Mediterranean Bowl

Recipe, Instructions, and Notes  by: Arman Liew  ~  www.TheBigMansWorld.com

Prep Time: 5min | Cook Time: 20min | Total Time: 25min | Servings: 4

Ingredients

• 14oz chickpeas, drained

• 1 tbsp olive oil

• ½ tsp garlic powder

• ½ tsp smoked paprika

• ½ tsp onion powder

• ½ tsp oregano

• 1 tsp salt

• ½ tsp pepper

• Quinoa

  •  ½ cup quinoa uncooked

  • 1cup water

To Assemble

• 2c lettuce

• 1c cherry tomatoes, halved

• 2 small cucumbers, diced

• 1 bell pepper, diced

• ½ red onion, thinly sliced

• 12 Kalamata olives, pitted

• 1c hummus

• 1c vegan feta cheese, crumbled

Instructions:

1. Preheat the oven to 400F and line a baking sheet with parchment paper.

2. In a bowl, combine the drained chickpeas with olive oil, garlic powder, smoked paprika, onion powder, dry oregano, salt, and black pepper.

3. Spread the seasoned chickpeas evenly on the prepared baking sheet and roast for 20 minutes, stirring halfway through. Once roasted, set aside.

4. While the chickpeas roast, prep the quinoa. Combine rinsed quinoa with water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.

5. Assemble the bowls. In four bowls, divide the chopped lettuce. Arrange halved cherry tomatoes, cucumbers, bell pepper, red onion, and Kalamata olives. Add the roasted chickpeas and cooked quinoa to different sections of the bowl. Spoon hummus into the center and crumble vegan Feta cheese over the top.

Notes:

To Store: Store the veggies, quinoa, chickpeas, hummus, and feta cheese separately in airtight containers. The chickpeas should be kept at room temperature for up to 5 days, while the rest of the ingredients can be refrigerated for 3-4 days.

To Freeze: The leftover quinoa can be frozen for up to 3 months in a freezer-safe container. Everything else should be enjoyed fresh.

To Reheat: This bowl can easily be enjoyed cold, but you can microwave the quinoa for 20-30 seconds, if desired.