Spinach And Chickpea Meal Prep Bowls

1. PREPARE THE INGREDIENTS

   Rinse and drain 1 can of chickpeas. Chop 1 large cucumber, halve 1 cup of cherry tomatoes and slice ½ red onion thinly. Wash and pat dry 4 cups of fresh spinach.

   
   Tip: Dry spinach thoroughly to prevent sogginess.
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1. SEASON THE CHICKPEAS

   Place chickpeas in a bowl. Add 1 tablespoon olive oil, 1 teaspoon cumin, ½ teaspoon paprika, salt and pepper. Toss to coat evenly.

   
   Tip: Warm chickpeas slightly for better flavor absorption.
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1. ASSEMBLE THE BOWLS

   Divide spinach evenly among 4 airtight containers. Top each with seasoned chickpeas, cucumbers, tomatoes and onions.

   Tip: Layer chickpeas on top to avoid wilting the spinach.
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ADD OPTIONAL EXTRAS

1. Add 1 tablespoon of hummus or a few olives to each bowl for more variety.

   Tip: Keep wet ingredients in separate small containers to maintain freshness.
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1. STORE AND SERVE

   Seal containers tightly. Refrigerate up to 4 days. Eat cold or allow to come to room temperature before eating.

   Tip: Give a quick toss before serving to distribute flavors.
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