These Mediterranean power bowls use roasted chickpeas, quinoa, tomatoes, cucumber, bell pepper, olives, and hummus. They make a high-protein vegan lunch that is gluten-free, easy to prep, and useful for busy days.
Ingredients
- Olive oil spray
- ½ cup (123 g) canned chickpeas drained, rinsed and patted dry
- Italian seasoning
- Salt and freshly ground black pepper
- ½ cup (93 g) cooked quinoa
- ½ cup (75 g) sliced grape tomatoes
- ½ cup (75 g) sliced and seeded red bell pepper
- ½ cup (62 g) sliced cucumber
- ¼ cup (45 g) pitted black olives
- ¼ cup (62 g) homemade or store- bought hummus
For the Garlic Hummus
- 1½ cups (369 g) canned chickpeas, rinsed and drained
- 2 tbsp (30 ml) olive oil
- 3 tbsp (45 ml) lemon juice
- 1 clove garlic
- ½ tsp cumin
- 1 to 2 tbsp (15 to 30 ml) water
Instructions
- Preheat the oven to 400°F (200°C).
- Line a small baking sheet with parchment paper or aluminum foil and spray it with olive oil spray. Then, add the chickpeas and spray the tops with olive oil spray. Season the chickpeas to taste with Italian seasoning, salt and pepper. Roast in the oven for 20 to 25 minutes, or until they are golden.
- If you're using homemade hummus, make it while the chickpeas roast. Add the 11⁄2 cups (369 g) canned chickpeas to a food processor along with the olive oil, lemon juice, garlic and cumin. Process until the mixture is thick and creamy. If the mixture is too thick, add 1 to 2 tablespoons (15 to 30 ml) of water and process it again. You will have leftover hummus, which can be stored in the refrigerator for 2 to 3 days.
- When the chickpeas are done roasting, divide them equally among two shallow bowls, along with the cooked quinoa, tomatoes, bell pepper, cucumber and olives. Top the bowls with the hummus and serve.
- If you’re packing this for lunch, store the chickpeas and quinoa in a separate microwave-safe container, so that you can heat up them up and then top with the fresh veggies and hummus!