Go Back
Greek Chickpea Quinoa Bowl

Greek Chickpea Quinoa Bowl

Looking for a high-protein vegetarian meal that’s fresh, fast, and full of flavor? This Greek-inspired bowl hits every note - creamy, crunchy, and ready in...
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Lunch
Cuisine: Greek
Ingredients Method Notes

Ingredients
  

  • 1 cup arugula
  • 1 cup cooked quinoa
  • 1 cup cherry tomatoes (halved)
  • 1 cup cucumber (sliced)
  • 1 cup bell peppers (diced)
  • 1 cup roasted chickpeas (seasoned with olive oil salt, pepper, garlic, and oregano)
  • 1/2 cup feta cheese (crumbled)
  • 1 cup avocado (sliced)
  • 1 piece warm pita (optional)
  • 2 tbsp Toom Garlic Dip
  • 1/4 cup Greek yogurt
  • 1/2 piece lemon (juiced)
  • 1 tbsp olive oil
  • 1 dash oregano
  • 1 dash salt
  • 1 dash pepper
  • 1 tbsp water (optional to thin)

Method
 

Prepare the Bowl
  1. Add a handful of arugula as the base of your bowl.
  2. Spoon in 1/2–1 cup cooked quinoa.
  3. Top with cherry tomatoes, cucumber, and bell peppers.
  4. Add crispy roasted chickpeas that have been seasoned and cooked.
  5. Crumble on feta cheese and top with sliced avocado.
Make the Dressing
  1. Whisk together Toom Garlic Dip, Greek yogurt, lemon juice, olive oil, oregano, salt, and pepper.
  2. Add a splash of water if needed to thin the dressing.
Final Assembly
  1. Drizzle the dressing over the bowl.
  2. Serve with warm pita, if desired, and enjoy.

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.