Fluffy grains, crispy roasted chickpeas, fresh vegetables, and tangy feta come together in this vibrant, nourishing Mediterranean bowl.
# What You'll Need:
→ Grains
01 - 1 cup (180 g) quinoa or brown rice, uncooked
02 - 2 cups (480 ml) water or vegetable broth
03 - 1/2 teaspoon salt
→ Roasted Chickpeas
04 - 1 can (15 oz) chickpeas, drained and rinsed
05 - 1 tablespoon olive oil
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon garlic powder
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Fresh Vegetables
11 - 1 cup (150 g) cherry tomatoes, halved
12 - 1 cup (100 g) cucumber, diced
13 - 1 small red onion, thinly sliced
14 - 1 cup (30 g) baby spinach or mixed greens
15 - 1/4 cup (30 g) kalamata olives, sliced
→ Toppings
16 - 3.5 oz (100 g) 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 - In a medium saucepan, combine quinoa or brown rice with water or broth and salt. Bring to a boil, then reduce heat, cover, and simmer until grains are tender and liquid is absorbed (quinoa: 15 min; brown rice: 30–35 min). Fluff with a fork and set aside.
02 - Preheat the oven to 400°F. Pat chickpeas dry with a clean towel, 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 with olive oil and lemon juice. Garnish with chopped parsley and extra black pepper. Serve immediately.
