Mediterranean Chickpea Bowls
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.
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.