Nourishing bowl with grains, roasted chickpeas, fresh vegetables, and crumbled feta in Mediterranean style.
# 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 ground 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
# How To Make It:
01 - Combine quinoa or brown rice with water or broth and salt in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer until grains are tender and liquid is absorbed (quinoa: 15 minutes; brown rice: 30–35 minutes). Fluff with a fork and set aside.
02 - Preheat oven to 400°F. Pat chickpeas dry, then toss with olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper. Spread on a baking sheet and roast for 20–25 minutes, shaking halfway through, until crispy.
03 - While chickpeas roast, chop tomatoes, cucumber, red onion, and olives. Set aside spinach or mixed greens.
04 - Divide cooked grains among four bowls. Top each with spinach, tomatoes, cucumber, red onion, olives, roasted chickpeas, and crumbled feta.
05 - Drizzle bowls with olive oil and lemon juice. Garnish with chopped parsley and additional freshly ground black pepper. Serve immediately.
