Quinoa, Chickpea, Hummus Buddha BowlServes 3

Quinoa, Chickpea, Hummus Buddha Bowl

Serves 3

8 Plant Points

These are my go to meal prep recipe. I love making these plant packed bowls for the week ahead. They are this delicious Mediterranean taste but are super easy to make. 

Prep them on Sunday for the week ahead or make your loved ones these for a delicious healthy plant based lunch.  



  • 1 can of chickpeas, drained

  • 1/2 lemon juiced

  • salt and pepper

  • 1 tbsp of olive oil

  • 100g of quinoa

  • 50g of olives

  • 200g of hummus

  • 1/2 cucumber, chopped

  • 150g of cherry tomatoes, sliced

Lemon dressing

  • 1/2 lemon

  • 4 tbsp of olive oil

  • 1 tsp of dijon

  • 1/2 garlic clove. grated

  • 1 tsp of honey

  • salt and pepper


  1. Mix the chickpeas ingredients together in a bowl.

  2. Pop the quinoa in a pot with 250ml of water and some salt. Bring to a boil then reduce to a simmer with the lid on and cook for 12 mins.

  3. Whisk the lemon dressing together. 

  4. In your lunch box or plate plate the cucumber, tomatoes, hummus and olives. Add the chickpeas and quinoa. Dress and serve.

  5. If you are meal prepping these they will last 3-4 days in the fridge.