09/10/2025
🥗This Mediterranean Power Bowl is piled high with nutritious greens, hearty grains, vibrant herbs and protein-packed chickpeas, it’s a healthy vegetarian recipe great for meal prep, light lunches, and dinner.
Ingredients:
Roasted chickpeas:
- 1 (14 oz) can chickpeas
- 1 tbsp extra virgin olive oil
- 1 tsp Italian seasoning blend
- 1/4 tsp fine sea salt
Quinoa:
- 2/3 cup uncooked quinoa, rinsed and drained
Tzatziki Dressing:
- 1 cup greek yogurt
- 2 tbsp lemon juice
- 2 tbsp chopped fresh dill
- 1 clove garlic
- 1/2 tsp fine sea salt
- 1/2 cup diced Persian cucumber or English cucumber
Salad + Assembly:
- 2 large handfuls spinach or kale
- 2 Persian cucumbers, sliced
- 1/2 small red onion, thinly sliced
- 1 cup grape tomatoes, halved
- 1/2 cup pitted Kalamata olives
- 1/2 cup crumbled feta cheese
- 1/2 cup traditional hummus
Instructions:
1. ROAST CHICKPEAS: Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper. Drain and rinse chickpeas from their can, then scatter onto prepared baking sheet. Allow the chickpeas to air dry for 5 minutes. Toss with olive oil, Italian seasoning, and salt. Roast for 20-25 minutes, tossing once in between, until chickpeas are golden brown and crispy; set aside.
2. COOK QUINOA: Place rinsed quinoa in small pot with 1 and ⅓ cups water or broth. Allow pot to come to a boil, then reduce to simmer for about 15 minutes, or until quinoa water has gone. Remove from heat and fluff with a fork.
3. MAKE DRESSING: In small food processor or blender, blend together all ingredients except for diced cucumber. Once ingredients are combined, stir in diced cucumbers with spoon.
4. ASSEMBLE BOWLS: In 2 medium bowls, evenly distribute greens, cooked quinoa, sliced cucumber, red onions, grape tomatoes, olives, feta cheese, hummus, and roasted chickpeas. Drizzle with tzatziki dressing. Enjoy!