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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.