Step 1

Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper. Set aside.

Step 2

Place the rinsed chickpeas on a clean kitchen towel or a few paper towels and allow them to drain. The dryer, the better. Then, transfer them to a large mixing bowl.

Step 3

Over the chickpeas, add olive oil, chili powder, chipotle chili powder, cumin, sea salt, and garlic powder. Toss this thoroughly with a spoon to ensure the chickpeas are evenly coated.

Step 4

Then, transfer the seasoned chickpeas to the prepared baking sheet in an even layer.

Step 5

Bake the chickpeas for about 20-25 minutes, shaking the pan halfway through baking time, until the chickpeas are heated through and starting to become a little crunchy.

Step 6

Remove the chickpeas from the oven and then allow to cool.

Step 7

While the chickpeas are in the oven, combine uncooked quinoa with sea salt and low sodium vegetable broth in a saucepan, and bring to boil.

Step 8

Simmer, covered, for 20 minutes, until all the water is absorbed.

Step 9

Then, fluff with a fork and set aside to cool.

Step 10

Start off by adding in the cooked quinoa into one quarter of the meal prep containers.

Step 11

Next to the quinoa, add in sliced grape tomatoes, fresh chopped lettuce, spicy and chipotle chickpeas, and rinsed and drained black beans.

Step 12

Top them off with cilantro, diced avocado, a little greek yogurt, and a wedge of lime. (optional)

Step 13

Seal up the containers and place into the fridge for up to 5 days.