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Greek “Mezze Bento”

Greek “Mezze Bento”

Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 2 lunch boxes
Ingredients:
Mini pita breads – 4
Hummus – 1 cup
Tzatziki – 1 cup
Cucumber – 1 medium, sliced
Cherry tomatoes – 1 cup, halved
Kalamata olives – ½ cup, pitted
Feta cheese – 100 g, cubed
Roasted chickpeas – ½ cup
Stuffed grape leaves – 6–8 (optional)
Olive oil – 1 tablespoon
Lemon – 1, in wedges
Dried oregano – ½ teaspoon
Salt and black pepper – to taste
Instructions:
Wash and slice cucumber; halve cherry tomatoes and cube feta.
Warm pita briefly, then cut into wedges and let cool.
Portion hummus and tzatziki into small containers; drizzle hummus with olive oil and oregano.
Divide pita, vegetables, olives, feta, roasted chickpeas, and grape leaves between two bento boxes.
Add lemon wedges and adjust the layout so everything fits snugly.
Close, refrigerate up to 3 days, and squeeze lemon over everything just before eating.
Nutrition (Calories)Approx. 500–650 calories per serving, depending on portion sizes and added extras; best for a filling lunch or light dinner-style snack plate; rich in fiber, healthy fats, and protein.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 2
Course: Snack
Cuisine: Mediterranean
Calories: 498
Notes

Notes

Pro Tip:
Use snug containers or silicone cups inside the bento to keep dips, olives, and juicy vegetables from touching the pita until it’s time to eat.