Mediterranean Chickpea & Quinoa Bowl
A fiber-rich Mediterranean bowl featuring quinoa, chickpeas, and a rainbow of vegetables, dressed with zesty lemon yogurt for a gut-friendly delight.
15 min
Prep
15 min
Cook
4
Serves
320
Calories
Macros · per serving
12g protein
45g carbs
10g fat
Ingredients
For 4 servings
- 1 cup quinoa
- 2 cups water
- 1 can canned chickpeas
- 1 cucumber
- 1 red bell pepper
- 1 cup cherry tomatoes
- 0.5 red onion
- 0.5 cup kalamata olives
- 0.5 cup parsley
- 2 tablespoons olive oil
- 1 lemon
- 0.5 cup plain yogurt
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse 1 cup quinoa under cold water.
- 2
In a pot, bring 2 cups water to a boil, add quinoa, reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
- 3
Rinse and drain 1 can of chickpeas and set aside.
- 4
Dice 1 cucumber, 1 red bell pepper, and halve 1 cup cherry tomatoes.
- 5
Finely chop 0.5 whole red onion, 0.5 cup kalamata olives, and 0.5 cup parsley.
- 6
In a large bowl, combine cooked quinoa, chickpeas, cucumber, bell pepper, tomatoes, onion, olives, and parsley.
- 7
In a small bowl, whisk together juice of 1 lemon, 2 tablespoons olive oil, 0.5 cup plain yogurt, salt, and pepper to taste.
- 8
Pour the dressing over the quinoa mixture and toss to combine.
- 9
Serve evenly into 4 bowls and enjoy.
Cook it this week.
NeatEat plans Mediterranean Chickpea & Quinoa Bowl — and the rest of your week — around your budget, groceries included.