Mediterranean mezze bowl

This meal was inspired by the Blue Zones.

“This vegetarian recipe gets plenty of protein thanks to the chickpeas in hummus and healthy fats thanks to olive oil,” says New York City-based recipe developer Laura Rege.

Serves 1

This recipe is part of our meal prep series. Click here for the full plan.

Photography by Jennifer Causey


¾ cup cauliflower, finely chopped
¼ cup quinoa, cooked
1 persian cucumber, chopped
½ cup cherry tomatoes, chopped
¼ cup parsley, finely chopped
3 store-bought dolma
6 Kalamata olives, pitted
⅓ cup store-bought hummus
2 teaspoons fresh lemon juice
2 tablespoons extra virgin olive oil
Sea salt



In an airtight container, combine the cauliflower, quinoa, cucumber, tomatoes, and parsley. Top with dolma and olives.


Place the hummus in a separate airtight container.


In another airtight container, combine the lemon juice and olive oil. Season with salt. Store everything in the fridge.



Pour the lemon dressing over the cauliflower-quinoa mixture as desired. Add hummus to the side of the container.

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