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Mediterranean Bowls

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Mediterranean Bowls – fresh, healthy, and vibrant bowls packed with crispy roasted chickpeas, fluffy quinoa, crisp vegetables, Kalamata olives, and creamy hummus. This plant-based bowl is bursting with Mediterranean flavors and comes together in under 30 minutes. Perfect for a quick lunch or light dinner!

Ingredients

Scale
  • Roasted Chickpeas:
  • 1 teaspoon olive oil
  • 1 can chickpeas (drained, rinsed, dried)
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • Salt and black pepper (to taste)
  • Quinoa:
  • 1/2 cup uncooked quinoa (rinsed)
  • 1 cup water
  • Bowl:
  • 2 cups lettuce (chopped)
  • 1 cup grape tomatoes (halved)
  • 2 cucumbers (chopped)
  • 1 yellow bell pepper (chopped)
  • 1/2 cup Kalamata olives
  • 1/2 cup hummus

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet.
  2. Toss chickpeas with oil, basil, garlic powder, salt, and pepper. Spread on baking sheet.
  3. Roast for 30 minutes, stirring halfway, until crispy.
  4. Combine quinoa and water in a microwave-safe bowl. Cook 4 minutes, stir, then cook 2 more minutes. Let rest 1 minute.
  5. Arrange lettuce in a bowl. Add tomatoes, cucumbers, bell pepper, olives, chickpeas, and quinoa.
  6. Spoon hummus in the center and serve.

Notes

  • Dry chickpeas thoroughly with a paper towel before roasting for maximum crispiness.
  • For extra crispy chickpeas, roast for an additional 5-10 minutes.
  • Cook quinoa on the stovetop instead of microwave: bring to a boil, reduce heat, cover, and simmer for 15 minutes.
  • Add crumbled feta cheese for extra creaminess and saltiness.
  • Top with fresh dill, mint, or parsley for more herb flavor.
  • Drizzle with lemon-tahini dressing or tzatziki for extra sauce.
  • Add grilled chicken, shrimp, or falafel for extra protein.
  • Store components separately for meal prep – assemble just before serving.
  • Leftovers can be refrigerated for up to 5 days.

Find it online: https://cookyaura.com/mediterranean-bowls/