A quick and easy and incredibly nutritious chickpea meal prep recipe to take the stress out of your week. A boatload of vegetables, chickpeas, and crispy prosciutto make this lunch something to look forward to all week.
Meal prep is the most effective way to stick to a healthy diet. Making Clean Eating a lifestyle is much easier when you plan ahead. And no, meal planning and meal prepping do NOT require sacrificing a whole Sunday. It can be much easier when you choose a nutritionally balanced simple recipe that takes only 30-40 minutes to make.
Ingredients and Substitutions
- Baby Potatoes – my favorite way to cook baby potatoes is in the instant pot but you can obviously also cook them on the stove. If you’re not a big fan of potatoes make a cup of rice or quinoa instead.
- Cooked Chickpeas – you can use canned or home-cooked but make sure they are cooked (!) rinsed and drained well. The wetter the chickpeas the less crispy they are after roasting.
- Cauliflower – this delicious vegetable is like no other and adds a really nice texture to the chickpea meal prep bowls. It can, however, be replaced by broccoli if you’re not a big cauliflower fan.
- Eggplant – it’s important to peel the eggplants and to cut them into fairly small dice so the short roasting time can still make them sweet instead of bitter.
- Zucchini – I love using small zucchini because they have more flavor and also, it’s easier to cut them in rounds that way.
- Bell Pepper – red bell peppers give a nice pop of color and sweetness but any other color will work just fine of course.
- Red Onion – red onions can easily be replaced with shallots that offer the same mild onion flavor.
- Garlic – you can use dry garlic in a pinch but fresh garlic does taste a lot better in this meal prep recipe.
- Prosciutto – prosciutto is optional in this recipe but the crispy meat really is the secret to taking this lunch to the next level. Bacon will not offer the same in my opinion.
- Feta cheese – the saltiness of this delicious cheese nicely complements the sweet roasted vegetables. Parmesan cheese will work very similarly.
- Curry Powder – roasted chickpeas taste better when heavily seasoned, curry is only one option though. You can choose literally any of your favorite spice mixes. Ras el Hanout, Cajun, or Italian Seasoning will all work great.
How To Make Chickpea Meal Prep Bowls
- Preheat the oven – preheat the oven to 450F.
- Chop the veggies – wash and chop your veggies into bite-size pieces and then spread them out evenly onto a large baking sheet. Drizzle with oil and season with sea salt and pepper and then work the oil and seasoning into all pieces with your hands. Make sure every single piece of vegetable is well coated in oil or else it will dry out in the oven instead of properly roasting.
- Season chickpeas – season the heck out of your chickpeas. They taste so much better when nicely seasoned. It’s also important to mention here again that the chickpeas should be cooked and well-drained to ensure they crisp up nicely in the oven. The wetter the chickpeas the softer they come out of the oven.
- Prosciutto – this is my secret ingredient that takes this recipe to a whole new level. Have you ever tried crispy prosciutto before? Once you did you’ll never go back. You’ll want it on and in every lunch and dinner from here on after. Simply form little loose balls and place them on the same baking sheet as the chickpeas.
- Roast – roast both, the chickpeas and the veggies in the oven for 20-25 minutes depending on how firm or mushy you like your vegetables.
- Build bowls – Now all there is left to do is build your meal prep bowls by dividing all ingredients among 4 meal prep bowls and sprinkling them with feta and cilantro.
Frequently Asked Questions
These meal prep bowls last in the fridge for up to 4 days.
Yes, these meal prep bowls can be frozen. To defrost, simply add to the fridge overnight.
Yes, you can reheat them either in the microwave or in a pan over medium heat.
Yes! Simply omit the prosciutto and your meal is vegetarian but still nutritionally balanced.
Chickpea Meal Prep Bowls
- 1 cauliflower
- 2 eggplants
- 2-3 zucchinis
- 1 red bell pepper
- 1 red onion
- 1-3 cloves garlic
- 1 lbs baby potatoes
- 8 thin slices prosciutto
- 2 cup cooked chickpeas - I'm using canned but you can also use home-cooked.
- 1 tsp curry powder
- 1/2 tsp garlic powder
- 2 Tbsp olive oil
- 2 oz feta cheese
- sea salt
- fresh cilantro for garnish
- Preheat the oven to 450F.
- Chop all vegetables into bite size pieces making sure to peel the eggplant to remove its bitterness. And finely chop the garlic.
- Add everything to a large baking sheet and drizzle with a little olive oil and season with sea salt and pepper and then work oil and seasoning into the vegetables with your hands.
- On a separate baking sheet, spread out well-drained chickpeas and drizzle with a little olive oil. Mix curry powder, garlic powder, and sea salt and pepper to taste and then work oil and seasoning into the chickpeas with your hands.
- Place prosciutto on the same baking sheet as chickpeas as little loose balls (see video).
- Place both, vegetables and chickpeas into the preheated oven and roast for 20 minutes.
- In the meantime, cook baby potatoes in the instant pot or on the stove.
- Divide potatoes, vegetables, chickpeas, and prosciutto among 4 meal prep containers, and sprinkle with feta cheese. Add freshly chopped cilantro as garnish if desired and store in the fridge for up to 4 days.
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