Chickpea Mediterranean Bowls (Printer-Friendly Layout)
These bright chickpea bowls come with heaps of veggies, a scoop of quinoa, olives, and a sprinkle of feta for a simple, bold Mediterranean-style bite.
# Ingredients You'll Need:
→ Salad Base
01 -
15 g chopped fresh parsley
02 -
40 g feta cheese, crumbled up
03 -
70 g pitted and sliced Kalamata olives
04 -
0.5 red onion, diced up nice and small
05 -
1 cucumber, chopped into bits
06 -
150 g cherry tomatoes, sliced in half
07 -
250 ml cooked quinoa
08 -
1 can (425 g) chickpeas, rinsed and drained
→ Dressing
09 -
Black pepper to taste
10 -
Salt to taste
11 -
1 teaspoon dried oregano
12 -
30 ml fresh lemon juice
13 -
45 ml olive oil
# Step-by-Step Instructions:
01 -
Go ahead and serve right away, or stash it in the fridge for a couple of hours if you like it cold.
02 -
Set the mix aside at room temp for about 10 minutes so everything really comes together.
03 -
Drizzle your dressing all over the salad base and gently flip it around until everything’s covered.
04 -
Grab a little bowl and whisk olive oil, lemon juice, oregano, salt, and pepper until it looks nice and blended.
05 -
Pile your chickpeas, quinoa, cherry tomatoes, cucumber, onion, olives, feta, and parsley into a big bowl.
# Extra Tips and Tricks:
01 -
Want more protein? Toss in some grilled shrimp or chicken before you dig in.
02 -
Switch out quinoa for couscous or brown rice if you want to change it up.