Mediterranean Chickpea and Feta Bowl
A bright, protein-rich grain bowl of chickpeas, edamame, and quinoa with tomato, cucumber, and salty feta in a lemony olive oil dressing.
- Total
- 20 min
- Serves
- 2
A bright, protein-rich grain bowl of chickpeas, edamame, and quinoa with tomato, cucumber, and salty feta in a lemony olive oil dressing.
Ingredients
- 2.25 cups canned chickpeas, drained
- 1.25 cups cooked quinoa
- 0.75 cup cherry tomatoes, halved
- 0.5 medium cucumber, diced
- 3 oz feta cheese, crumbled
- 0.75 cup shelled edamame
- 2 cups baby spinach
- 1.5 tbsp olive oil
- 1 tbsp lemon juice
Instructions
- Warm the shelled edamame and chickpeas together in a skillet with a splash of water over medium heat for 4 minutes until heated through.
- Whisk the olive oil and lemon juice with a pinch of salt to make a quick dressing.
- Divide the cooked quinoa and baby spinach between two bowls, then add the warm chickpeas and edamame.
- Top with the halved cherry tomatoes, diced cucumber, and crumbled feta, and drizzle the lemon dressing over everything.
Nutrition (per serving)
- Calories
- 724
- Protein
- 34 g
- Fat
- 30 g
- Carbs
- 82 g
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