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mediterranean chickpea quinoa power bowl

Mediterranean Chickpea Quinoa Power Bowl

This wholesome and delicious plant-based recipe provides a complete and balanced meal full of Mediterranean flavors.

Course lunch
Cuisine Mediterranean
Keyword chickpeas, quinoa
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3


  • 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


  1. In a bowl, add cooked quinoa (see notes for more info).

  2. Add chickpeas to quinoa.

  3. Add the vegetables starting with the tomatoes, cucumbers, and green onions.

  4. Garnish with parsley, olives and feta cheese.
  5. In a small bowl, whisk the olive oil, juice, Dijon mustard and salt. Drizzle onto salad and toss until well coated.

Recipe Notes

*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.