A Mediterranean quinoa bowl is a quick, healthy, and delicious bowl that is perfect for a busy weekday evening or meal prep for the week.
Packed with protein-rich chickpeas, fluffy quinoa, and lots of fresh veggies, it’s a satisfying and nourishing vegetarian meal.
This post may contain affiliate links. Please read my disclosure policy.
Easy Quinoa Bowls
I love quinoa bowls with chickpeas and this one is so flavorful and simple that I keep coming back to it time and time again.
- Filled with whole foods and nutritious ingredients, feel good about what you eat with this meal!
- A versatile recipe, use up what’s in your fridge!
- Perfect for meal prep for the week.
- Easy to customize this recipe to dietary needs. Leave out tzatziki (or make a dairy-free version) and feta for a dairy-free option!
Ingredients
- chickpeas: This garbanzo bean is a favorite of mine. Easy, inexpensive, and versatile. Make sure these are dried before tossing in olive oil and seasonings to get them crispy when roasting!
- greens: Any greens will work just fine in this recipe. Arugula is my go-to. But spinach or even lettuce is just fine.
- quinoa: A fluffy and nutty grain that adds extra protein to this dish. Swap for your favorite grain; rice, farro, or barley would all be delicious!
- cucumber: A refreshing and hydrating veggie that adds crunch and freshness to the dish.
- cherry tomatoes: Sweet and juicy tomatoes add a burst of flavor and color to the bowl. Swap for grape tomatoes or diced regular tomatoes.
- feta cheese: Making the bowls with feta, a tangy and salty cheese, adds richness and flavor to the bowl.
- red onion: Adds a little punch to this dish. To make them less strong, soak them in ice water while chickpeas are roasting.
- Kalamata olives: These are optional.
- Greek salad dressing: Store-bought dressing makes this dish even easier. For a homemade version I love this lemon vinaigrette.
- tzatziki sauce: A creamy and tangy yogurt-based dressing that adds richness and flavor to the dish. To take this dish to the next level, make your own!
You will also need a baking sheet to roast the chickpeas.
How to Make Mediterranean Quinoa Bowls
- Make the Chickpeas: Toss all ingredients together and bake until crispy.
- Prepare Ingredients: Make quinoa. Ensure all ingredients are chopped. Prepare dressing if making from scratch.
- Make the Bowls: Divide ingredients evenly among bowls.
- Enjoy!
More Veggie Bowls
Sweet Potato Buddha Bowl – a roasted veggie bowl
Yum Yum Bowl – another fresh veggie bowl
Strawberry Spinach Salad Recipe – a fresh salad
Greek Quinoa Salad – a similar dish, perfect for meal prep
Mediterranean Quinoa Bowl
Indulge in the flavors of the Mediterranean with this wholesome quinoa bowl, featuring crispy roasted chickpeas, fresh veggies, and a tangy tzatziki dressing – a protein-packed meal perfect for any time of day.
Servings 4 Servings
Calories 374kcal
Equipment
- baking sheet
Ingredients
Chickpeas
- 1 15oz can chickpeas drained, rinsed, and patted dry
- ½ tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon lemon juice
- ½ teaspoon dried oregano
- ½ teaspoon salt
Bowl
- 4 cups greens such as arugula or spinach
- 2 cups cooked quinoa
- 1 cup chopped cucumber
- 1 cup cherry tomatoes cut in half
- ½ cup feta cheese crumbled
- ¼ cup red onion finely diced
- ¼ cup Kalamata olives
- ½ cup Greek salad dressing
- ½ cup tzatziki
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Make the chickpeas: Add chickpeas to a mixing bowl along with olive oil, minced garlic, lemon juice, dried oregano, and salt. Mix well until the chickpeas are coated.
- Spread the seasoned chickpeas evenly onto the prepared baking sheet and bake for 20 minutes, flipping them halfway through. Once cooked, set aside to cool.
- Make the bowls: To assemble the bowls, divide the greens, cooked quinoa, chopped cucumber, cherry tomatoes, crumbled feta cheese, diced red onion, and Kalamata olives evenly among four bowls.
- Once the chickpeas have cooled, divide them evenly among the bowls.
- Drizzle the dressing over each bowl, and spoon tzatziki over the top.
Notes
- 2 cups quinoa is approximately ½ cup uncooked quinoa
- Any greens can be used as the base of this quinoa bowl. I love arugula but have used spinach or romaine in a pinch.
So delicious! And I love how quickly it comes together.
I am so glad you enjoyed this recipe Samantha! The perfect easy, healthy dinner!