A wholesome bowl with grains, roasted chickpeas, fresh veggies, and tangy feta for a balanced meal.
# What You Need:
→ Grains
01 - 1 cup quinoa or brown rice, uncooked
02 - 2 cups water or vegetable broth
03 - ½ teaspoon salt
→ Roasted Chickpeas
04 - 1 can (15 oz) chickpeas, drained and rinsed
05 - 1 tablespoon olive oil
06 - 1 teaspoon ground cumin
07 - ½ teaspoon smoked paprika
08 - ½ teaspoon garlic powder
09 - ¼ teaspoon salt
10 - ¼ teaspoon black pepper
→ Fresh Vegetables
11 - 1 cup cherry tomatoes, halved
12 - 1 cup cucumber, diced
13 - 1 small red onion, thinly sliced
14 - 1 cup baby spinach or mixed greens
15 - ¼ cup kalamata olives, sliced
→ Toppings
16 - 3.5 oz feta cheese, crumbled
17 - 2 tablespoons fresh parsley, chopped
18 - 2 tablespoons extra virgin olive oil
19 - 1 tablespoon fresh lemon juice
20 - Freshly ground black pepper, to taste
# Directions:
01 - Combine quinoa or brown rice with water or vegetable broth and salt in a medium saucepan. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer until grains are tender and the liquid is absorbed (15 minutes for quinoa; 30–35 minutes for brown rice). Fluff with a fork and set aside.
02 - Preheat oven to 400°F. Pat chickpeas dry with a clean towel, then toss with olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes, shaking the pan halfway through, until chickpeas are crispy.
03 - While the chickpeas roast, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and slice the kalamata olives. Set aside baby spinach or mixed greens.
04 - Divide the cooked grains evenly among four bowls. Arrange baby spinach, tomatoes, cucumber, red onion, olives, roasted chickpeas, and crumbled feta over the grains.
05 - Drizzle each bowl with extra virgin olive oil and fresh lemon juice. Garnish with chopped fresh parsley and freshly ground black pepper. Serve immediately.
