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 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4Servings
Calories 374kcal
Author Ayla O'Neill
Equipment
baking sheet
Ingredients
Chickpeas
115oz canchickpeasdrained, rinsed, and patted dry
½tablespoonolive oil
2clovesgarlicminced
1teaspoonlemon juice
½teaspoondried oregano
½teaspoonsalt
Bowl
4cupsgreenssuch as arugula or spinach
2cupscooked quinoa
1cupchopped cucumber
1cupcherry tomatoescut in half
½cupfeta cheesecrumbled
¼cupred onionfinely diced
¼cupKalamata olives
½cupGreek salad dressing
½cuptzatziki
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.