A vibrant bowl featuring grains, roasted chickpeas, fresh vegetables, and tangy feta for a healthy meal.
# What You Need:
→ Grains
01 - 1 cup quinoa or brown rice, uncooked
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
# Directions:
01 - Combine quinoa or brown rice with water or vegetable broth and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer until grains are tender and liquid is absorbed (quinoa: about 15 minutes; brown rice: 30 to 35 minutes). Fluff with a fork and set aside.
02 - Preheat the oven to 400°F. Pat chickpeas dry, then toss with olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes, shaking the pan halfway through, until crispy.
03 - While the chickpeas are roasting, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and slice the kalamata olives. Set aside the baby spinach or mixed greens.
04 - Divide the cooked grains evenly among four bowls. Top each with spinach, tomatoes, cucumber, red onion, olives, roasted chickpeas, and crumbled feta.
05 - Drizzle each bowl with extra virgin olive oil and fresh lemon juice. Garnish with chopped parsley and an extra grind of black pepper. Serve immediately.
