Chickpea Bowls (For Meal Prep)

I’ve made this meatless recipe on IG stories a few times so figured I’d slap it up on the blog to live permanently! I was introduced to this creation after receiving it in a HelloFresh box but have since made my own little adjustments! The amounts that I’m sharing below are for 5-ish servings and I just evenly distribute everything into glass meal prep containers. This helps to keep me on track for the week and definitely saves time because all I have to do is reheat.

Hope you guys love this as much as I do! It’s got a tonnnn of flavor.



2 15oz. cans chickpeas

4 small-medium zucchini

1 10 oz. carton of cherry tomatoes

2 6oz. boxes Israeli cous cous (you’ll have leftover)

feta cheese – just a sprinkle

green onions – 1 or 2 stalks

garlic – fresh or jarred

1 lemon


thyme – fresh or dried

salt & pepper

olive oil


Preheat oven to 425 degrees F

Drain and rinse chickpeas – set aside

Grab a cutting board and halve the cherry tomatoes, slice and halve the zucchini, slice the green onions and separate the greens from the whites

Roast zucchini and cherry tomatoes with a drizzle of olive oil, salt, pepper, and thyme for approx 20 minutes

In a deep skillet or pot, heat olive oil with green onion whites and a scoop of garlic (30 seconds) then add dry cous cous and toast for 3-4 minutes – you will probably have leftover cous cous after arranging the 5 meals

Add water and cook according to box directions (you can use veggie or chicken broth instead of water for extra flavor)

Roast chickpeas with a drizzle of olive oil, a heavy amount of paprika, salt and pepper for 20 minutes or until crispy – can flip half way

Once everything is roasted and cooked, take 5 meal prep containers and add zucchini, cherry tomatoes, cous cous, and chickpeas

Squeeze lemon over everything (or you can leave a chunk in there for later)

Sprinkle with green onion greens and feta cheese


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