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.

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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

Print Pin

5 from 1 vote

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.

Course Main Course

Cuisine Mediterranean

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 374kcal

Author Ayla O’Neill

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.