Greek Chickpea Quinoa Bowl
This Greek Chickpea Quinoa Bowl is fresh, filling, and packed with flavor. Peppery arugula and fluffy quinoa get topped with cherry tomatoes, cucumber, bell peppers, crispy roasted chickpeas, feta, and avocado.
The star is the creamy dressing made with Toom Garlic Dip, Greek yogurt, lemon, olive oil, and oregano. Add warm pita on the side and lunch is done in 25 minutes.
Why You’ll Love This Greek Chickpea Quinoa Bowl
- Plant-powered protein: quinoa and chickpeas.
- Creamy garlic dressing: tangy and bold.
- Meal prep friendly: packs well for lunches.
- Fresh and colorful: lots of crunchy veggies.
Greek Chickpea Quinoa Bowl Ingredients
Arugula and Quinoa
A peppery, hearty base.
Veggies
Cherry tomatoes, cucumber, and bell peppers.
Roasted Chickpeas
Seasoned with olive oil, salt, pepper, garlic, and oregano.
Feta and Avocado
Salty and creamy toppings.
Garlic Yogurt Dressing
Toom Garlic Dip, Greek yogurt, lemon juice, olive oil, oregano, salt, and pepper.
Warm Pita
Optional, for scooping.
Good to Know: This bowl is vegetarian and gluten-free without the pita.
How to Make a Greek Chickpea Quinoa Bowl
Step 1: Build the Base
Add arugula to a bowl and spoon in the quinoa.
Step 2: Add the Toppings
Top with tomatoes, cucumber, bell peppers, roasted chickpeas, feta, and avocado.
Step 3: Make the Dressing
Whisk the garlic dip, yogurt, lemon juice, olive oil, oregano, salt, and pepper. Thin with water if needed.
Step 4: Serve
Drizzle with dressing and serve with warm pita.
Carly’s Expert Tips
- Dry the chickpeas. They roast up crispier.
- Cool the quinoa. Warm quinoa wilts the arugula.
- Dress at the end. Keeps everything fresh.
- Season the quinoa. A pinch of salt and lemon goes a long way.
Make It Your Own
- Chicken: Add grilled chicken.
- Olives: Add kalamata olives.
- Hummus: Add a scoop of hummus.
- Rice: Swap quinoa for rice.
Make-Ahead and Meal Prep: Cook the quinoa, roast the chickpeas, and make the dressing up to 4 days ahead. Slice the avocado fresh.
What to Serve With a Greek Chickpea Quinoa Bowl
Serve with warm pita, hummus, or a cup of lemony soup.
Storing and Reheating
Fridge: Store components separately for up to 4 days.
Dressing: Keeps for up to 5 days.
Avocado: Slice fresh.
What People Ask About Greek Chickpea Quinoa Bowl
Can I use a different garlic dip?
Yes. Any creamy garlic sauce or toum works.
How do I make roasted chickpeas?
Toss with oil and seasoning and roast at 425°F until crispy.
Can I meal prep this?
Yes. Store the dressing separately.
Is this vegan?
Skip the feta and yogurt for vegan.
Greek Chickpea Quinoa Bowl
Ingredients
Method
- Add a handful of arugula as the base of your bowl.
- Spoon in 1/2–1 cup cooked quinoa.
- Top with cherry tomatoes, cucumber, and bell peppers.
- Add crispy roasted chickpeas that have been seasoned and cooked.
- Crumble on feta cheese and top with sliced avocado.
- Whisk together Toom Garlic Dip, Greek yogurt, lemon juice, olive oil, oregano, salt, and pepper.
- Add a splash of water if needed to thin the dressing.
- Drizzle the dressing over the bowl.
- Serve with warm pita, if desired, and enjoy.
Nutrition
Notes
- For extra crunch, roast the chickpeas until golden and crispy.
- Use ripe avocado for a creamy texture.
- Meal-prep by storing the ingredients separately and assembling the bowl when ready to eat.
