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These Mediterranean vegan meal prep bowls are filled with healthy, fresh ingredients that include protein and good fats. These bowls are ready in under half an hour!

close-up of four glass meal prep glass bowls with Mediterranean quinoa, hummus, and vegetables

So what do we have in these bowls?

  • Quinoa
  • Tomatoes
  • Kalamata olives (my favorite!)
  • Hummus
  • Red onions
  • Chickpeas
  • Cucumber

These quinoa meal prep bowls are basically a hearty salad with grains. They’re filling and have a great variety of textures and flavors. Vegan Greek salad sounds good to me!

I took the bowls pictured to work for my lunches, and I really enjoyed them even though I’m not exactly quinoa’s #1 fan.

four Mediterranean vegan meal prep bowls with quinoa, chickpeas, hummus, olives, tomatoes, and cucumber

You can easily customize these meal prep bowls with whatever you have on hand or substitute anything you don’t like in here with something else.

Rice would work well instead of the quinoa. You could even do Greek potatoes in here if you wish.

close-up of glass container with cucumber, olives, tomatoes, chickpeas, hummus, and quinoa

Looking for more vegan lunch ideas? You may also like my southwest sweet potato vegan meal prep bowls, my vegan roasted veggie and barley meal prep bowls, or my spinach and quinoa vegan meal prep bowls.

I also have a big roundup of vegan meal prep recipes.

Will you make these vegan Greek meal prep bowls?

These simple, healthy, and delicious Mediterranean vegan meal prep bowls have quinoa, chickpeas, hummus, and an assortment of veggies. Easily prepare meals for the week with this recipe! Makes a tasty clean eating lunch or dinner.
5 from 7 votes

Mediterranean Vegan Meal Prep Bowls

These Mediterranean vegan meal prep bowls are filled with healthy, fresh ingredients that include protein and good fats. These bowls are ready in under half an hour!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 bowls


  • 3/4 cup uncooked quinoa
  • 1 (19 fluid ounce) can chickpeas drained 
  • 2 Persian (mini) cucumbers (or use 1/3 English cucumber) sliced
  • Handful little tomatoes halved
  • 2 tablespoons red onions chopped
  • Kalamata olives to taste
  • Hummus to taste (1-2 tbsp/bowl)
  • Salt & pepper to taste


  • Olive oil to taste
  • Lemon juice to taste


  • Cook quinoa according to package directions.
  • Meanwhile, prep your other ingredients and divide them equally between the 4 bowls. 
  • Once the quinoa has cooled, add it to each bowl.
  • Optional: drizzle a bit of olive oil and squeeze some lemon juice over each bowl. 


  • Feel free to swap the quinoa with rice or Greek potatoes (or whatever you wish!). 

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Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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5 from 7 votes

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  1. Joan Litchfield says:

    I enjoyed your article. I am 82 and do not feel like standing and making large recipes. I have enjoyed the plant based diet for a week. I am going to try it. Joan Litchfield

    1. Natasha says:

      Hope you enjoy it, Joan! 🙂