Description
Mediterranean Bowls are a nutritious and flavorful dish featuring roasted chickpeas, quinoa, fresh vegetables, and hummus. This recipe is a perfect balance of textures and flavors, making it a satisfying meal.
Ingredients
Units
Scale
For the roasted chickpeas:
- 1 teaspoon olive oil
- 1 can chickpeas, drained, rinsed, and dried, skins discarded
- 1/4 teaspoon dried basil
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper
For the quinoa:
- 1/2 cup uncooked quinoa, rinsed
- 1 cup water
For the bowl:
- 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, and chopped
- 1/2 cup pitted Kalamata olives
- 1/2 cup hummus
Instructions
- Roast the chickpeas: Preheat oven to 400 degrees. Toss chickpeas with olive oil, basil, garlic powder, salt, and pepper. Bake for 30 minutes, stirring halfway through.
- Prepare the quinoa: Cook quinoa in water in the microwave for 6 minutes. Let stand for 1 minute.
- Assemble the bowl: Layer greens in a bowl, arrange vegetables, chickpeas, and quinoa. Spoon hummus in the middle. Serve.
Notes
- To remove chickpea skins, rub vigorously on a kitchen towel.
- For best results, use homemade hummus with classic flavors.
- This recipe yields 2 main-dish sized servings or 3-4 servings with accompaniments.
- Leftovers can be refrigerated for up to 4 days.
- Bowls can be assembled ahead and stored covered in the refrigerator.
Nutrition
- Serving Size: 1 bowl
- Calories: Approximately 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
