Mediterranean Chickpea Bowl
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Feasting at Home · by Tonia Schemmel | Feasting at Home★ 4.7

Mediterranean Chickpea Bowl

NUTRITION · PER SERVING25M COOK
CAL 38%·PRO 55%
CARBS 97G51% OF CAL
21G FIBER63G OTHER12G TOTAL SUGAR
FAT 31G37% OF CAL
4G SAT28G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted chickpeas and quinoa topped with fresh cucumber, tomatoes, peppers, olives, and a tahini dressing. A vibrant, high-protein vegan bowl that's filling and meal-prep friendly.

mainmediterraneanbowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 3 cups chickpeas (2 x 15-ounce cans, drained)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon black pepper
  • sprinkle of salt
  • 1/2 cup tahini paste (make sure it is stirred)
  • 1/4 –1/3 cup water, more to desired consistency
  • 2 tablespoons lemon juice (more to taste)
  • 1–2 tablespoons olive oil (optional, feel free to leave it out if you prefer oil-free)
  • 2 fresh garlic cloves (finely minced – grate it or use a garlic press)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Optional: add 1-2 teaspoons of Zaatar or 1/2 teaspoon each of cumin and coriander)
  • 4 cups cooked quinoa
  • 1 cup cucumber, slice into bite sized pieces
  • 1 cup grape or cherry tomatoes, sliced
  • 1 cup sweet bell peppers, chopped
  • 1/2 cup red onions, thinly sliced (see notes)
  • 1/2 cup castelvetrano olives or kalamata olives
  • 1/2 cup fresh herbs, chopped (a mix is nice-basil, dill, parsley, oregano)
  • optional: pickled peppers like Peperoncinis
  • Sprinkle with toasted sesame seeds and micro greens, if desired
PREP
25M
SODIUM
1161MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.