15 oz chickpeas (425 g), 1 can, drained and rinsed
1 clove garlic, minced
¼ teaspoon paprika
sea salt, to taste
¼ teaspoon cumin
½ lemon, juiced
3 tablespoons olive oil, divided
2 tablespoons water
red pepper flake, to taste
Mediterranean Bowl
2 tablespoons olive oil, divided
1 cup quinoa (170 g), uncooked, rinsed and drained
2 cups vegetable broth (480 mL)
¼ teaspoon dried thyme
¼ teaspoon dried tarragon
¼ teaspoon dried parsley
2 lemons, juiced, divided
salt, to taste
2 persian cucumbers
½ cup grape tomato (100 g)
kalamata olive, to taste
½ red onion
fresh parsley leaf, to taste
pepper, to taste
feta cheese, crumbled, to taste
Nutrition Info
Calories 938
Fat 53g
Carbs 97g
Fiber 15g
Sugar 19g
Protein 18g
How to Make It
1. Step
Make the hummus: Add the chickpeas to a food processor with the garlic, paprika, salt, cumin, lemon juice, 2 tablespoons of olive oil, and the water. Pulse until creamy.
2. Step
Transfer the hummus to a container and top with more olive oil and red pepper flakes. The hummus will keep in the refrigerator for up to 4 days.
3. Step
Make the Mediterranean bowl: Heat a large skillet over medium heat. Once hot, add 1 tablespoon of olive oil. Pour the quinoa into the skillet and toast for 3-4 minutes, or until light golden brown.
4. Step
Add the vegetable broth, thyme, tarragon, parsley, juice of 1 lemon, and salt and stir to combine. Bring to a boil, then cover, reduce the heat to low, and simmer for 15-20 minutes, or until the liquid is absorbed and the quinoa is fluffy. Remove the pan from the heat.
5. Step
Slice the cucumbers, halve the tomatoes, chop the olives, and dice the onion.
6. Step
Place all of the vegetables in a medium bowl. Add the parsley, remaining tablespoon of olive oil, lemon juice, salt, and pepper. Stir to combine.
7. Step
To assemble a bowl, add ¼ of the quinoa, ¼ of the vegetables, and ¼ of the hummus to a resealable container. Top the vegetables with crumbled feta.
8. Step
Store the bowls in the refrigerator for up to 3 days.
