, crispy za’atar roasted chickpeas, and marinated feta! Put a dollop of the No-Bean Hummus from the Lexi’s Clean Kitchen Cookbook on top (or your favorite store-bought hummus) and devour these delicious bowls!

Meal Prep Mediteranean Bowls

Cucumbers, tomatoes, roasted red peppers, pepperoni, red onion, marinated artichokes, and fresh herbs make up this fabulous salad base! The dressing is made from the marinated feta and it’s divine!

Meal Prep Mediteranean Bowls

Assemble and devour, day after day!

Meal Prep Mediteranean Bowls

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Meal Prep Mediterranean Bowls

Meal Prep Mediterranean Bowls
  • Author: Lexi
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Ingredients

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

Instructions

  1. Place all marinated feta ingredients into an air-tight container. Refrigerate for at least 24 hours before using.
  2. Make the dressing: Place all dressing ingredients into a small bowl and whisk to combine. Set-aside.
  3. Pre-heat the oven to 350℉. Line a sheet-tray with parchment paper and set aside.
  4. Drain cooked chickpeas and pat dry with a towel.
  5. Add chickpeas to a medium mixing bowl with oil, za’tar, and sea salt. Toss until chickpeas are well coated.
  6. Spread chickpeas onto the parchment lined sheet-tray in a single layer. Roast for 40 minutes, or until the chickpeas have started to harden.
  7. Let cool for at least 20 minutes to let the chickpeas firm up. They will be soft when you first take them out. Store in an air-tight container.
  8. In a medium mixing bowl, add in base salt ingredients. Pour 2 teaspoons of lemon vinaigrette over ingredients and toss to combine. Taste and adjust dressing as desired.
  9. Top with roasted chickpeas, hummus, feta, veggie fritters, and a dash of za’tar. Serve warm or cold!

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3 comments
March 13, 2017

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