Pack a Mediterranean Chickpea Salad for your next lunch! This vegan power bowl is ready in 10 minutes and is full of nourishing ingredients.
Mediterranean Chickpea Salad
We’ve definitely all had those weeks where we can’t seem to find enough hours to get everything done. You know what I’m talking about. Those weeks where you blink and it’s Friday and you realize you’ve been getting takeout everyday for lunch because you never had time to pack your lunch. Yuuup – been there.
I know it feels so much easier to order lunch to-go on those days where you didn’t have time to pack your lunch, but we all know that gets expensive. And I don’t know about you, but everytime I have takeout for lunch, I feel like I’m falling asleep by 3PM.
That’s where having a lineup of go-to 10-minute recipes is so key. The kind of recipes that you don’t even have to think about – just grab your ingredients, toss them in a container and pack it up.
Friends, meet your new busy-week bestie – this Mediterranean Chickpea Salad. It’s no-joke ready in under ten minutes and will leaving you feeling energized all day thanks to the plant-based protein and complex carbs, so say goodbye to that late afternoon crash! And you know we don’t compromise on flavor over here, so we’re adding plenty of hummus and lemon to make this mediterranean chickpea salad super crave-worthy.
So grab your lunchbox and let’s get to it!
How to Make This Mediterranean Chickpea Salad
I’m allllll about saving time over here, so I’m not messing with you when I saw this mediterranean chickpea salad takes under 10 minutes to make. Leave your pans in the cabinet and back away from the stove! This is a no-cook recipe, thanks to microwavable rice, store-bought hummus and delicious fresh veggies that just need to be diced! Here’s how to assemble the salad:
- Brown Rice. Our mediterranean chickpea salad starts with a base of brown rice to make this vegan power bowl super satiating. I highly recommend stashing some microwavable rice in your freezer! Nothing is easier and more of a time saver than being able to pop a pack of rice in the microwave and having a complex carb ready in a minute!
- Spinach. Feel free to use any green you’d like, but I love spinach in this mediterranean chickpea salad.
- Chickpeas. I recommend using canned to save yourself even more time. Simply drain and rinse your can, then add the chickpeas to your vegan power bowl.
- Cucumbers. Dice them up and add them to the salad!
- Tomatoes. Again, you can use whatever kind you’d like. Diced Roma tomatoes, halved cherry tomatoes, or chopped heirloom would all be delicious.
- Lemon. All salads deserve a big squeeze of lemon to brighten them up! This will add a bit of acidity to our mediterranean chickpea salad.
- Hummus. The best part about using hummus as a dressing is that it comes in so many varieties, so you can mix up the flavor so easily by swapping out your hummus flavor each week. Choose your fave!
- Parsley. As a finishing touch, sprinkle on a bit of finely chopped parsley to add some herby goodness! Dill would also be *chef’s kiss*
More Quick Healthy Vegan Lunch Ideas
It’s easy to defer to takeout when you’re short on time to make lunches throughout the week, but let’s be real, that gets expensive. I’ve got you covered with plenty of easy, healthy vegan lunch ideas that take 10 minutes to make and will keep you feeling full and satisfied. Next time you’re pressed for time, check out one of these other quick vegan recipes!
PrintMediterranean Chickpea Salad
Pack a Mediterranean Chickpea Salad for your next lunch! This vegan power bowl is ready in 10 minutes and is full of nourishing ingredients.
Ingredients
- 1/2 cup Microwaveable Brown Rice
- 2 cups spinach, chopped
- 1/2 cup chickpeas, drained and rinsed
- 1/2 cup cucumbers, diced
- 1/3 cup tomatoes, diced
- 1/2 lemon, juiced
- 1–2 tablespoons hummus
- 2 tablespoons parsley, finely chopped
Instructions
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- Cook brown rice according to package directions.
- Add spinach to a bowl or a lunch container. Top with 1/2 cup rice, chickpeas, cucumbers, tomatoes, lemon juice, hummus, and parsley.
