Mediterranean Chickpea and Quinoa Bowl

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · Beans · vegetarian, gluten-free

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Ingredients

• 3/4 cup Cooked quinoa
• 1 can (15 oz) Canned chickpeas
• 1/2 cup Cherry tomatoes
• 1 medium Cucumber
• 1 small Red onion
• 1/4 cup Feta cheese
• 1 tbsp Olive oil
• 1 tbsp Lemon juice
• 1/2 tsp Dried oregano
• to taste Salt & pepper

Method (tap to check — screen stays awake)

1. Cook the quinoa according to package instructions; set aside to cool slightly.
2. Drain and rinse the chickpeas. In a skillet, heat 1 tbsp of olive oil over medium heat. Add chickpeas and cook for 5-7 minutes until slightly crispy.
3. Chop cherry tomatoes, cucumber, and red onion into bite-sized pieces.
4. In a large bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, and red onion.
5. In a small bowl, whisk together remaining olive oil, lemon juice, dried oregano, salt, and pepper.
6. Pour dressing over the salad and toss gently to combine.
7. Sprinkle feta cheese on top before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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