Mediterranean Bowl
Ingredients
The roasted chickpeas
-
14
ounces
chickpeas, canned
-
1
tablespoon
olive oil
-
½
teaspoon
garlic powder
-
½
teaspoon
smoked paprika
-
½
teaspoon
onion powder
-
½
teaspoon
dried oregano
-
1
teaspoon
salt
-
½
teaspoon
black pepper
The quinoa
-
½
cup
quinoa, uncooked
-
1
cup
water
To assemble the bowl
-
2
cups
lettuce, chopped
-
1
cup
cherry tomatoes, halved
-
2
small
cucumbers, diced
-
1
bell pepper, diced
-
½
red onion, thinly sliced
-
12
units
kalamata olives, pitted
-
1
cup
hummus
-
1
cup
feta cheese, crumbled
-
to taste
sesame seeds
-
to taste
fresh parsley
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Combine the chickpeas with olive oil, garlic powder, smoked paprika, onion powder, oregano, salt, and pepper.
- Spread the chickpeas on the baking sheet and roast for 20 minutes, stirring halfway through.
- Rinse the quinoa under cold water, then combine with water in a saucepan and bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes or until the water is absorbed.
- In serving bowls, layer the chopped lettuce and top with cherry tomatoes, cucumbers, bell pepper, red onion, and olives.
- Add the roasted chickpeas and quinoa, spoon hummus into the center, and crumble feta cheese on top.
- Garnish with sesame seeds and fresh parsley.
Nutrition Facts (estimated)
Servings
4 servings
Calories
427
Total fat
17g
Total carbohydrates
48g
Total protein
21g
Sodium
1219mg
Cholesterol
0mg
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