Hanna’s no-cook meal prep, 3 ways

This article is in collaboration with Kitchen Stories.

Download Hanna’s no-cook meal prep, 3 ways recipe PDF here

Difficulty: Easy
Preparation: 45 min.

Servings: 2
Ingredients

2¼ lbs watermelon
4 mini cucumbers
6 heads romaine hearts
18½ oz canned chickpeas (drained)
1½ oz jarred sun-dried tomatoes
4¼ oz almonds
1 clove garlic
2 tbsp tahini
3 lemons
1 cup full-fat Greek yogurt
¾ oz Parmesan cheese
4 flour tortillas
8 tbsp olive oil
salt
pepper

Utensils: cutting board, knife, 3 bowls (small), bowl (large), immersion blender, grater, 2 bowls, liquid measuring cup, fine sieve, bottle

4 mini cucumbers - 2¼ lbs watermelon - 1½ oz jarred sun-dried tomatoes - 6 heads romaine hearts - 3 oz almonds - 1 clove garlic

cutting board - knife - 3 bowls (small) - bowl (large)

Wash the cucumbers and finely dice 1 cucumber. Chop the other 3 cucumbers into coarse cubes and transfer them into separate bowls. Cut ⅓ of the watermelon into wedges with the peel; peel the remainder of the watermelon. From the peeled watermelon, finely dice ⅓ and add to the bowl with the finely diced cucumbers. Cut the rest of the watermelon into coarse cubes. Chop the sun-dried tomatoes. Cut all the romaine lettuce into bite-size pieces. Chop most of the almonds. Peel the garlic clove and halve.

Canned chickpeas - 1 tbsp tahini - 1½ lemons - ½ clove garlic - 6 tbsp olive oil - salt - pepper

Finely blend ⅓ of the chickpeas with ½ tbsp tahini, juice of half a lemon, ½ clove of garlic, 4 tbsp olive oil, and a little cold water. Season with salt to taste.

In a separate bowl, mix the remaining whole chickpeas with the zest of a lemon, juice of half a lemon, and 2 tbsp. olive oil. Season to taste with salt and pepper.

100 grams full-fat - Greek yogurt - 1 tbsp tahini - ½ clove garlic - 1½ lemons - 10 g Parmesan - cheese - salt - pepper

liquid measuring cup - fine sieve - bottle

Prepare the Yogurt Spread: Mix the Greek yogurt with the remaining tahini, remaining garlic, juice and zest of half a lemon, and half of the grated Parmesan cheese. Season to taste with salt and pepper.

Prepare Watermelon: Set aside two handfuls of the coarse chopped watermelon. Finely blend the rest of the coarse pieces of melon with the juice of a lemon in a large measuring cup, strain through a fine sieve, and transfer to the fridge to chill.

2 tbsp olive oil - 2 flour tortillas - 20 g jarred sun-dried tomatoes - 180 g canned chickpeas - 40 g almonds

For the first lunch box: Mix diced cucumber and melon with remaining olive oil and some juice of the remaining, halved zested lemon; season with salt and pepper. Pour into a small compartment of a divided lunch box.

Spread two tortilla wraps with the yogurt spread. Then top evenly with ⅓ of the lettuce leaves, ⅓ of the coarse diced cucumber, half of the sun-dried tomatoes, and half of the whole chickpeas. Roll up tightly and cut in half, then pack into the lunch box. Put the remaining whole almonds into a small compartment of the lunch box.

180 g canned chickpeas - 150 g full-fat Greek yogurt - 40 g almonds - 2 flour tortillas

For the second lunch box: Mix the remaining chickpeas with half of the remaining cucumber cubes. Mix with a little hummus. Then add the chickpea-cucumber salad evenly in to the largest compartments of the box, divide the hummus and remaining yogurt, the two handfuls of melon and half of the chopped almonds evenly in the two lunch boxes. Slice the tortilla wraps into triangles and serve on the side.

20 g jarred sun-dried tomatoes - 40 g almonds - 10 g Parmesan cheese

For the last lunch box: add the remaining romaine lettuce, sun-dried tomatoes, the last cubes of cucumber, remaining chopped almonds and shaved Parmesan to the largest compartment. Pour the remaining dressing into a small compartment and lastly add the melon wedges. Enjoy!