Looking for a wholesome and delicious plant-based vegetarian lunch option? Add this Mediterranean Chickpea Quinoa Power Bowl to your menu! This recipe combines complex carbohydrates, protein and healthy fats for a complete and balanced meal full of Mediterranean flavors.
Mediterranean Chickpea Quinoa Power Bowl: Key Ingredients
Here’s a breakdown of some of the key ingredients in this recipe.
Quinoa, which is often thought of as a whole grain but is actually a seed, is a great source of plant-based protein. One cup of cooked quinoa provides around 8 g of protein. Quinoa is similar to a grain such as rice but is much lower in carbohydrate. Quinoa also provides several B vitamins including folate as well as iron and magnesium.
Chickpeas, also known as garbanzo beans, are a source of both complex carbohydrates and protein. One cup of chickpeas has around 14 grams of protein. Chickpeas also provide several important vitamins and minerals including folate and manganese.
Olives are a key Mediterranean ingredient. Did you know that olives are considered a fruit? Yet they are considered a fat and provide an excellent source of healthy fats known as monounsaturated fats. These heart healthy fats have been shown to help reduce your risk for chronic diseases such as heart disease when replaced with saturated fats found in animal sources.
Mediterranean Chickpea Quinoa Power Bowl
This wholesome and delicious plant-based recipe provides a complete and balanced meal full of Mediterranean flavors.
- 1.5 cups quinoa cooked*
- 1 cup chickpeas cooked (around 8 oz or ½ can)
- ½ cup cherry tomatoes halved
- ½ cup cucumber chopped (around 1 small Persian cucumber)
- 2 green onions diced
- ½ cup parsley chopped
- ¼ cup Kalamata olives chopped in half
- 1/3 cup feta cheese
- ½ of lemon juiced
- 2 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- Pinch of salt
In a bowl, add cooked quinoa (see notes for more info).
Add chickpeas to quinoa.
Add the vegetables starting with the tomatoes, cucumbers, and green onions.
Garnish with parsley, olives and feta cheese.
In a small bowl, whisk the olive oil, juice, Dijon mustard and salt. Drizzle onto salad and toss until well coated.
*To get 1.5 cups of cooked quinoa, you need to cook ½ cup of quinoa in 1 cup of liquid. Follow package for complete instructions.
Store leftovers in an airtight container for up to 3 days.