Mediterranean Chickpea & Quinoa Bowls
These Mediterranean Chickpea & Quinoa Bowls are a healthy and flavorful meal prep option, featuring fluffy quinoa, a vibrant chickpea salad, and a tangy lemon-garlic dressing.
Equipment
- Small pot
- Large bowl
- Small bowl
- Whisk
- Meal prep containers
Ingredients
Main Ingredients
- 1 cup quinoa rinsed
- 2 cups vegetable broth
- 1 (15-ounce) can chickpeas rinsed and drained
- 1 English cucumber diced
- 1 pint cherry tomatoes halved
- 1/2 red onion finely diced
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh mint chopped
Dressing
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic minced
- to taste Salt and black pepper
Optional & For Serving
- 1/2 cup crumbled feta cheese optional
- Whole wheat pita bread or crackers for serving
Instructions
Cooking Quinoa
- Combine rinsed quinoa and vegetable broth in a small pot, bring to a boil, then simmer covered for 15 minutes until liquid is absorbed and quinoa is fluffy. Let the quinoa cool.
Preparing Salad
- In a large bowl, combine the rinsed and drained chickpeas, diced cucumber, halved cherry tomatoes, finely diced red onion, fresh parsley, and fresh mint.
Making Dressing
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper to create the dressing.
Assembly
- Layer cooked quinoa and chickpea salad in individual meal prep containers. Pour a small amount of dressing over the chickpea salad, and add a sprinkle of crumbled feta cheese if desired.
Serving & Storage
- Store the assembled bowls in the refrigerator and serve cold or at room temperature with whole wheat pita bread or crackers. These bowls are best consumed within 3-4 days.
Notes
These bowls are excellent for meal prepping and can be customized with other vegetables like bell peppers or spinach. For extra protein, consider adding grilled chicken or tofu. The dressing can be made ahead of time and stored separately.