Ingredients
Scale
- 1 cup quinoa
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced (assorted colors)
- ½ medium red onion, thinly sliced
- ½ cup pitted Kalamata olives
- ¼ cup crumbled feta cheese (optional)
- 3 tablespoons tahini
- Juice of 1 lemon
- Salt and garlic powder to taste
- Olive oil for sautéing
Instructions
- Rinse quinoa under cold water. Cook in vegetable broth according to package instructions until fluffy.
- In a skillet, sauté chickpeas in olive oil with garlic powder until golden brown.
- Dice cucumber and bell peppers; halve cherry tomatoes and slice red onion.
- For the dressing, whisk together tahini, lemon juice, garlic powder, salt, and water until smooth.
- Assemble the bowl by layering quinoa at the bottom, followed by chickpeas and veggies. Top with olives and feta if using. Drizzle with tahini dressing.
Notes
- Feel free to substitute quinoa with brown rice or couscous for varied textures.
- Add fresh herbs like parsley or mint for an extra flavor boost.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 480
- Sugar: 6g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 10mg