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Fresh Mediterranean Quinoa Power Bowl with Roasted Chickpeas and Tzatziki

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A vibrant and nourishing Mediterranean-inspired quinoa bowl featuring crispy roasted chickpeas, fresh veggies, and creamy homemade tzatziki. Perfect for a quick, healthy lunch or light dinner.

Ingredients

Scale
  • 1 cup (170g) quinoa, rinsed well
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed thoroughly
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and black pepper to taste
  • 1 medium cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/4 small red onion, thinly sliced (optional)
  • 1/4 cup (15g) fresh parsley, chopped
  • 2 tablespoons fresh dill, finely chopped
  • 1/2 cup (120g) Greek yogurt (full-fat or low-fat)
  • 1 clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • A pinch of salt for tzatziki
  • Optional toppings: crumbled feta cheese, olives, or toasted pine nuts

Instructions

  1. Cook the quinoa: In a medium saucepan, combine 1 cup rinsed quinoa with 2 cups water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
  2. Prepare the roasted chickpeas: Preheat oven to 400°F (200°C). Drain and rinse chickpeas, then pat dry thoroughly. Toss chickpeas with olive oil, smoked paprika, ground cumin, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, shaking pan halfway through, until golden and crunchy.
  3. Make the tzatziki sauce: In a small bowl, combine Greek yogurt, minced garlic, lemon juice, chopped dill, and a pinch of salt. Stir well and refrigerate until ready to serve.
  4. Chop the veggies: Dice cucumber, halve cherry tomatoes, thinly slice red onion (if using), and chop parsley.
  5. Assemble the bowl: Start with a base of quinoa, add roasted chickpeas, chopped veggies, and a generous dollop of tzatziki. Garnish with extra dill or parsley and optional toppings like feta or olives.
  6. Serve immediately for best texture, or chill for 30 minutes if preferred cold.

Notes

Pat chickpeas dry thoroughly before roasting to ensure crispiness. Toss chickpeas halfway through roasting for even browning. Rinse quinoa well to remove bitterness. For dairy-free tzatziki, substitute Greek yogurt with coconut or almond yogurt. Reheat chickpeas briefly to restore crunch if needed.

Nutrition

Keywords: quinoa bowl, Mediterranean, roasted chickpeas, tzatziki, healthy lunch, vegetarian, gluten-free, easy recipe

Find it online: https://piperplate.com/fresh-mediterranean-quinoa-power-bowl-recipe-with-roasted-chickpeas-and-tzatziki-easy-healthy-lunch/