Mediterranean Chickpea Quinoa Bowl
If you enjoy healthy bowls then I am sure you will LOVE this Mediterranean chickpea quinoa bowl. It is packed with fresh healthy veggies, drizzled with the best hummus sauce and is made with quinoa and chickpeas, which provides a generous amount of fiber and plant-based protein. Perfect for lunch and meal-prep and is 100% vegan, vegetarian, dairy-free and gluten-free.
Servings: 3 bowls
Calories: 438kcal
Ingredients
- 1 cup cooked quinoa or enough for 2-3 bowls
- 15 oz canned chickpeas rinsed and drained
- 15 cherry tomatoes halved
- 20 kalamata olives sliced
- 15 oz artichokes rinsed and drained, then sliced
- ½ English cucumber sliced
- ¼ red onion finely sliced or diced
- fresh parsley chopped
Citrus herb hummus sauce
- ¾ cup plain hummus
- 2 tbsp lemon juice
- 1 clove of garlic crushed
- ½ tsp dried basil
- ½ tsp dried oregano
- salt to taste
- water to thin out the sauce to your taste, I used 2 tablespoons
Instructions
- Start by cooking the quinoa. To make 1 cup total of cooked quinoa, then use ⅓ cup of quinoa with ⅔ cup of water. Start by rinsing the quinoa in a fine mesh colander and then transfer to a small pot. Add the water, cover and bring to a simmer. Once it starts to simmer, then turn down the heat to medium low and keep cooking for about 15 min (always covered). Once done, remove from the heat, keep covered and let it sit for another 10 minutes. Then, fluff using a fork.
- While the quinoa is cooking, make the hummus sauce. In a small bowl, simply whisk together the hummus, lemon juice, garlic, dried herbs and salt. Then, adjust consistency with as much water as you need (I used a total of 2 tablespoons). Set aside.
- When ready to eat, divide the quinoa and chickpeas in between 2-3 bowls and top with the cucumber, tomatoes, olives, red onion, artichokes and then drizzle the hummus sauce over. Sprinkle some fresh parsley and serve with a few wedges of lemon. Enjoy!
Video
Notes
- Store the leftovers in an air-tight container in the fridge for up to 4 days. I recommend to keep the sauce apart while storing.
- I highly recommend to cook more quinoa than you need to use in other meals! Add cooked quinoa to oatmeals, overnight oats, sprinkle over soups or avocado toasts or make more buddha bowls!
- Other sauces you can use instead of using hummus include: harissa dressing, creamy tahini balsamic dressing, vegan tzatziki or tahini pesto.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 438kcal | Carbohydrates: 64g | Protein: 21g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 1967mg | Potassium: 1281mg | Fiber: 21g | Sugar: 6g | Vitamin A: 642IU | Vitamin C: 42mg | Calcium: 191mg | Iron: 7mg