Mediterranean Chickpea Quinoa Bowl
A fresh and flavorful mix of quinoa, chickpeas, veggies, feta, and herbs tossed in a zesty lemon-oregano dressing.
This Mediterranean Chickpea Quinoa Bowl is a vibrant, healthy dish packed with fresh vegetables, protein-rich chickpeas, and fluffy quinoa, all tossed together in a tangy lemon-oregano dressing. Crisp cucumbers, juicy cherry tomatoes, briny Kalamata olives, and creamy feta cheese create a perfect balance of flavors and textures, while fresh parsley and dill add a burst of herby freshness. The simple homemade dressing ties everything together with bright citrus, a hint of garlic, and a touch of red wine vinegar for extra tang. Perfect for meal prep, a light lunch, or a satisfying vegetarian dinner, this bowl is both wholesome and delicious.
Servings
2
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
For the Bowls
1 cup uncooked quinoa (or 3 cups cooked)
1 (15 oz) can chickpeas, drained and rinsed
1 cup cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/3 cup Kalamata olives, sliced
1/4 cup red onion, thinly sliced (optional)
2 tbsp fresh parsley, chopped
1 tbsp fresh dill (optional)
Salt & pepper to taste
For the Dressing
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp red wine vinegar (optional, for extra tang)
1 small garlic clove, minced
1/2 tsp dried oregano
Salt & pepper to taste
Instructions
Cook the Quinoa
Rinse quinoa well under cold water. Cook according to package directions (usually 2 cups water per 1 cup quinoa, simmered about 15 minutes). Fluff with a fork and let cool to room temperature.
Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, vinegar (if using), garlic, oregano, salt, and pepper until emulsified.
Assemble the Bowls
In a large mixing bowl, combine quinoa, chickpeas, cucumber, cherry tomatoes, feta, olives, red onion, parsley, and dill. Pour dressing over the top and toss gently to coat. Taste and adjust seasoning as needed.
Serve
Enjoy immediately as a light main or side dish. Meal-prep tip: Store in an airtight container for up to 3 days. Add extra dressing before serving if the quinoa absorbs too much.
Rinse quinoa well and cook according to package instructions. Fluff and let cool.
Prepare the salad ingredients and whisk together olive oil, lemon juice, vinegar (if using), garlic, oregano, salt, and pepper until combined.
In a large bowl, combine quinoa, chickpeas, cucumber, tomatoes, feta, olives, red onion, parsley, and dill.
Drizzle with dressing and toss gently until everything is well coated. Adjust seasoning as needed and serve.
