Quinoa Chickpea Lunch Bowls 3-Ways

Wholesome and incredibly nourishing, these high-protein Quinoa Chickpea Lunch Bowls make the ideal midday meal. Loaded with mostly plant-based protein, they’re filling and satisfying yet light enough to keep you energized throughout your busy day. These plant-powered bowls also make a great post-workout option, providing your body with the essential nutrients needed for recovery.

You are going to absolutely love having these high protein, ready-to eat Quinoa Chickpea Lunch Bowls in your fridge.

These high protein lunch bowls were inspired by my popular Quinoa Chickpea Salad. I make this salad quite a bit but with back to school and normal activities, I have been making this lunch prep version, with the added protein for my post workout lunch.

Lately I have been enjoying coming home from the gym to these chickpea and quinoa lunch bowls. They are high in protein, very satisfying and taste amazing. It’s the kind of wholesome nourishing meal that my depleted body needs.

I heard in a podcast recently that women are supposed to eat a high protein meal within 45 minutes of finishing a resistance training workout. This changed everything for me as I used to wait a couple of hours to eat my first meal.

When I am not enjoying these bowls, some of my other go to high protein lunches are these chicken lettuce wraps, and these beef and rice bowls, or any leftovers from the night before.

Why you’ll love this recipe

Meal prepping makes life easier: With back to school on the horizon and busy work days up ahead, meal prepping ensures you can eat a healthy and satisfying meal without the stress of having nothing prepared in the fridge.
Keeps you accountable with your health goals: We all want to provide our bodies with the nourishment they need to stay healthy, and meal prepping is an excellent way to ensure you always have nutritious meals readily available. No more grabbing not so healthy fast food because you are famished.
Keeps your food budget on track: No need to pick up expensive prepared food which you may be inclined to do if you don’t have any ready to eat meals on hand.
Allows for flexibility: While the ingredients I used here taste great together, you can use what ever you’ve got in the fridge. Any veggies will taste good and you can use different beans too if you wish.
Healthy, gluten free and dairy free: These plant-based quinoa chickpea bowls are made with wholesome ingredients and are naturally gluten free making them suitable for a variety of diets. They are also vegetarian-friendly if you include eggs in your diet.
Minimal prep required: These quinoa chickpea bowls come together quickly and easily. Boil the eggs while the quinoa cooks and you can have the bowls in the fridge in about 30 minutes.

Cucumbers, red bell peppers, carrots, eggs, quinoa, hummus, falafel, arugula, hard boiled eggs, chickpeas and a white and black dish towel.

Ingredients

Quinoa: Quinoa, a high-protein seed that’s used as a grain, is the base that gives these bowls a light and fluffy texture.
Chickpeas: Also known as garbanzo beans, canned, add more protein and texture to the bowl. If you don’t have chickpeas you can use any can of beans you have in your pantry.
Cucumber: Any type of cucumber, diced, adds crunch to these quinoa bowls. No need to peel the cucumber.
Red bell pepper: A diced red bell pepper also adds some crunch and a pop of color. Feel free to substitute with another color bell pepper if that’s all you’ve got in the fridge.
Carrots: Carrots, chopped small, also add color and crunch to the salad.
Arugula: Arugula is my favorite green but you could also use spinach if you aren’t a fan of arugula.
Seasoning: Use a combination of olive oil, lemon juice and salt and pepper to add flavor to the quinoa bowls.

Protein Options

Eggs: Hard boiled eggs range in protein depending on their size. A safe estimate is about 6-8 grams per egg.
Falafels: Pre-baked falafels, made from chickpeas, vary in the amount of protein depending on how they are made but can contain about the same amount as eggs.
Hummus: Hummus, also made from chickpeas, adds protein to these bowls. Estimate around 2 grams of protein for every 2 tablespoons of hummus.

Clear glass bowl with quinoa, red bell peppers, chickpeas, cucumbers, carrots, arugula, a bowl with falafel, a bowl with hummus, a bowl with hard boiled eggs, arugula and a white dish towel.

How To Make Quinoa Bowls

Cook the quinoa according to the package instructions and transfer to a large bowl.
Add the chopped veggies to the bowl of warm quinoa so they can soften slightly from the heat of the quinoa. Stir in the chickpeas and arugula.
Combine the ingredients for the seasoning in a small bowl and then drizzle over the quinoa. Make sure to mix this light lemon oil dressing well with the other ingredients.
Transfer the quinoa mixture to the four meal prep bowls making sure to leave one corner free to add the protein.
Finally, choose your protein and then add it to the bowl whether it be eggs, falafel, or hummus. You can also use a combination of the three for a healthy variety of protein.

Quinoa chickpea lunch bowls with falafel, hummus, arugula.

Want to get into meal prepping? HERE are the CONTAINERS THAT I RECOMMEND!

Lunch – for lunch I like using these Pyrex Glass Food Storage Containers, they are non-toxic plastic BPA-free lids. They are also freezer, dishwasher and microwave safe and you can fit about 3 cups of food in these containers.

Because my lunch meals are usually salads, pasta salads, rice bowls or something simpler, I like that these containers have no dividers!

Salad Dressing – whether you like to add your favorite dressing or some oil to your meal prep, I love using these Salad Dressing Container To Go, they are 2.4oz with leakproof silicone lids.

Dinner – when I meal prep for dinner I use these Glass Meal Prep Containers, they do have dividers, 3 compartments so you can easily separate the food. These containers are also freezer, dishwasher and microwave safe.

Quinoa chickpea lunch bowls with falafel, hard boiled eggs and hummus.

FAQs

What can I substitute for the Quinoa?

If you aren’t a fan of quinoa you can use any grain you like though you will reduce the amount of protein per bowl. If you substitute with rice or bulghur consider adding more protein to make up for the amount in the quinoa.

can i use store bought hummus?

Yes, if you want to keep prep to a minimum, pick up a container of hummus at the grocery store.

can i use a different color of quinoa?

Yes, all types of quinoa will work in this recipe. Feel free to use black, red or white or a combination of these colors.

can i use a different type of legume?

Sure, if you don’t have any canned chickpeas in your pantry you can use any type of bean you like. Note, lentils are also a good option.

do i have to rinse the quinoa before cooking it?

This depends on the brand you use as some brands have been pre-rinsed. Read the instructions on the package to confirm.

Storage

Store these meal prep bowls in the fridge for up to 4 days.

Looking for more lunch bowl inspiration?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ star rating and let me know how it went in the comments below 👇🏻 Thank you!

Start by cooking the quinoa according to package instructions. Transfer cooked quinoa to a large bowl.
Chop the veggies small. Although they are going to remain raw, the veggies will soften slightly with the warm quinoa.
Transfer veggies, along with chickpeas and arugula to the quinoa bowl and toss well to combine.
In a small bowl whisk the oil, lemon juice, salt and pepper.
Drizzle this light lemon oil seasoning over the quinoa and mix well.
Transfer quinoa chickpea to four meal prep bowls, leaving one corner free to add your protein of choice.
Add eggs, falafel and hummus to each of the bowls. You can also mix the three together for a healthy variety of protein.

Note: I prefer to cook my quinoa like pasta, in a large pot of water. Add a drizzle of oil and cook until the grains start to open up. Transfer cooked quinoa to a mesh strainer and let it sit in the strainer for 5 minutes so all the moisture is removed and you end up with fluffy quinoa always.