Mediterranean Chickpea Bowl
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
Instructions
Quinoa
- 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
- 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.
- 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.
- Place them in preheated oven for about 10 minutes and allow to cool while making them salad.
Cucumber Tomato Salad
- Add cucumber, tomato, and red onion to a medium bowl. Add lemon juice, olive oil, dill, salt, & pepper. Stir to combine.
Assemble your bowl
- 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.