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Fresh Mediterranean Quinoa Bowl Recipe with Crispy Chickpeas

Mediterranean quinoa bowl - featured image
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A quick, easy, and healthy Mediterranean-inspired quinoa bowl featuring crispy roasted chickpeas, fresh vegetables, and a tangy lemon dressing. Perfect for a nourishing meal that’s full of flavor and texture.

Ingredients

Scale
  • 1 cup (170g) rinsed quinoa
  • 1 can (15 oz/425g) chickpeas, drained and rinsed
  • 3 tablespoons extra virgin olive oil
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/2 cup kalamata olives, pitted and sliced
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • Juice of 1 large lemon
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Optional: crumbled feta cheese, toasted pine nuts, or a drizzle of tahini sauce

Instructions

  1. Rinse 1 cup quinoa under cold water until water runs clear. In a medium saucepan, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for about 15 minutes until water is absorbed. Turn off heat and let sit covered for 5 minutes. Fluff with a fork.
  2. Preheat oven to 425°F (220°C). Drain and rinse chickpeas, then pat dry thoroughly with a kitchen towel.
  3. In a bowl, toss chickpeas with 2 tablespoons olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
  4. Spread chickpeas on a parchment-lined baking sheet in a single layer. Roast for 25-30 minutes, shaking the pan halfway through, until golden brown and crunchy. Watch closely to avoid burning.
  5. While chickpeas roast, dice cucumber, halve cherry tomatoes, finely chop red onion, parsley, and mint. Combine all in a large mixing bowl with sliced kalamata olives.
  6. In a small bowl, whisk together lemon juice, 1 tablespoon olive oil, and a pinch of salt and pepper. Optionally add honey or Dijon mustard. Adjust seasoning to taste.
  7. Add cooked quinoa to the bowl with vegetables and herbs. Pour dressing over and toss gently to combine.
  8. Top with crispy chickpeas and, if desired, add crumbled feta cheese or toasted pine nuts.
  9. Serve immediately to enjoy the chickpeas’ crunch. If preparing ahead, keep chickpeas separate and add just before serving.

Notes

Pat chickpeas very dry before roasting to ensure crispiness. Shake or stir chickpeas halfway through roasting for even browning. Fluff quinoa with a fork and let it rest covered after cooking for best texture. Keep chickpeas separate if storing leftovers to maintain crunch.

Nutrition

Keywords: quinoa bowl, Mediterranean, crispy chickpeas, healthy meal, easy dinner, vegetarian, gluten-free

Find it online: https://lucastable.com/fresh-mediterranean-quinoa-bowl-recipe-with-crispy-chickpeas-easy-and-healthy-meal-idea/