Ingredients
Scale
- 2 cups classic hummus (store-bought or homemade)
- 2 large cucumbers, sliced into rounds
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, sliced into strips
- 1 cup baby carrots
- 1/2 cup Kalamata olives, pitted
- 1/2 cup crumbled feta cheese
- 4 whole wheat pita breads (or gluten-free crackers)
- 1 cup canned chickpeas, rinsed and drained
- Fresh parsley for garnish
- Lemon wedges
Instructions
- Wash all the fresh produce thoroughly. Slice the cucumbers into rounds, cut the bell pepper into thin strips, and halve the cherry tomatoes. Keeping the sizes uniform makes it easier to pack the boxes and eat on the go.
- Take four meal-prep containers. Scoop approximately 1/2 cup of hummus into a small, separate condiment cup or directly into one corner of each container. Creating a designated “hummus zone” keeps the other vegetables from getting soggy.
- Divide the cucumbers, bell peppers, baby carrots, and cherry tomatoes evenly among the four containers. Add a small pile of chickpeas and a handful of Kalamata olives to each box to add protein and healthy fats.
- Sprinkle the crumbled feta cheese over the tomatoes and cucumbers. Garnish with fresh parsley and place a lemon wedge in each container. Tuck one pita bread (cut into triangles) into the side or store it in a separate bag to keep it dry.
- Cook Time: 15 minutes
- Diet: Vegetarian