Greek Chickpea Power Bowl
Fresh, Plant-Based, and Protein-Packed
Preparation Time:
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
🧰 Equipment:
Medium saucepan
Large mixing bowl
Small jar or bowl for dressing
Serving bowls
🥣 Ingredients:
For the Bowl:
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp olive oil
1 tsp paprika
1/2 tsp garlic powder
Salt & pepper, to taste
2 cups cooked quinoa or couscous
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, thinly sliced
1/2 cup kalamata olives
1/2 cup crumbled feta
1/4 cup fresh parsley
For the Lemon-Olive Oil Dressing:
3 tbsp olive oil
1 tbsp red wine vinegar
Juice of 1 lemon
1 tsp dried oregano
Salt & pepper to taste
🔍 Ingredient Notes:
Chickpeas: Roasting them makes them crispy and adds a crunchy element.
Feta: Use dairy-free feta for a vegan option.
Grains: Quinoa is higher in protein; couscous adds a nutty flavor.
🧑🍳 Instructions:
Roast the Chickpeas: Toss chickpeas with olive oil, paprika, garlic powder, salt, and pepper. Roast in a skillet or air fryer until crispy (about 8-10 min).
Cook the Base: Prepare quinoa or couscous according to package instructions. Fluff with a fork and let cool slightly.
Make the Dressing: Combine olive oil, vinegar, lemon juice, oregano, salt, and pepper in a jar. Shake well.
Assemble: Divide quinoa/couscous into bowls. Top with chickpeas, veggies, olives, and feta.
Drizzle & Serve: Add dressing, sprinkle parsley, and enjoy!
