Mediterranean Chickpea & Quinoa Bowl
This Mediterranean Chickpea & Quinoa Bowl is a hearty, protein-packed lunch that’s bursting with fresh flavors. Featuring fluffy quinoa, crispy chickpeas, fresh vegetables, and a tangy lemon-tahini dressing, it’s a perfect balance of taste and nutrition.
Equipment
- Medium saucepan
- Strainer
- Mixing bowls
- Baking sheet
- Knife & cutting board
- Whisk
Ingredients
For the Bowl:
- ½ cup quinoa rinsed
- 1 cup water
- 1 cup canned chickpeas drained & rinsed
- ½ teaspoon olive oil
- ½ teaspoon paprika
- ¼ teaspoon cumin
- ½ teaspoon garlic powder
- ½ cup cherry tomatoes halved
- ¼ cup cucumber diced
- ¼ cup red onion finely chopped
- ¼ cup kalamata olives sliced
- ¼ cup feta cheese crumbled (optional)
- 2 tablespoons fresh parsley chopped
For the Lemon-Tahini Dressing:
- 2 tablespoons tahini
- 1 tablespoons lemon juice
- ½ teaspoon honey or maple syrup
- 1 small garlic clove
- 1-2 tablespoons water
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Cook the Quinoa:
- In a medium saucepan, bring 1 cup water to a boil.
- Add rinsed quinoa, reduce heat, cover, and simmer for 12-15 minutes or until the water is absorbed.
- Remove from heat and fluff with a fork.
Roast the Chickpeas:
- Preheat oven to 400°F (200°C).
- Pat chickpeas dry with a paper towel, then toss them with olive oil, paprika, cumin, and garlic powder.
- Spread on a baking sheet and roast for 12-15 minutes, stirring halfway, until crispy.
Make the Dressing:
- In a small bowl, whisk together tahini, lemon juice, honey, minced garlic, salt, and pepper.
- Add water as needed to reach a smooth, pourable consistency.
Assemble the Bowl:
- In two bowls, divide the cooked quinoa as a base.
- Top with roasted chickpeas, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
- Drizzle with the lemon-tahini dressing and sprinkle with fresh parsley.
Serve & Enjoy:
- Serve immediately or refrigerate for up to 2 days.