These meal prep hummus bowls are incredibly versatile and delicious. They’re eaten cold (No heating required), making them easy to serve for almost any occasion. They’re a quick lunch for work or school (you can even put them in the fridge on Sunday for a fresh, healthy lunch ready for the office or class all week long). They’re also great for dinners, picnics, and beach trips.
These meal prep hummus bowls are 100% vegan and packed with nutrients like dietary fiber, healthy fats from olive oil and chickpeas, and plant-based protein from the chickpeas. I’ve included some ingredient substitutions in this article to make the meal extra healthy, even though it’s already healthy to begin with.
To assemble meal prep hummus bowls, all you really need to do is chop some vegetables, roast some seasoned chickpeas in the oven until crisp, and then put everything in your bowls with a generous scoop of creamy hummus. It’s basically just a matter of assembling the ingredients once the chickpeas are roasted. You will get a crispy, creamy and delicious texture in every bite.
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Ingredients
Yield: 4 Servings
- Hummus – 1 cup (Store-bought or homemade)
- Canned Chickpeas – 1 can (15 oz), rinsed and drained
- Olive Oil – 1 tablespoon
- Smoked Paprika – 1 teaspoon
- Cucumber – 1 cup, diced
- Cherry Tomatoes – 1 cup, halved
- Kalamata Olives – 1/2 cup, pitted and sliced
- Red Onion – 1/4 cup, finely chopped
- Fresh Parsley – 2 tablespoons, chopped
- Lemon Juice – 1 tablespoon
Suggestions & Alternatives:
- Healthy – Instead of serving these dishes with plain white pita bread, have hummus with carrot sticks, bell peppers, or a side of quinoa to add more fiber and keep carbohydrates low.
Easy Meal Prep Hummus Bowls
Get your lunches sorted with these fresh, healthy, and entirely vegan meal prep hummus bowls. Loaded with creamy hummus, crispy roasted spiced chickpeas, and crunchy vegetables, they are the perfect grab-and-go meal for busy weekdays.
Ingredients
- 1 cup hummus (Store-bought or homemade)
- 1 can chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 cup cucumber
- 1 cup cherry tomatoes
- 1/2 cup kalamata olives, pitted and sliced
- 1/4 cup red onion, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Then line a baking tray with parchment paper.
- Mix the chickpeas with olive oil and smoked paprika in a small bowl until coated, then spread on a baking tray.
- Roast them for about 20 minutes, or until the chickpeas are crispy. Let them cool before refrigerating them so they don't become soggy.
- While the chickpeas roast, chop the cucumber, cherry tomatoes, olives, and red onion.
- Add a generous scoop of hummus to the bottom or corner of each of the four meal prep containers.
- Divide the cooled chickpeas and chopped veggies evenly between the containers.
- Top with fresh parsley and a squeeze of lemon juice. Seal the containers and keep them chilled until ready to eat.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 305Total Fat: 18gSaturated Fat: 3gUnsaturated Fat: 15gSodium: 548mgCarbohydrates: 30gFiber: 10gSugar: 6gProtein: 10g
Just a heads up — The calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.