Go Back
- 1 can (15 oz) chickpeas, drained and rinsed - 1 cup cooked quinoa - 1 cucumber, diced - 1 cup cherry tomatoes, halved - ½ red onion, finely chopped - ½ cup kalamata olives, pitted and halved - ½ cup feta cheese, crumbled - 2 tablespoons olive oil - 1 tablespoon lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped - 1 avocado, sliced When I prepare Mediterranean Chickpea Power Bowls, I love how fresh and vibrant the flavors are. Each ingredient plays a role, making the dish both tasty and healthy. The chickpeas serve as a protein base, while quinoa adds a nutty flavor and texture. I often start with the main ingredients. The chickpeas are a great source of fiber, and they add heartiness to the bowl. The cooked quinoa provides a light, fluffy texture and complements the chickpeas well. You can use any type of quinoa you have, but I prefer the white variety for its mild flavor. Next, I dice a cucumber. It adds a refreshing crunch. Cherry tomatoes bring sweetness and color. Red onion gives a slight bite. I love the kalamata olives for their rich, briny taste. Finally, I sprinkle crumbled feta cheese on top for a creamy finish. For the dressing, I mix olive oil, lemon juice, and dried oregano. This simple blend brings everything together. It adds brightness and depth. You can adjust the salt and pepper to your liking. If you want to make it even better, consider optional toppings. Fresh parsley adds a pop of color and flavor. Sliced avocado gives creaminess and healthy fats. All these ingredients combine to create a colorful and nutritious meal. You can find the full recipe in this article to guide your cooking journey! - Combine chickpeas, quinoa, cucumber, tomatoes, red onion, and olives in a bowl. - Whisk together olive oil, lemon juice, oregano, salt, and pepper. In the first step, I take a large bowl. I add a can of drained and rinsed chickpeas. Then, I toss in a cup of cooked quinoa. Next, I chop a cucumber and add it to the mix. I slice cherry tomatoes in half and throw them in too. Finishing this step, I finely chop half a red onion and add kalamata olives. For the dressing, I grab a small bowl. I measure out two tablespoons of olive oil. Then, I squeeze one tablespoon of lemon juice into the bowl. I sprinkle in one teaspoon of dried oregano. Finally, I add salt and pepper to taste. I whisk it all together until it is well blended. - Pour dressing over the salad mixture and toss gently. - Divide into serving bowls and top with feta cheese and avocado slices. Next, I pour the dressing over the salad mixture. I toss it gently so every piece gets coated. Then, I scoop the mixture into serving bowls. I crumble feta cheese on top of each bowl. If I want more creaminess, I add sliced avocado for extra flavor. - Garnish with freshly chopped parsley. - Serve with a lemon wedge for added freshness. To finish, I chop fresh parsley and sprinkle it over the bowls. This adds a pop of color and flavor. I also serve each bowl with a lemon wedge. This extra touch gives a bright flavor when squeezed over the salad. For the full recipe, check the details above and enjoy! - Prepare the salad mixture in advance and store separately from the dressing for freshness. - Cook quinoa ahead of time for quicker assembly. Meal prep saves time. When you get home, you want to eat, not cook. I often make the salad mix a day before. It keeps well in the fridge. Just remember to keep the dressing separate. This way, your ingredients stay crisp. Cooking quinoa beforehand helps too. Quinoa cooks quickly, but having it ready makes assembly faster. You can use it in many meals, not just this bowl. - Marinate chickpeas overnight for deeper flavor. - Experiment with additional spices such as cumin or paprika. Chickpeas can be plain, so I like to marinate them. Just soak them in olive oil and spices overnight. This helps them soak up all the flavors. You can also use cumin or paprika for a unique taste. Each spice adds a different kick to your dish. - Use wide, shallow dishes for a beautiful presentation. - Arrange the ingredients in sections for visual appeal. A great meal looks good too. I prefer using wide, shallow bowls. This way, you can see all the colors. Arrange the salad in sections. It makes the dish more inviting. You can even add a lemon wedge on the side for a fresh touch. For more tips, check out the full recipe. Enjoy your cooking! {{image_2}} You can easily change the protein in your Mediterranean chickpea power bowls. Add grilled chicken or shrimp for a tasty boost. Both options bring flavor and make the meal heartier. If you want a different base, try using black beans or lentils instead of chickpeas. Both are rich in protein and work well in this dish. For a vegan take, simply leave out the cheese. This way, the dish remains plant-based and delicious. You can also swap feta cheese for hummus. Hummus adds creaminess and pairs perfectly with the other fresh ingredients. This alternative keeps the bowl packed with flavor while catering to dietary needs. Changing up your veggies can make this meal exciting. In spring or summer, add fresh bell peppers or zucchini for extra crunch. In fall or winter, try roasted root vegetables for a warm touch. You can also switch up the dressing based on what herbs you have on hand. Fresh basil or mint can brighten the bowl and add a seasonal twist. For the full recipe, check out the Mediterranean Chickpea Power Bowls! Store leftovers in an airtight container in the fridge for up to 3 days. Keeping the dressing separate helps keep everything fresh and tasty. This way, your Mediterranean Chickpea Power Bowls stay vibrant and crunchy. Freezing power bowls is not recommended. Fresh ingredients lose their texture when frozen. If you want to freeze, cook the quinoa and freeze it separately. This method keeps the quinoa fresh for future meals. When you reheat the chickpea and quinoa mix, do it gently in the microwave. A short time on low power works best. If you want a refreshing option, eat it cold as a salad. It’s still delicious and packed with flavor! To make your bowls gluten-free, substitute quinoa with rice. You can also ensure your quinoa is certified gluten-free. This way, you enjoy full flavor without gluten concerns. Absolutely! You can assemble the bowls and store them in the fridge. This makes for quick meals on busy days. Just grab and go for a tasty lunch or dinner. If you need a substitute for feta cheese, try crumbled goat cheese. You can also use nutritional yeast for a cheesy flavor or skip the cheese entirely for a vegan option. Leftovers can last up to three days in the fridge. Just make sure to store them in an airtight container to keep them fresh and delicious. If you run out of olive oil, use avocado oil instead. A store-bought vinaigrette also works well. Both will keep your bowls tasty and vibrant. Yes, this dish is perfect for meal prepping. It holds up well and remains nutritious, making it a great choice for your weekly meal prep routine. In this blog post, we explored how to create delicious Mediterranean Chickpea Power Bowls. We discussed key ingredients, step-by-step instructions, and tips for meal prep. These bowls offer a nutritious balance of flavors and textures. I encourage you to customize your bowl by adding your favorite toppings or proteins. With easy storage and great longevity, these bowls are perfect for your busy days. Enjoy making this healthy meal that satisfies both your taste buds and your wellness goals.

