Name: Mediterranean Chickpea & Quinoa Bowl
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 cup cooked quinoa; 1 can (15 oz) chickpeas, drained & rinsed; 1 cup cherry tomatoes, halved; ½ cucumber, diced; ¼ red onion, thinly sliced; ¼ cup Kalamata olives, sliced; ¼ cup crumbled feta (optional); 1 handful fresh arugula or baby spinach; ¼ cup toasted almonds or walnuts; 3 tbsp Frantoio/Leccino Olive Oil; 2 tbsp Strawberry Dark Balsamic; 1 tsp Dijon mustard; 1 tsp honey (or maple syrup); ½ tsp dried oregano; 1 small garlic clove, minced; Salt & pepper to taste

Mediterranean Chickpea & Quinoa Bowl

Peter Bohane

Servings

Calories

420

Cuisine

Mediterranean

Ingredients

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1 cup cooked quinoa
1 can (15 oz) chickpeas, drained & rinsed
1 cup cherry tomatoes, halved
½ cucumber, diced
¼ red onion, thinly sliced
¼ cup Kalamata olives, sliced
¼ cup crumbled feta (optional)
1 handful fresh arugula or baby spinach
¼ cup toasted almonds or walnuts

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3 tbsp Frantoio/Leccino Olive Oil
2 tbsp Strawberry Dark Balsamic
1 tsp Dijon mustard
1 tsp honey (or maple syrup)
½ tsp dried oregano
1 small garlic clove, minced
Salt & pepper to taste

Directions

Cook quinoa according to package instructions, then fluff with a fork and let cool slightly.
In a small bowl, whisk together Frantoio/Leccino Olive Oil, Strawberry Dark Balsamic, Dijon mustard, honey, oregano, garlic, salt, and pepper to make the dressing.
In a large bowl, combine quinoa, chickpeas, tomatoes, cucumber, red onion, olives, and arugula.
Drizzle the dressing over the bowl and toss gently.
Top with crumbled feta (if using) and toasted almonds/walnuts.
Serve immediately or store in the fridge for up to 2 days.

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