We had to include at least one vegan backpacking meal option. Without further ado, here’s the quinoa, chickpea, buddha bowl. Start by boiling ⅔ cup of water, and adding ⅓ cup of quinoa. Cook until excess water has evaporated. Then, add ½ cup of chickpeas that you previously drained, and packed in a ziplock back at home. Add ¼ cup of walnuts, a splash of lemon juice, salt and pepper to taste, and 1 tsp of olive oil. Finally, tear up an orange and add to your liking.