Mediterranean Chickpea Bowl with Lemon-Herb Dressing
Equipment
- Mixing bowls One for the chickpeas and one for the dressing.
- Sharp knife & cutting board For slicing veggies and herbs.
- Mason jar or small bowl To mix and shake up the dressing.
- Spoon or fork To mash the chickpeas slightly and combine ingredients.
Ingredients
For the bowl
- 1 can chickpeas 15 oz, drained, rinsed, and lightly mashed
- 1 cup cooked quinoa or farro
- ½ cup cherry tomatoes halved
- ½ cucumber diced
- ¼ cup red onion thinly sliced
- ¼ cup kalamata olives pitted and halved
- ½ avocado sliced
- ¼ cup crumbled feta optional for non-vegan
- 1 tablespoon chopped fresh parsley
- Salt and black pepper to taste
For the lemon-herb dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove minced
- 1 tablespoon chopped fresh dill or oregano
- Salt and pepper to taste
Instructions
Cook the base
- Prepare quinoa or your preferred grain according to package instructions. Let it cool slightly.
Prep chickpeas
- Lightly mash the chickpeas in a bowl with a fork—just enough to break them up a bit. Add salt, pepper, and a dash of olive oil for extra flavor.
Make the dressing
- Combine olive oil, lemon juice, mustard, garlic, herbs, salt, and pepper in a small bowl or jar. Whisk or shake until well combined.
Assemble the bowls
- Divide quinoa between two bowls. Top with chickpeas, cherry tomatoes, cucumber, onion, olives, avocado, and feta (if using). Drizzle with the lemon-herb dressing.
Garnish and serve
- Sprinkle fresh parsley over the top and serve immediately—or pack it up for later if you're meal prepping.