Mediterranean Bowl
Warm grain bowl with roasted vegetables, chickpeas, and a bright lemon-tahini dressing. Ready in 25 minutes and fully customizable with pantry staples.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 13g
Ingredients
- 1.5 cups cooked quinoa or rice
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 8 oz cherry tomatoes
- 1 medium cucumber
- ¼ medium red onion
- 2 tbsp tahini
- 1 whole lemon (juiced)
Instructions
- 1
Halve the cherry tomatoes. Slice the cucumber into thin rounds. Dice the red onion finely.
- 2
Pat the chickpeas dry with a kitchen towel. Toss with 1 tbsp olive oil, salt, and pepper.
- 3
Spread chickpeas on a sheet pan. Roast at 425°F until crispy and browned, ~12 minutes.
- 4
While chickpeas roast, whisk tahini with lemon juice, 2 tbsp water, salt, and pepper until smooth.
- 5
Divide quinoa between two bowls. Top with roasted chickpeas, tomatoes, cucumber, and red onion.
- 6
Drizzle tahini dressing over the bowl. Serve immediately.
Tools you’ll need
- sheet pan
- kitchen towel
- small bowl
- whisk
- two serving bowls
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