Mediterranean Chickpea & Quinoa Bowl with Lemon-Herb Vinaigrette

Mediterranean Chickpea & Quinoa Bowl with Lemon-Herb Vinaigrette ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 0.25 tsp salt
• 15 oz canned chickpeas, drained and rinsed
• 1 tbsp olive oil
• 0.5 tsp smoked paprika
• 0.5 tsp ground cumin
• 0.25 tsp garlic powder
• 0.25 tsp salt
• 0.13 tsp black pepper
• 1 medium cucumber, diced
• 1 pint cherry tomatoes, halved
• 0.25 cup red onion, thinly sliced
• 0.5 cup Kalamata olives, pitted and halved
• 0.25 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 0.5 cup crumbled feta cheese (optional, omit for vegan)
• 0.25 cup extra virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 0.5 tsp dried oregano
• 0.25 tsp dried dill
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 0.25 tsp salt
• 0.13 tsp black pepper

How to make Mediterranean Chickpea & Quinoa Bowl with Lemon-Herb Vinaigrette

1. Preheat your oven to 400°F (200°C). Prepare the quinoa by combining 1 cup of rinsed quinoa, 2 cups of vegetable broth (or water), and 0.25 teaspoon of salt in a medium saucepan.
2. Bring the quinoa mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
3. While the quinoa cooks, prepare the roasted chickpeas. Drain and rinse the 15 ounces of canned chickpeas thoroughly, then pat them very dry with paper towels. In a medium bowl, toss the dry chickpeas with 1 tablespoon of olive oil, 0.5 teaspoon smoked paprika, 0.5 teaspoon ground cumin, 0.25 teaspoon garlic powder, 0.25 teaspoon salt, and 0.13 teaspoon black pepper until evenly coated.
4. Spread the seasoned chickpeas in a single layer on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until the chickpeas are golden brown and slightly crispy. Keep a close eye on them to prevent burning.
5. While the chickpeas roast, prepare the Lemon-Herb Vinaigrette. In a small bowl or jar, whisk together 0.25 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 0.5 teaspoon dried oregano, 0.25 teaspoon dried dill, 1 teaspoon Dijon mustard, 1 clove minced garlic, 0.25 teaspoon salt, and 0.13 teaspoon black pepper until well combined and emulsified.
6. Chop all remaining bowl components: dice 1 medium cucumber, halve 1 pint of cherry tomatoes, thinly slice 0.25 cup red onion, pit and halve 0.5 cup Kalamata olives, and chop 0.25 cup fresh parsley and 2 tablespoons fresh mint.
7. To assemble the bowls, divide the cooked quinoa among four serving bowls. Top each with a portion of the warm roasted chickpeas.
8. Arrange the chopped cucumber, cherry tomatoes, red onion, and Kalamata olives over the quinoa and chickpeas in each bowl.
9. Drizzle each bowl generously with the Lemon-Herb Vinaigrette. Garnish with the fresh chopped parsley and mint, and 0.5 cup of crumbled feta cheese (if using). Serve immediately for best taste and texture.

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