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Mediterranean Chickpea Quinoa Bowls with Tzatziki
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Saucepan
  • Mixing Bowl
  • Baking Sheet

Ingredients
  

  • 1 cup quinoa
  • 2 (15-oz) cans chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup plain Greek yogurt
  • 1 large cucumber
  • 2 garlic cloves, minced
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh dill
  • 2 cups cherry tomatoes, halved
  • 1/4 red onion, thinly sliced

Instructions
 

  • Rinse the quinoa under cold water, then cook it in a saucepan with 2 cups of water according to package directions until tender and the water is absorbed. Fluff with a fork and set aside.
  • While the quinoa cooks, pat the chickpeas dry with a towel. Toss them in a bowl with the olive oil, oregano, cumin, salt, and pepper. Spread them on a baking sheet and roast at 400°F for 15 to 20 minutes until slightly crisp.
  • Grate half the cucumber and squeeze out excess moisture. Stir the grated cucumber into the Greek yogurt along with the minced garlic, lemon juice, dill, and a pinch of salt to make the tzatziki. Dice the remaining cucumber half.
  • Divide the cooked quinoa among four bowls. Top each with roasted chickpeas, diced cucumber, cherry tomatoes, and red onion slices. Spoon tzatziki over the top just before serving.

Notes

Grate the cucumber for the tzatziki right before mixing so it stays fresh and does not release too much water into the sauce. If you want to prep ahead, store the quinoa, chickpeas, and chopped vegetables separately and assemble the bowls at mealtime so nothing gets soggy.
Course: Main Course
Cuisine: Mediterranean
Equipment: Saucepan, Mixing Bowl, Baking Sheet