Ingredients
1 cup dried chickpeas, soaked overnight
1 cup quinoa
1 English cucumber, diced
1 cup cherry tomatoes, halved
1/4 red onion, finely chopped
4 oz crumbled feta cheese
1/4 cup pitted Kalamata olives
2 tbsp olive oil
2 tbsp fresh lemon juice
1 clove garlic, minced
1 tsp dried oregano
1 tsp cumin
1 tsp salt
1/2 tsp black pepper
Optional: fresh parsley or dill for garnish
Instructions
Preheat oven to 400°F (200°C)
Drain soaked chickpeas and pat dry. Toss with 1 tbsp olive oil, oregano, cumin, 1/2 tsp salt, and pepper. Spread on a baking sheet and roast for 25 minutes until crispy
Rinse quinoa in water. Cook in 2 cups water in a pot until water is absorbed (15-20 minutes)
Whisk remaining olive oil, lemon juice, garlic, 1/2 tsp salt, and 1/4 tsp pepper for the dressing. Adjust to taste
Assemble bowls with quinoa, roasted chickpeas, cucumber, tomatoes, red onion, feta, and olives. Drizzle with dressing before serving
Notes
Chickpeas can be rinsed canned for time-saving (use 1.5 cups drained)
Add avocado for extra creaminess
Store leftovers in airtight containers for up to 3 days
Customize with roasted zucchini, bell peppers, or arugula
- Prep Time: 15
- Cook Time: 25
- Category: Mediterranean Basics
- Method: Roasting/Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 35mg