Lunch, Meal prep, from Cook Twice

Greek Chickpea and Feta Bowls

Name: Greek Chickpea and Feta Bowls
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cans (15 oz / 425 g each) chickpeas, drained, rinsed and patted dry; 3/4 cup (128 g) dry quinoa, rinsed; 1 1/2 cups (340 g) plain nonfat Greek yogurt; 1 large cucumber, half grated, half diced; 2 cups (300 g) cherry tomatoes, halved; 4 oz (113 g) crumbled feta; 1 lemon, juiced (about 2 tbsp / 30 ml); 1/4 red onion, thinly sliced; 1/4 cup (40 g) sliced olives; 1 tbsp (15 ml) avocado oil; 2 cloves garlic, grated; 1 tsp oregano, 1 tsp paprika, 1/2 tsp cumin; 1 1/4 tsp salt, pepper

Crunchy oven-roasted chickpeas over fluffy quinoa with cucumber, tomato, feta and a thick, garlicky homemade Greek yogurt tzatziki. Fresh, filling and built for meal prep at about 27 g of protein a bowl.

485calories27gprotein60gcarbs16gfat

Per serving. Estimates from USDA and label data, optional ingredients included.

Serves 440 minLevel 3 Meal prep

Open in the Kitchen

Ingredients

2 cans (15 oz / 425 g each) chickpeas, drained, rinsed and patted dry
3/4 cup (128 g) dry quinoa, rinsed
1 1/2 cups (340 g) plain nonfat Greek yogurt
1 large cucumber, half grated, half diced
2 cups (300 g) cherry tomatoes, halved
4 oz (113 g) crumbled feta
1 lemon, juiced (about 2 tbsp / 30 ml)
1/4 red onion, thinly sliced (optional)
1/4 cup (40 g) sliced olives (optional)
1 tbsp (15 ml) avocado oil; 2 cloves garlic, grated; 1 tsp oregano, 1 tsp paprika, 1/2 tsp cumin; 1 1/4 tsp salt, pepper

Cook Twice, Eat All Week by Bryan Dourado

From Cook Twice, Eat All Week

The method is in the book.

This recipe is one of the over 100 in Cook Twice, Eat All Week. Have the book? Enter the code printed under any QR code and the step-by-step opens here, plus 20 more Cook Twice recipes in the Kitchen.

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Cook twice. Eat all week.

Over 100 high-protein meal prep recipes, 6 done-for-you weeks with grocery lists, Bryan's Pantry seasonings and sauces, and the restaurant system behind it: cook Sunday and Wednesday, eat well all week.

Grocery lists for every week, Bryan's Pantry seasonings and sauces, and the restaurant system that makes it work.

Cook chicken and ground poultry to 165°F (74°C). We cook with avocado oil; swap in any oil if you have an allergy.

Greek Chickpea and Feta Bowls

Ingredients

The method is in the book.

Cook twice. Eat all week.

More lunch recipes