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Mediterranean Bowl

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bowlvegetarianmediterraneandinnerlunchmeal-prep
Servings4
Prep time5 min
Cook time20 min
Per serving427 cal · 21g p · 48g c · 17g f
Sourcehttps://thebigmansworld.com/mediterranean-bowl-recipe/

Ingredients

Roasted chickpeas

  • 14 oz canned chickpeas, drained
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper

Quinoa

  • 1/2 cup uncooked quinoa
  • 1 cup water

Assembly

  • 2 cups chopped lettuce
  • 1 cup cherry tomatoes, halved
  • 2 small cucumbers, diced
  • 1 bell pepper, diced
  • 1/2 red onion, thinly sliced
  • 12 kalamata olives, pitted
  • 1 cup hummus
  • 1 cup crumbled feta cheese

Instructions

  1. Preheat oven to 400°F. Line a baking sheet with parchment.
  2. Toss drained chickpeas with olive oil and all seasonings.
  3. Spread on the baking sheet; roast 20 minutes, stirring halfway.
  4. Meanwhile, rinse quinoa and combine with water in a saucepan. Bring to a boil, reduce heat, cover, and simmer 15 minutes until water absorbs. Fluff with a fork.
  5. Layer lettuce in serving bowls. Arrange tomatoes, cucumbers, bell pepper, red onion, and olives around the bowl.
  6. Add roasted chickpeas and quinoa. Spoon hummus in the center; top with feta.

Notes