This Mediterranean bowl features crispy chickpeas served over veggies with fluffy quinoa, all topped with creamy hummus and feta cheese. Filling, healthy, and perfect for meal prep. Watch the video below to see how I make it in my kitchen!
Preheat the oven to 200C/400F and line a baking sheet with parchment paper.
In a bowl, combine the drained chickpeas with olive oil, garlic powder, smoked paprika, onion powder, dry oregano, salt, and black pepper.
Spread the seasoned chickpeas evenly on the prepared baking sheet and roast for 20 minutes, stirring halfway through. Once roasted, set aside.
While the chickpeas roast, prep the quinoa. Combine rinsed quinoa with water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
Assemble the bowls. In four bowls, divide the chopped lettuce. Arrange halved cherry tomatoes, cucumbers, bell pepper, red onion, and Kalamata olives. Add the roasted chickpeas and cooked quinoa to different sections of the bowl. Spoon hummus into the center and crumble Feta cheese over the top.
Video
Notes
TO STORE. I recommend storing the veggies, quinoa, chickpeas, hummus, and feta cheese separately in airtight containers. The chickpeas should be kept at room temperature for up to 5 days, while the rest of the ingredients can be refrigerated for 3-4 days. TO FREEZE. The leftover quinoa can be frozen for up to 3 months in a freezer-safe container. Everything else I’d recommend enjoying fresh. TO REHEAT. This buddha bowl can easily be enjoyed cold, but you can microwave the quinoa for 20-30 seconds if desired.