Ingredients
Equipment
Method
Preheat & Prep
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Cook the Quinoa
- Rinse the quinoa under cold water (optional, but recommended to remove bitterness). In a medium saucepan, combine the rinsed quinoa with 1 ⅓ cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Let it sit, covered, for 5 minutes, then fluff with a fork and allow it to cool slightly.
Roast the Chickpeas
- While the quinoa cooks, place the drained, rinsed, and thoroughly patted dry chickpeas in a mixing bowl. Add 1 teaspoon of olive oil, 1 teaspoon of lemon juice, oregano, garlic powder, salt, and pepper. Toss well to coat evenly. Spread the seasoned chickpeas in a single layer on the prepared baking sheet. Roast for 20 minutes, flipping them halfway through, until they are slightly crisp and golden. Let them cool.
Prepare Dressing & Sauces
- Ensure your Lemon Vinaigrette, hummus, and tzatziki sauce are ready to go. If making homemade, this is the time to assemble them.
Assemble the Bowls
- Divide about ½ cup of the cooked quinoa among four bowls. Top each with approximately 1 cup of greens, ¼ cup chopped cucumber, ¼ cup cherry tomatoes, and 2 tablespoons of chopped red onion. Add 2 tablespoons of crumbled feta cheese and 1 tablespoon of kalamata olives to each bowl. Spoon a generous portion of the roasted chickpeas over the ingredients. Finish with a dollop of hummus and a drizzle of tzatziki sauce and lemon vinaigrette. Sprinkle with fresh parsley. Serve immediately.
Notes
For a different plant-based protein, consider using lentils or cannellini beans. For animal protein, grilled chicken, baked salmon, or halloumi cheese are excellent additions. For extra variety, bell peppers, zucchini, or artichoke hearts can be added. Goat cheese or a dairy-free feta alternative can be used if desired. If you don't have lemon vinaigrette ready, whisk together 3 tbsp olive oil, 1 tbsp lemon juice, ½ tsp dried oregano, salt, and pepper.