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chickpea bowl recipe

Easy Chickpea Bowl Recipe

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2
Course: lunch
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 1 cup cooked quinoa
  • ⅓ cup canned chickpeas rinsed and drained
  • ½ cup cucumber slices
  • ½ cup cherry tomatoes halved
  • 1/2 red onion diced
  • 3 tablespoons hummus
  • 1 tablespoon finely chopped roasted red pepper
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Method
 

  1. Cook 1 cup of chickpeas if using dried chickpeas, or drain and rinse canned chickpeas.
  2. Dice 1/2 cup of cucumber.
  3. Halve 1/2 cup of cherry tomatoes.
  4. Shred 1/4 cup of carrots.
  5. Dice 1/4 cup of red bell pepper.
  6. Crumble 1/4 cup of feta cheese (optional).
  7. Chop 1/4 cup of fresh parsley.
  8. Make the Dressing: In a small bowl, combine 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of ground cumin, and a pinch of salt and pepper. Whisk until well mixed.
  9. Assemble the Bowl: In a large mixing bowl, combine the cooked chickpeas, diced cucumber, halved cherry tomatoes, shredded carrots, diced red bell pepper, crumbled feta cheese (if using), and chopped fresh parsley.
  10. Add the Dressing: Pour the prepared dressing over the chickpea mixture.
  11. Toss the Salad: Gently toss all the ingredients together until the chickpeas and vegetables are evenly coated with the dressing.
  12. Serve: Divide the chickpea salad into two bowls. Serve immediately and enjoy your nutritious and flavorful Chickpea Bowl!