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.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Add a handful of arugula as the base of your bowl.
Spoon in 1/2–1 cup cooked quinoa.
Top with cherry tomatoes, cucumber, and bell peppers.
Add crispy roasted chickpeas that have been seasoned and cooked.
Crumble on feta cheese and top with sliced avocado.
Whisk together Toom Garlic Dip, Greek yogurt, lemon juice, olive oil, oregano, salt, and pepper.
Add a splash of water if needed to thin the dressing.
Drizzle the dressing over the bowl.
Serve with warm pita, if desired, and enjoy.
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.
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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