Description
A vibrant vegan Mediterranean bowl loaded with quinoa, roasted chickpeas, fresh vegetables, and creamy hummus for a healthy, protein-packed meal.
Ingredients
- Roasted Chickpeas:
- 1 teaspoon olive oil
- 1 can chickpeas (drained, rinsed, dried)
- 1/4 teaspoon dried basil
- 1/4 teaspoon garlic powder
- Salt and black pepper (to taste)
- Quinoa:
- 1/2 cup uncooked quinoa (rinsed)
- 1 cup water
- Bowl:
- 2 cups lettuce (chopped)
- 1 cup grape tomatoes (halved)
- 2 cucumbers (chopped)
- 1 yellow bell pepper (chopped)
- 1/2 cup Kalamata olives
- 1/2 cup hummus
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet.
- Toss chickpeas with oil, basil, garlic powder, salt, and pepper. Spread on baking sheet.
- Roast for 30 minutes, stirring halfway, until crispy.
- Combine quinoa and water in a microwave-safe bowl. Cook 4 minutes, stir, then cook 2 more minutes. Let rest 1 minute.
- Arrange lettuce in a bowl. Add tomatoes, cucumbers, bell pepper, olives, chickpeas, and quinoa.
- Spoon hummus in the center and serve.
Notes
- Remove chickpea skins for extra crispiness (optional).
- Homemade hummus enhances flavor significantly.
- Store leftovers up to 4 days in the fridge.
- Can be assembled ahead for meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roast
- Cuisine: Mediterranean