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Fresh Mediterranean Bento Box Recipe Easy Healthy Lunch with Hummus Pita Chips & Veggies

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A fresh, colorful, and satisfying Mediterranean bento box featuring creamy hummus, crispy homemade pita chips, and crisp veggies. Perfect for a quick, healthy lunch or picnic.

Ingredients

Scale
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, minced
  • 2 tablespoons extra virgin olive oil, plus extra for drizzling
  • ½ teaspoon ground cumin
  • Salt to taste
  • 2–3 tablespoons cold water (to adjust consistency)
  • 2 whole wheat pita pockets, cut into triangles
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon sea salt
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, sliced into rounds or sticks
  • 1 red bell pepper, sliced
  • ½ cup Kalamata olives, pitted
  • ¼ cup crumbled feta cheese (optional; swap with vegan cheese if needed)
  • Fresh parsley or mint leaves for garnish

Instructions

  1. Preheat oven to 375°F (190°C). Cut pita pockets into 1.5 inch (4 cm) triangles. Toss pita triangles with olive oil, smoked paprika, and sea salt until evenly coated. Spread in a single layer on a baking sheet. Bake for 10-12 minutes, turning halfway through, until golden and crispy. Remove and let cool.
  2. In a food processor, combine chickpeas, tahini, lemon juice, minced garlic, olive oil, cumin, and salt. Blend for 2-3 minutes, scraping sides occasionally. Slowly add cold water, one tablespoon at a time, until hummus is creamy and spreadable. Taste and adjust salt or lemon juice as needed.
  3. While pita chips bake and hummus blends, slice cucumber, cherry tomatoes, and red bell pepper. Rinse and pat dry Kalamata olives. Crumble feta cheese if using. Chop fresh parsley or mint leaves for garnish.
  4. Assemble the bento box by spreading a generous scoop of hummus in one compartment. Arrange pita chips nearby for dipping. Fill other compartments with veggies, olives, and feta. Sprinkle fresh herbs on top.
  5. Drizzle a little olive oil over hummus and veggies if desired. Pack an extra lemon wedge for squeezing. Close the box tightly and serve.

Notes

Keep pita chips in an airtight container separately to maintain crunchiness. Hummus and veggies can be prepped the night before. For gluten-free, substitute pita chips with gluten-free crackers or baked vegetable chips. Add a pinch of cayenne for heat if desired. Store-bought hummus can be used in a pinch but homemade adds a personal touch.

Nutrition

Keywords: Mediterranean, bento box, hummus, pita chips, healthy lunch, easy recipe, vegetarian, quick lunch, fresh veggies

Find it online: https://oracooks.com/fresh-mediterranean-bento-box-recipe-easy-healthy-lunch-with-hummus-pita-chips-and-veggies/