Mediterranean Chickpea Bowls Delight (Print-Friendly Version)
Colorful chickpea bowls filled with veggies, quinoa, olives, and feta for a quick, vibrant Mediterranean-inspired meal.
# What You'll Need:
→ Salad Base
01 -
1 can (425 g) chickpeas, drained and rinsed
02 -
250 ml cooked quinoa
03 -
150 g cherry tomatoes, halved
04 -
1 cucumber, diced
05 -
0.5 red onion, finely chopped
06 -
70 g Kalamata olives, pitted and sliced
07 -
40 g feta cheese, crumbled
08 -
15 g fresh parsley, chopped
→ Dressing
09 -
45 ml olive oil
10 -
30 ml fresh lemon juice
11 -
1 teaspoon dried oregano
12 -
Salt, to taste
13 -
Black pepper, to taste
# How to Make It:
01 -
In a large mixing bowl, add chickpeas, quinoa, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and fresh parsley.
02 -
In a separate small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and black pepper until fully emulsified.
03 -
Pour the dressing over the salad base and gently toss until evenly coated.
04 -
Let the mixture sit at room temperature for approximately 10 minutes to allow the flavors to develop.
05 -
Serve immediately, or refrigerate for up to 2 hours if a chilled dish is preferred.
# Additional Tips:
01 -
For increased protein, add grilled chicken or shrimp prior to serving.
02 -
Brown rice or couscous may be substituted for quinoa for variation.