Mediterranean Quinoa Chickpea Bowl
480 calories · 16 g protein · Lunch
Prep time
15 min
Cook time
25 min
Servings
4
Calories
480 per serving
This Mediterranean quinoa chickpea bowl is a lunch that keeps you full all afternoon. Crispy roasted chickpeas and fluffy quinoa get piled with cucumber, tomatoes, avocado, and salty feta.
At 480 calories with plant protein and healthy fats, it proves a calorie deficit does not have to feel like diet food. The lemon Dijon dressing ties the whole bowl together.
Ingredients
- quinoa, rinsed1 cup (170 g)
- water2 cups (480 g)
- canned chickpeas, drained, rinsed, and patted dry15 oz (425 g)
- olive oil, divided2 tbsp (28 g)
- smoked paprika1 tsp (3 g)
- cherry tomatoes, halved1 cup (149 g)
- diced cucumber1 cup (140 g)
- crumbled feta cheese3/4 cup (113 g)
- avocado, diced1 medium (150 g)
- chopped fresh parsley1/4 cup (15 g)
- fresh lemon juice3 tbsp (45 g)
- Dijon mustard1 tsp (5 g)
Directions
- 1
Combine the quinoa and water in a small pot, bring to a boil, then cover and simmer 15 minutes until the water is absorbed; fluff with a fork.
- 2
Heat the oven to 425°F and toss the chickpeas with 1 tbsp of the oil and the smoked paprika.
- 3
Roast the chickpeas on a sheet pan for 20 to 25 minutes, shaking the pan once, until crisp.
- 4
Whisk the lemon juice, Dijon, remaining oil, and a pinch of salt into a quick dressing.
- 5
Divide the quinoa among 4 bowls and top with chickpeas, tomatoes, cucumber, feta, and avocado.
- 6
Drizzle with the dressing, scatter the parsley over everything, and serve.
Nutrition (approximate)
480
Calories
16 g
Protein
58 g
Carbs
18 g
Fat
Nutrition values are approximate and calculated per serving.
Tips
- ✓Roast a double batch of chickpeas; they make a high fiber snack on their own.
- ✓Bowls keep 3 days refrigerated with the dressing stored separately.
- ✓Swap the feta for kalamata olives to make the bowl dairy free.
