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    January 10, 2018

    Mediterranean Chickpea Quinoa Bowl

    “Quinoa and chickpeas pack this vegetarian grain bowl with plenty of plant-based protein. Whip up a batch of these Mediterranean meals and pack in containers with lids to stash in the fridge for easy, healthy grab & go lunches all week long.”


    1 (7 ounce) jar roasted red peppers, rinsed
    ¼ cup slivered almonds
    4 tablespoons extra-virgin olive oil, divided
    1 small clove garlic, minced
    1 teaspoon paprika
    ½ teaspoon ground cumin
    ¼ teaspoon crushed red pepper (optional)
    2 cups cooked quinoa
    ¼ cup Kalamata olives, chopped
    ¼ cup finely chopped red onion
    1 (15 ounce) can chickpeas, rinsed
    1 cup diced cucumber
    ¼ cup crumbled feta cheese
    2 tablespoons finely chopped fresh parsley


    1. Place peppers, almonds, 2 tablespoons oil, garlic, paprika, cumin and crushed red pepper (if using) in a mini food processor. Puree until fairly smooth.
    2. Combine quinoa, olives, red onion and the remaining 2 tablespoons oil in a medium bowl.
    3. To serve, divide the quinoa mixture among 4 bowls and top with equal amounts of the chickpeas, cucumber and the red pepper sauce. Sprinkle with feta and parsley.
    • To make ahead: Prepare red pepper sauce (Step 1) and quinoa (Step 2); refrigerate in separate containers. Assemble just before serving.

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