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Mediterranean Bento Lunch Box

Mediterranean Bento Lunch Box

By Chef Omar Farah
Published on October 01, 2025
A fresh, healthy, and portable Mediterranean-inspired bento box packed with creamy dips, crisp local veggies, soft mini pitas, and sheet-pan chicken shawarma roasted with onions for a flavourful protein source. Perfect for meal prep, work lunches, or back-to-routine grab-and-go snacks—made simple with Voilà’s fresh produce and pantry staples delivered right to your door.
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Time and servings

45 minsTotal time
4Servings
20 minsPrep time
25 minsCooking time

Ingredients

  • 1. Shawarma Chicken (Protein)
  • 2 lbs boneless, skinless chicken thighs
  • ½ cup plain yogurt
  • 1 sweet onion, thinly sliced
  • 2 tbsp Shawarma Spice Mix (see below)
  • 1 tsp kosher salt
  • 2 tbsp canola oil (for sheet pan)
  • Shawarma Spice Mix (makes enough for ~2 lbs chicken):
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp smoked paprika
  • 1½ tsp ground turmeric
  • 1½ tsp ground allspice
  • 1 tsp ground cinnamon
  • 1 tsp ground black pepper
  • 1 tsp ground cardamom (optional)
  • 1 tsp chili powder or cayenne (adjust to taste)
  • 2. Muhammara – Roasted Red Pepper Dip
  • 3 large red bell peppers, roasted, peeled, and deseeded
  • ½ cup toasted breadcrumbs (panko works)
  • ½ cup unsalted toasted walnuts
  • ¼ cup olive oil
  • 2 tbsp pomegranate molasses
  • 1 clove garlic
  • ½ tsp chili flakes (or cayenne, to taste)
  • 1 tbsp tomato paste
  • Juice of ½ lemon (more to taste)
  • 3. Hummus – Chickpea Dip
  • 2 cans chickpeas (~500 g), drained (reserve ¾ cup liquid)
  • ¼ cup tahini
  • 2 garlic cloves
  • Juice of 1 lemon
  • 1 tsp kosher salt (more to taste)
  • 2–3 ice cubes
  • 4. Toum – Garlic Dip
  • 2 tsp salt (to taste)
  • 5. Fresh Crunch & Dippers
  • mini cucumbers
  • 4 radishes, quartered
  • 1 cup cherry tomatoes
  • ½ cup pickled turnips or peppers
  • 12 mini pitas or naan (not traditional, but works as a carb)
  • ½ cup seeded crackers (optional)
  • 6. Cheese & Extras
  • 4 Laughing Cow cheese wedges
  • Mixed salad of choice
  • ½ cup mixed olives
  • ½ cup fresh fruit (grapes, figs, or pomegranate seeds)
  • ¼ cup roasted almonds or pistachios (optional)

Directions

24 steps

Shawarma Chicken

  1. Step 1

    Preheat oven to 450°F with a sheet pan inside, coated with ~2 tbsp canola oil.

  2. Step 2

    Slice chicken thighs into thin strips and toss with yogurt, toum, onion, Shawarma Spice Mix, and salt until well coated.

  3. Step 3

    Carefully remove the hot sheet pan and spread chicken mixture evenly.

  4. Step 4

    Roast for 20–25 minutes, until cooked through (165°F internal temp) and edges are caramelized.

  5. Step 5

    Chop further if desired, then portion for your bento box.

Muhammara – Roasted Red Pepper Dip

  1. Step 1

    Roast peppers over flame or in oven until charred. Peel, deseed, and remove stems.

  2. Step 2

    Add peppers, breadcrumbs, walnuts, garlic, tomato paste, chili flakes, salt, and pomegranate molasses to a food processor. Blend until smooth.

  3. Step 3

    Stream in olive oil while blending.

  4. Step 4

    Finish with lemon juice and adjust seasoning.

Hummus – Chickpea Dip

  1. Step 1

    In a food processor, combine chickpeas, tahini, garlic, lemon juice, and salt. Add ice cubes. (Optional: peel chickpeas or buy pre-peeled for a creamier result—labour-intensive but worth it if you want the silkiest texture.)

  2. Step 2

    Blend, drizzling in reserved chickpea liquid until creamy.

  3. Step 3

    Stream in olive oil and adjust with more lemon or salt as needed.

Toum – Garlic Dip

  1. Step 1

    Add garlic, lemon juice, and salt to a food processor. Blend until smooth.

  2. Step 2

    With the motor running, slowly drizzle in oil to emulsify

  3. Step 3

    Continue until light, fluffy, and creamy. Adjust salt to taste.

Assembly

  1. Step 1

    Portion roasted chicken into 4 bento sections.

  2. Step 2

    Add 4–5 mini pitas plus optional seeded crackers.

  3. Step 3

    Pack 2 oz containers of hummus, toum, and muhammara.

  4. Step 4

    Add veggie sticks and pickled turnips.

  5. Step 5

    Include 1 cheese wedge, a handful of fruit/nuts, and olives.

Storage Tips - Shelf life varies for each dip:

  1. Step 1

    Hummus: 4–5 days (fridge), 3 months (freezer)

  2. Step 2

    Toum: 3–4 weeks (fridge), 3 months (freezer)

  3. Step 3

    Muhammara: 4–5 days (fridge), 2 months (freezer)

  4. Step 4

    Keep dips sealed separately in airtight containers for best freshness.