These Chickpea and Lentil Taco Salad Meal Prep Bowls are healthy, filling and delicious!

Scale

1/4 teaspoon olive oil, or your favorite oil
1 cup cooked chickpeas
1 cup cooked lentils
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt, or less if desired
2 cups corn kernels
4 cups mixed greens or chopped lettuce
1 cup diced tomatoes
1/4 cup diced red onion
Other optional toppings: salsa, jalapeños, cilantro, black olives (would add extra WW points)

Crispy Tortilla Strips:

Greek Yogurt Ranch:

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Pre-heat oven to 375 degrees F. Slice the tortillas into bite sized thin strips and place on a medium sized sheet pan. Spray with cooking spray and season with garlic powder, paprika and salt. Bake until crispy and just starting to brown, 7-10 minutes. Let cool and then separate into 4 equal portions. Store in an airtight container or ziplock bag on the counter.
Add all dressing ingredients to a blender and blend until creamy. Separate dressing into 4 small containers in equal amounts and store in the refrigerator.
Heat a large skillet over medium heat. Add olive oil, chickpeas, lentils and all the spices. Mix until combined and cook until heated through (to let the spices develop) about 5 minutes.
Assemble bowls: I like to use these glass meal prep containers, but you could use any kind you like. In each container add, 1/2 cup chickpea/lentil mixture, 1/2 cup corn, 1 cup lettuce, 1/4 cup tomatoes and 1 tablespoon red onion.
When ready to eat top with dressing, crispy tortilla strips and any other toppings you desire.

You could also use 2 cups of just chickpeas or just lentils instead of using both.

I would recommend a hearty lettuce, like romaine, iceberg or heart greens like kale and spinach. They will stay fresh longer in your containers.

Each bowl contains 2 Weight Watchers Freestyle points. If you omit the crispy tortillas each bowl has zero points.