🥗 Mediterranean Quinoa & Roasted Chickpea Bowl

1 cup Quinoa (rinsed)

2 cups Vegetable broth (for more flavor than water)

1 can (15 oz) Chickpeas (rinsed and patted very dry)

1 tbsp Olive oil + 1 tsp Cumin (for roasting)

The Fresh Mix:

1 cup Cherry tomatoes (halved)

1 English cucumber (diced)

1/4 Red onion (thinly sliced)

1/2 cup Kalamata olives (pitted)

1/4 cup Fresh parsley (chopped)

The Toppings & Dressing:

1/2 cup Feta cheese (crumbled)

1 Lemon (juiced)

3 tbsp Extra virgin olive oil

1 clove Garlic (minced)

Salt & Pepper to taste

Instructions

1. Roast the Chickpeas

Preheat your oven to 200°C (400°F). Toss the dry chickpeas with 1 tbsp olive oil, cumin, and a pinch of salt. Spread them on a baking sheet and roast for 20–25 minutes until golden and crunchy.

Pro-Tip: Make sure they are bone dry before oiling them; moisture is what makes them mushy instead of crispy.

2. Cook the Quinoa

In a medium pot, bring the quinoa and vegetable broth to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit (covered) for 5 minutes, then fluff with a fork.

3. Prep the “Salad”

While the quinoa cools slightly, toss the tomatoes, cucumbers, red onion, and olives together in a large mixing bowl with the fresh parsley.

4. Whisk the Dressing

In a small jar, shake together the lemon juice, olive oil, minced garlic, salt, and pepper until well combined.

5. Assemble the Bowl

Divide the quinoa into bowls. Layer the fresh vegetable mix on one side and the warm, roasted chickpeas on the other.

6. The Final Flourish

Top with a generous amount of feta cheese. Drizzle the lemon-garlic dressing over everything just before serving to keep the chickpeas crunchy.