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Moroccan Chickpea ingredients placed in a glass container for a satisfying meal prep lunch

Moroccan Chickpea Bowl (Meal Prep Lunch)

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For the Moroccan spice blend:

  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon coriander
  • ½ teaspoon cardamom
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne (optional)

For the dressing:

  • ¼ cup lemon juice (about 1 large or 2 small lemons)
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1/2 cup extra virgin olive oil

For the bowls:

  • 2, 15.5 oz cans chickpeas, drained, rinsed, and outer skins removed*
  • 5 cauliflower florets, chopped (about 1 head)
  • 1 cup dry white quinoa, rinsed
  • 46 carrots, peeled into ribbons (about 2 cups)
  • 1 cup minced red onion (about ½ red onion)
  • 5 tablespoons Hummus
  • ½ cup crumbled feta
  • Parsley, for garnish
  • 2 tablespoons avocado oil, divided
  • ½ teaspoon salt, divided
  • Optional: 5 whole wheat pita wraps, for serving


For the Moroccan spice blend:

  1. To prepare the spice mix, add cumin, paprika, turmeric, cinnamon, ginger, coriander, cardamom, black pepper, and cayenne to a small bowl and whisk until combined.

For the dressing:

  1. Add lemon juice, vinegar, dijon mustard, honey, salt, and pepper to a small bowl and whisk until combined. While continuously whisking, slowly add olive oil until emulsified.

For the bowls:

  1. Preheat oven to 425 degrees F and line two baking sheets with parchment paper.
  2. Place chickpeas in a medium sized mixing bowl with 1 tablespoon avocado oil and ¼ teaspoon salt and toss until evenly coated. Place chickpeas on baking sheet.
  3. Add cauliflower, remaining avocado oil, 3 teaspoons of spice blend, and ¼ teaspoon salt to the same mixing bowl and toss until evenly coated. Place cauliflower on second baking sheet.
  4. Bake chickpeas until crispy and cauliflower until fork tender and slightly browned, about 40-45 minutes.
  5. In the meantime, place 1 cup quinoa and 2 cups water in a medium saucepan. Bring to a boil and then reduce to a simmer. Cook covered for about 15 minutes. Fluff with a fork.
  6. Placed baked chickpeas back in the mixing bowl and toss with 3 teaspoons of spice blend until evenly coated. Set aside.
  7. To assemble bowls, divide the ingredients evenly into five containers. Add quinoa, cauliflower, chickpeas, carrots, red onion, feta, dressing, and hummus. If prepping this in advance, wait to add dressing until ready to eat.
  8. Optional: garnish with chopped parsley and include pita wrap.


  • To prepare the chickpeas, drain and rinse chickpeas and place on a towel. Use a second towel to gently roll the chickpeas. This process will help the chickpeas crisp by drying them and rubbing off the outer skins.
  • To make vegan, omit feta cheese.
  • Category: Lunch
  • Method: Meal Prep
  • Cuisine: Moroccan

Keywords: moroccan, vegetarian, chickpea, bowl, lunch, meal prep