Mediterranean Bowl

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 25 minutes

Ingrédients

14 ounces chickpeas (canned)

1 tablespoon olive oil

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/2 teaspoon onion powder

1/2 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon pepper

1/2 cup quinoa (uncooked)

1 cup water

2 cups lettuce

1 cup cherry tomatoes (halved)

2 small cucumbers (diced)

1 bell pepper (diced)

1/2 red onion (thinly sliced)

12 kalamata olives (pitted)

1 cup hummus

1 cup feta cheese (crumbled)

Instructions

Preheat the oven to 200C/400F and line a baking sheet with parchment paper.

In a bowl, combine the drained chickpeas with olive oil, garlic powder, smoked paprika, onion powder, dry oregano, salt, and black pepper.

Spread the seasoned chickpeas evenly on the prepared baking sheet and roast for 20 minutes, stirring halfway through. Once roasted, set aside.

While the chickpeas roast, prep the quinoa. Combine rinsed quinoa with water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.

Assemble the bowls. In four bowls, divide the chopped lettuce. Arrange halved cherry tomatoes, cucumbers, bell pepper, red onion, and Kalamata olives. Add the roasted chickpeas and cooked quinoa to different sections of the bowl. Spoon hummus into the center and crumble Feta cheese over the top.

Nutrition

• Calories: 427 kcal
• Lipides Totaux: 17 g
• Sodium: 1219 mg
• Glucides Totaux: 48 g
• Fibres Diététiques: 12 g
• Sucres Totaux: 9 g
• Protéines: 21 g