Mediterranean Chickpea Quinoa Bowls Recipe
These vibrant Mediterranean Bowls are a healthy and flavorful dinner option featuring roasted chickpeas, fluffy quinoa, fresh vegetables, and creamy hummus. Ready in just 40 minutes, this recipe combines Mediterranean ingredients for a nutritious and satisfying meal perfect for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Roasted Chickpeas
- 1 teaspoon olive oil
- 1 can chickpeas (drained, rinsed, dried, skins discarded)
- 1/4 teaspoon dried basil
- 1/4 teaspoon garlic powder
- Salt, 1/4 teaspoon plus to taste
- Freshly ground black pepper, 1/8 teaspoon plus to taste
Quinoa
- 1/2 cup uncooked quinoa (rinsed)
- 1 cup water
Vegetables & Toppings
- 2 cups lettuce (torn or chopped into bite-sized pieces)
- 1 cup grape tomatoes (halved)
- 2 cucumbers (peeled, halved lengthwise and chopped)
- 1 yellow bell pepper (stemmed, seeded, chopped)
- 1/2 cup pitted Kalamata olives
- 1/2 cup hummus
Instructions
- Prepare to roast chickpeas: Move an oven rack to the middle position and preheat the oven to 400°F (204°C). Line a baking sheet with foil or parchment paper to facilitate easy cleanup.
- Season the chickpeas: In a small bowl, mix the drained and dried chickpeas with olive oil, dried basil, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Spread them evenly in a single layer on the prepared baking sheet.
- Roast the chickpeas: Bake in the preheated oven for 30 minutes, stirring the chickpeas and rotating the baking sheet halfway through to ensure even roasting. Remove once golden and slightly crispy, then allow them to cool slightly.
- Cook the quinoa: While the chickpeas roast, combine rinsed quinoa and water in a small microwave-safe bowl. Cover and microwave on high for 4 minutes. Stir, then microwave for an additional 2 minutes. Remove and let stand covered inside the microwave for 1 minute to absorb excess moisture.
- Assemble the bowl: Layer the torn lettuce at the bottom of each bowl or platter. Arrange the grape tomato halves, chopped cucumbers, chopped yellow bell pepper, Kalamata olives, roasted chickpeas, and cooked quinoa in distinct sections around the greens. Spoon hummus in the center of the bowl.
- Serve: Serve immediately while the chickpeas are slightly warm, or at room temperature for a delicious and healthy Mediterranean-inspired meal.
Notes
- Discarding the skins of chickpeas is optional but recommended for better texture and digestibility.
- Use your favorite store-bought hummus or homemade hummus for the best flavor.
- This recipe can be customized with additional toppings such as feta cheese or a drizzle of tahini sauce.
- Leftover roasted chickpeas can be stored in an airtight container for up to 3 days but may lose their crispness.