Mediterranean Meal Prep - Low Carb

Roasted Tomato Chickpeas

Preheat the oven to 425

Line a large sheet pan with parchment for easier cleanup

Cut tomatoes into chunks and put on sheet pan

Drain and rinse chickpeas and add

Cube feta and add to pan

Drizzle with olive oil and toss lightly with your hands to cover everything

Add salt and pepper and roast for 20 minutes

Stir and toss everything together and roast for about another 10-20 minutes depending on your oven and personal preference.

Everything should be beginning to caramelize and look yummy (see photo)

Meat

Dice onion

Warm up olive oil in large cooking skillet

Add onion and cook on medium until it begins to become translucent

Add minced garlic cloves and heat about 1 minutes

Add ground meat and begin to break apart

Once meat is nearly done cooking, add your herbs and a bit of salt and pepper to taste

Remove from heat and set aside to cool

Tahini Dressing

Mince garlic

Add garlic and tahini, lemon juice, honey, and olive oil to medium bowl

Stir to combine

Begin by adding 1/4 C of water first, stirring in constantly

From here, you will add what you need in water by the Tablespoon to ensure you get the right consistency and it isn't too runny or too thick

Now taste and add salt/pepper/and more honey if it is too bitter!

Salad/Plate

Peel pomegranate and collect all seeds and place in bowl to keep in fridge for the week.

Heat up a little olive oil in skillet and warm your pita/mini naan bread topped with a little za'atar seasoning. I like mine a little more crispy, so I toasted for longer in the skillet (all optional)

Place a spoon of hummus on the bottom of your plate

Top with salad/cucumber/pomegranate seeds/tahini dressing

Add warmed chickpea/tomato mix to side

Add warmed chicken to side

Alternatively, you can serve everything cold, but I prefer to have a couple of my items warmed up.