Mediterranean Chickpea Power Bowls

Create a delicious and nutritious Mediterranean Chickpea Power Bowl in just 15 minutes! This wholesome recipe combines chickpeas, quinoa, fresh veggies, and feta cheese, all tossed in a zesty dressing. Perfect for a quick lunch or dinner, these power bowls are bursting with flavor and color.
Print Recipe Pin Recipe

Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 cup cooked quinoa

1 cucumber, diced

1 cup cherry tomatoes, halved

½ red onion, finely chopped

½ cup kalamata olives, pitted and halved

½ cup feta cheese, crumbled

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Optional: 1 avocado, sliced

Instructions
 

In a large mixing bowl, combine the drained chickpeas, cooked quinoa, diced cucumber, halved cherry tomatoes, chopped red onion, and kalamata olives.

    In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to create a dressing.

      Pour the dressing over the chickpea mixture and gently toss until all ingredients are combined and well coated.

        To serve, divide the mixture among serving bowls. Top each bowl with crumbled feta cheese and avocado slices if using.

          Garnish with freshly chopped parsley for an added burst of flavor and color.

            Prep Time: 15 mins | Total Time: 15 mins | Servings: 4

              - Presentation Tips: Serve the power bowls in wide, shallow dishes for an appealing look. Arrange the ingredients in sections to showcase the vibrant colors, and add a lemon wedge on the side for an extra pop.