Mediterranean Meal Bowl (Printable version)

Vibrant bowl with quinoa, spiced chickpeas, fresh vegetables, and zesty lemon-tahini dressing for a wholesome meal.

# What You'll Need:

→ Grains

01 - 1 cup quinoa (uncooked), rinsed
02 - 2 cups water

→ Protein

03 - 1 (15 oz) can chickpeas, drained and rinsed
04 - 1 tablespoon olive oil
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon ground cumin
07 - Salt and pepper, to taste

→ Vegetables

08 - 1 cup cherry tomatoes, halved
09 - 1 cup cucumber, diced
10 - 1/2 cup red onion, finely sliced
11 - 1 cup baby spinach or mixed greens
12 - 1/2 cup Kalamata olives, pitted and halved

→ Dairy

13 - 1/2 cup feta cheese, crumbled (omit for vegan option)

→ Dressing

14 - 1/4 cup tahini
15 - 2 tablespoons lemon juice
16 - 1 clove garlic, minced
17 - 2 tablespoons water (plus more to thin)
18 - 1 tablespoon olive oil
19 - Salt and pepper, to taste

# Directions:

01 - Combine quinoa and water in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and set aside.
02 - Preheat oven to 400°F. Toss chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until crispy, shaking halfway through.
03 - Whisk together tahini, lemon juice, garlic, water, olive oil, salt, and pepper until smooth. Add more water to reach desired consistency.
04 - Divide cooked quinoa among four bowls. Arrange roasted chickpeas, cherry tomatoes, cucumber, red onion, spinach, and olives on top. Sprinkle with feta cheese.
05 - Drizzle with lemon-tahini dressing just before serving.

# Expert advice:

01 -
  • Everything comes together in under an hour but tastes like you spent all afternoon cooking
  • The roasted chickpeas provide this incredible crunch that makes every bite interesting
  • You can prep all the components ahead and assemble these bowls for quick lunches all week
02 -
  • The tahini dressing will seize up and look curdled at first but keep whisking and it will emulsify into velvet
  • Dry the chickpeas thoroughly before tossing with spices or they will steam instead of roast
  • Let the quinoa rest off the heat those extra 5 minutes make each grain separate perfectly
03 -
  • Double the chickpeas and dressing because you'll want to put them on everything all week
  • Warm the quinoa slightly before assembling if you've prepped it ahead

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