A vibrant bowl of grains, roasted chickpeas, fresh veggies, and feta for a wholesome 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
# How-To:
01 - Combine quinoa or brown rice with water or broth and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer until grains are tender and liquid absorbed (quinoa: 15 minutes; brown rice: 30 to 35 minutes). Fluff with a fork and set aside.
02 - Preheat oven to 400°F. Pat chickpeas dry, toss with olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Spread on a baking sheet and roast for 20 to 25 minutes, shaking halfway, until crispy.
03 - While chickpeas roast, halve cherry tomatoes, dice cucumber, thinly slice red onion, and slice kalamata olives. Keep spinach or mixed greens ready.
04 - Divide cooked grains among four bowls. Layer with baby spinach, cherry tomatoes, cucumber, red onion, olives, roasted chickpeas, and sprinkle with crumbled feta cheese.
05 - Drizzle each bowl with extra virgin olive oil and fresh lemon juice. Garnish with chopped parsley and freshly ground black pepper. Serve immediately.
