Greek Chickpea and Feta Grain Bowl

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

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

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Ingredients

• 1/2 cup cooked quinoa
• 1 can (15 oz) canned chickpeas
• 1/4 cup, crumbled feta cheese
• 1/2 cup, halved cherry tomatoes
• 1, diced cucumber
• 1, thinly sliced red onion
• 1 tbsp olive oil
• 1, juiced lemon
• 1/2 tsp dried oregano
• to taste salt and pepper

Method (tap to check — screen stays awake)

1. Cook the quinoa according to package instructions and let it cool slightly.
2. Drain and rinse the canned chickpeas; then sauté them in 1 tbsp olive oil with a pinch of salt, pepper, and oregano until slightly crispy, about 8 minutes.
3. In a large bowl, combine the cooked quinoa, sautéed chickpeas, cherry tomatoes, cucumber, and red onion.
4. In a small bowl, whisk together lemon juice, 1 tbsp olive oil, salt, pepper, and a pinch of oregano to make the dressing.
5. Pour the dressing over the grain mixture and toss gently to combine.
6. Sprinkle crumbled feta cheese on top of the bowl before serving.
7. Serve immediately or chilled for a refreshing, hearty vegetarian lunch.

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

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