Ingredients
For the quinoa
For the chickpeas
For the salad
For the lemon dressing
Method
A healthy, protein-packed Mediterranean bowl with fluffy quinoa, seasoned chickpeas, crisp vegetables, and a zesty lemon dressing.
Step 1: Cook the quinoa
Rinse the quinoa thoroughly under cold running water.
Add the quinoa, water, and salt to a saucepan.
Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer for 15 minutes.
Remove from the heat and let it stand, covered, for 5 minutes.
Fluff with a fork and allow it to cool slightly.
Step 2: Prepare the chickpeas
Preheat the oven to 200°C.
Pat the chickpeas dry with kitchen paper.
In a bowl, combine the chickpeas, olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper.
Toss well until evenly coated.
Spread the chickpeas on a baking tray in a single layer.
Roast for 20-25 minutes until lightly crisp and golden, shaking the tray halfway through cooking.
Step 3: Make the salad
Dice the cucumber.
Halve the cherry tomatoes.
Finely slice the red onion.
Slice the olives.
Chop the parsley.
Place all prepared ingredients into a large bowl.
Step 4: Prepare the dressing
Add the olive oil, lemon juice, Dijon mustard, honey, oregano, salt, and black pepper to a small bowl or jar.
Whisk or shake until fully combined.
Step 5: Assemble the bowls
Divide the cooked quinoa evenly between four serving bowls.
Top with the roasted chickpeas.
Add the cucumber, tomatoes, red onion, and olives.
Sprinkle the feta cheese and parsley over each bowl.
Drizzle with the lemon dressing.
Step 6: Serve
Serve immediately, or chill for up to 2 days and enjoy cold.
Add an extra squeeze of lemon juice before serving if desired.
Approximate nutrition per serving: 480 kcal, 18g protein, 45g carbohydrates, 25g fat.
