A vibrant bowl of grains, roasted chickpeas, fresh vegetables, and tangy feta cheese.
# What You'll Need:
→ Grains
01 - 1 cup uncooked quinoa or brown rice
02 - 2 cups water or vegetable broth
03 - ½ teaspoon salt
→ Roasted Chickpeas
04 - 1 can (15 oz) chickpeas, drained and rinsed
05 - 1 tablespoon olive oil
06 - 1 teaspoon ground cumin
07 - ½ teaspoon smoked paprika
08 - ½ teaspoon garlic powder
09 - ¼ teaspoon salt
10 - ¼ teaspoon black pepper
→ Fresh Vegetables
11 - 1 cup cherry tomatoes, halved
12 - 1 cup cucumber, diced
13 - 1 small red onion, thinly sliced
14 - 1 cup baby spinach or mixed greens
15 - ¼ cup kalamata olives, sliced
→ Toppings
16 - 3.5 oz feta cheese, crumbled
17 - 2 tablespoons fresh parsley, chopped
18 - 2 tablespoons extra virgin olive oil
19 - 1 tablespoon fresh lemon juice
20 - Freshly ground black pepper, to taste
# Steps:
01 - Combine quinoa or brown rice with water or vegetable broth and salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer until tender and liquid is absorbed—15 minutes for quinoa or 30 to 35 minutes for brown rice. Fluff with a fork and set aside.
02 - Preheat the oven to 400°F. Dry chickpeas thoroughly, then toss with olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes, shaking halfway through, until crispy.
03 - While chickpeas roast, halve cherry tomatoes, dice cucumber, thinly slice red onion, and slice kalamata olives. Set aside baby spinach or mixed greens.
04 - Divide the cooked grains among four bowls. Layer each with baby spinach, prepared tomatoes, cucumber, red onion, olives, roasted chickpeas, and crumbled feta cheese.
05 - Drizzle each bowl with extra virgin olive oil and fresh lemon juice. Garnish with chopped parsley and freshly ground black pepper. Serve immediately.
