Greek Chickpea Quinoa Bowl
Looking for a high-protein vegetarian meal that’s fresh, fast, and full of flavor? This Greek-inspired bowl hits every note - creamy, crunchy, and ready in less than 30 minutes. Perfect for summer, it's vegetarian, protein-packed, and meal-prep friendly.
Ingredients
Main Bowl Ingredients
arugula1cup
cooked quinoa1cup
cherry tomatoes (halved)1cup
cucumber (sliced)1cup
bell peppers (diced)1cup
roasted chickpeas (seasoned with olive oil, salt, pepper, garlic, and oregano)1cup
feta cheese (crumbled)1/2cup
avocado (sliced)1cup
warm pita (optional)1piece
Creamy Garlic Dressing
Toom Garlic Dip2tbsp
Greek yogurt1/4cup
lemon (juiced)1/2piece
olive oil1tbsp
oregano1dash
salt1dash
pepper1dash
water (optional, to thin)1tbsp
Nutrition (per serving)
Calories
506.3kcal (25.31%)
Protein
17.9g (35.8%)
Carbs
47.1g (17.15%)
Sugars
7.1g (14.2%)
Healthy Fat
17.6g
Unhealthy Fat
6.9g
% Daily Value based on a 2000 calorie diet
How to make Greek Chickpea Quinoa Bowl
Prepare the Bowl
- Step 1
Add a handful of arugula as the base of your bowl.
- Step 2
Spoon in 1/2–1 cup cooked quinoa.
- Step 3
Top with cherry tomatoes, cucumber, and bell peppers.
- Step 4
Add crispy roasted chickpeas that have been seasoned and cooked.
- Step 5
Crumble on feta cheese and top with sliced avocado.
Make the Dressing
- Step 1
Whisk together Toom Garlic Dip, Greek yogurt, lemon juice, olive oil, oregano, salt, and pepper.
- Step 2
Add a splash of water if needed to thin the dressing.
Final Assembly
- Step 1
Drizzle the dressing over the bowl.
- Step 2
Serve with warm pita, if desired, and enjoy.
Nutrition (per serving)
Nutrition (per serving)
Calories
506.3kcal (25.31%)
Protein
17.9g (35.8%)
Carbs
47.1g (17.15%)
Sugars
7.1g (14.2%)
Healthy Fat
17.6g
Unhealthy Fat
6.9g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For extra crunch, roast the chickpeas until golden and crispy.
Use ripe avocado for a creamy texture.
Meal-prep by storing the ingredients separately and assembling the bowl when ready to eat.
FAQS
Can I make this bowl vegan?
Yes, simply omit the feta cheese and use a vegan yogurt alternative for the dressing.
How do I roast chickpeas?
Toss chickpeas with olive oil, salt, pepper, garlic, and oregano, then roast at 400°F (200°C) for 20-25 minutes until crispy.
Can I use a different grain instead of quinoa?
Yes, you can substitute quinoa with couscous, bulgur, or rice for a similar texture.
How long does the dressing last?
The dressing can be stored in an airtight container in the refrigerator for up to 3 days.
Is warm pita necessary?
No, it's optional, but it adds a nice touch to the dish.
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Carly's Cookbook
(@carlyscookbook)
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