Why You Will Love This Recipe
These Mediterranean Chickpea Bowls are like sunshine in a bowl! Bursting with fresh flavors, vibrant colors, and wholesome ingredients, they’re perfect for everything from meal prep to easy weeknight dinners. I love how customizable they are—you can swap ingredients based on what’s in your fridge, but trust me, the combination of spiced chickpeas, crunchy veggies, and creamy tzatziki is magic.
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tsp olive oil (divided)
- 1 tsp smoked paprika
- 1⁄2 tsp cumin
- 1⁄2 tsp garlic powder
- Salt and pepper to taste
- 1 cup cooked quinoa
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1⁄4 red onion, thinly sliced
- 1⁄2 cup kalamata olives
- 1⁄2 cup crumbled feta cheese
- 1⁄3 cup tzatziki sauce (store-bought or homemade)
Ingredient Prep Guide
Let’s prep like a pro! Rinse the chickpeas thoroughly in a colander to remove excess sodium and starch—this helps them crisp up better. Pat them completely dry with a towel (wet chickpeas steam instead of getting crispy!). For the veggies: Slice cucumbers and tomatoes into bite-sized pieces, and soak red onions in cold water for 5 minutes to mellow their sharpness. Measure spices into a small bowl so they’re ready to go. Pro tip: If your quinoa isn’t cooked yet, start it now—it takes about 15 minutes!
Equipment & Tools
- Rimmed baking sheet
- Mixing bowls (small and medium)
- Sharp knife and cutting board
- Colander
- Measuring spoons
Step-by-Step Instructions
First, preheat your oven to 400°F (200°C). Toss the dried chickpeas with 1 tsp olive oil, smoked paprika, cumin, garlic powder, salt, and pepper on the baking sheet. Spread them in a single layer—crowding causes soggy chickpeas! Bake for 20-25 minutes, shaking the pan halfway, until golden and crisp.
While the chickpeas roast, assemble the bowls. Divide cooked quinoa between two bowls. Arrange cucumbers, tomatoes, red onion, and olives around the edges. Sprinkle feta over the top. When the chickpeas are done, let them cool slightly before adding them to the bowls. Drizzle with tzatziki and an extra sprinkle of paprika for color. Pro tip: Serve warm for contrast with the cool veggies, or let everything chill for a refreshing cold bowl!
Key Details
Total Time: 35 mins (Prep: 10 mins | Cook: 25 mins)
🍽️ Servings: 2 people
⚙️ Equipment: Baking sheet, mixing bowls, knife, cutting board
Serving Suggestions
For a heartier meal, add grilled chicken or marinated tofu. Serve with warmed pita bread on the side to scoop up leftovers! These bowls also travel well—layer ingredients in mason jars for grab-and-go lunches. If you’re hosting, set up a DIY topping bar with extras like hummus, roasted red peppers, or lemon wedges.
Pro Tips
Don’t skip drying the chickpeas! Moisture is the enemy of crispiness. If you have time, pop them in the fridge uncovered for 30 minutes after rinsing—they’ll dry even more. Toasting the spices with the chickpeas intensifies their flavor, but if you’re short on time, just toss everything and bake.
Make it vegan by swapping feta for dairy-free cheese or skipping it entirely. If tzatziki isn’t your thing, a drizzle of tahini or lemon-herb dressing works beautifully too. Leftover roasted chickpeas? Store them separately in an airtight container—they lose crunch if mixed with sauce too early.
Storage and Reheating Instructions
Store components separately for up to 4 days. Keep chickpeas in an airtight container at room temperature; refrigerate veggies, quinoa, and tzatziki. To reheat chickpeas, pop them in the oven or air fryer at 350°F (175°C) for 5 minutes. Assemble bowls cold or microwave quinoa and veggies briefly (15-20 seconds) for a warm meal.
Troubleshooting
Chickpeas not crispy? They might have been too wet or overcrowded on the pan. Next time, dry thoroughly and bake in batches. If your bowl feels dry, add extra tzatziki or a squeeze of lemon. For bland chickpeas, adjust spices before baking—taste a pinch of the spice mix to check seasoning!
Frequently Asked Questions
Can I use dried chickpeas instead of canned?
Yes! Soak 1⁄2 cup dried chickpeas overnight, then boil until tender (about 1 hour) before roasting. You’ll need about 1.5 cups cooked.
How do I make this gluten-free?
It’s naturally gluten-free—just double-check labels on tzatziki and spices to be safe.
What’s a substitute for quinoa?
Try couscous, rice, or even chopped romaine lettuce for a grain-free base.
Mediterranean Chickpea Bowls
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 2 tsp olive oil divided
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 cup cooked quinoa
- 1 medium cucumber diced
- 1 cup cherry tomatoes halved
- 1/4 red onion thinly sliced
- 1/2 cup kalamata olives
- 1/2 cup crumbled feta cheese
- 1/3 cup tzatziki sauce store-bought or homemade
Instructions
- Preheat your oven to 400°F (200°C). Toss the dried chickpeas with 1 tsp olive oil, smoked paprika, cumin, garlic powder, salt, and pepper on the baking sheet. Spread them in a single layer—crowding causes soggy chickpeas! Bake for 20-25 minutes, shaking the pan halfway, until golden and crisp.
- While the chickpeas roast, assemble the bowls. Divide cooked quinoa between two bowls. Arrange cucumbers, tomatoes, red onion, and olives around the edges. Sprinkle feta over the top.
- When the chickpeas are done, let them cool slightly before adding them to the bowls. Drizzle with tzatziki and an extra sprinkle of paprika for color.