Recipe: Mediterranean Chickpea Bowl

This Mediterranean Chickpea Bowl is packed full of protein and fiber from the quinoa, chickpeas, and hummus. To give it even more flavor and some veggies, I’ve added a cucumber tomato salad mixed with a dressing of lemon juice, olive oil, dill, and touch of salt & pepper.

Note: For cooking the quinoa, I highly recommend boiling in vegetable broth from Better than Bouillon as it is lower in sodium than some other broths and has a great flavor.

To make it a truly decadent meal with even more flavor and color, add in a few additional toppings such as:

• Avocado
• Kalamata or Green Olives
• Feta cheese crumbles
• Fresh, chopped dill

Enjoy!

Table of Contents

• Mediterranean Chickpea Bowl
  • Ingredients  
  • Method 

Mediterranean Chickpea Bowl

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Servings: 4 bowls

Course: Main Course

Cuisine: Mediterranean

Ingredients Method

Ingredients

  

Bowl Base

• 1/2 cup quinoa , rinsed
• 1 cup vegetable broth , I suggest broth made from Better Than Bouillon brand
• 1 can chickpeas , drained, rinsed, and pat dry
• 1/4 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp salt
• 1 tsp olive oil

Cucumber Tomato Salad

• 1/2 English cucumber , sliced and chopped into bite size pieces
• 1 medium tomato , sliced and chopped into bite size pieces
• 1/4 red onion , sliced into thin strips
• 1/2 tsp dried dill , or 1-2 tsp fresh dill
• 1 tsp lemon , juiced
• 2 tsp olive oil
• 1/4 tsp salt
• pepper , to taste

For Assembly

• hummus , 2 Tbsp per bowl
• Other toppings: avocado, olives, feta cheese

Method

 

Quinoa

1. Bring vegetable broth to a boil in a small pot and then add in quinoa. Cover and cook for about 10-15 minutes or until liquid has been absorbed. Take of the heat and let it rest for 5 minutes. Fluff with a fork prior to serving.

Chickpeas

1. Preheat the oven to 375 degrees F. Drain and rinse the canned chickpeas. Lay them out on a small baking sheet and gently pat dry with a paper towel.
2. In a small bowl, mix together the garlic powder, cumin, chili powder, and salt. Drizzle olive oil over the chickpeas and sprinkle with seasoning. Mix together with hands until evenly coated.
3. Place them in preheated oven for about 10 minutes and allow to cool while making them salad.

Cucumber Tomato Salad

1. Add cucumber, tomato, and red onion to a medium bowl. Add lemon juice, olive oil, dill, salt, & pepper. Stir to combine.

Assemble your bowl

1. In each bowl, add 1/4 cup of cooked quinoa, 1/8 cup seasoned chickpeas, 2 Tbsp of hummus, and 1 cup of the cucumber tomato salad. Top with additional items such as avocado, feta cheese, or olives.

Need a drink to go with this Mediterranean Chickpea Bowl? Check out my Mint Iced Tea recipe.