Elevate Your Lunch with This Delicious Mediterranean Chickpea Salad Bowl
Enjoy the vibrant flavors of this Mediterranean Chickpea Salad Bowl, packed with nutrients and customizable ingredients.
Equipment
- Pot
- skillet
- small bowl
- Knife
- Cutting Board
Ingredients
For the Base
- 1 cup Quinoa or Brown Rice or use farro or bulgur
For the Chickpeas
- 1 can Chickpeas drained and rinsed
- 2 tablespoons Olive Oil
- 1 teaspoon Smoked Paprika
- 1 teaspoon Cumin
For the Fresh Elements
- 1 cup Cherry Tomatoes halved
- 1 cup Cucumber diced
- 1/2 medium Red Onion diced
- 1/2 cup Kalamata Olives pitted and sliced
For the Toppings
- 1/2 cup Feta Cheese omit for dairy-free
- 2 cups Baby Spinach or Mixed Greens arugula or kale can be used
- 1/4 cup Fresh Parsley chopped
- 1/4 cup Fresh Mint chopped
For the Dressing
- 1/4 cup Tahini
- 2 tablespoons Lemon Juice adjust to taste
- 1 clove Garlic minced
- 1 teaspoon Salt to taste
- 1/2 teaspoon Black Pepper to taste
Instructions
Directions
- Rinse quinoa or brown rice under cold water. In a pot, combine with water and a pinch of salt. Cook according to package directions until tender, about 15-20 minutes for quinoa or 30-35 minutes for brown rice.
- Heat a drizzle of olive oil in a skillet over medium-high heat. Add drained chickpeas along with smoked paprika, cumin, and salt. Sauté until crispy and golden, around 5-7 minutes.
- While chickpeas are cooking, chop fresh cherry tomatoes, cucumber, red onion, and kalamata olives into bite-sized pieces.
- In a small bowl, whisk together tahini, lemon juice, minced garlic, and a splash of water until smooth and creamy. Adjust seasoning with salt and pepper to your preference; add more lemon juice for tanginess.
- In serving bowls, layer the cooked grains, crispy chickpeas, chopped vegetables, and a generous handful of baby spinach or mixed greens.
- Drizzle the lemon-tahini dressing over the assembled bowls right before enjoying. For an extra touch, sprinkle with optional feta cheese.
Notes
For best results, store assembled bowls in an airtight container in the fridge for up to 3 days. Keep dressing separate until serving to maintain crunchiness of vegetables.