Fluffy grains, roasted chickpeas, fresh vegetables, and crumbled feta come together in this vibrant Mediterranean bowl.
# What You Need:
→ Grains
01 - 1 cup uncooked quinoa or brown rice
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
# How-To Steps:
01 - Combine quinoa or brown rice with water or broth and salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer until grains are tender and liquid is absorbed: 15 minutes for quinoa, 30 to 35 minutes for brown rice. Fluff with a fork and set aside.
02 - Preheat oven to 400°F. Pat chickpeas dry, then toss with olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper. Spread on a baking sheet and roast for 20 to 25 minutes, shaking halfway through, until crispy.
03 - While chickpeas roast, chop cherry tomatoes, cucumber, red onion, and olives. Set aside spinach or mixed greens.
04 - Divide cooked grains evenly among four bowls. Layer each with baby spinach, chopped tomatoes, cucumber, red onion, kalamata olives, roasted chickpeas, and crumbled feta cheese.
05 - Drizzle each bowl with extra virgin olive oil and fresh lemon juice. Garnish with chopped parsley and freshly ground black pepper. Serve immediately.
