Mediterranean Chickpea Quinoa Bowl
Toasted Pita Crisps
Ingredients
- 1 (7-oz) jar roasted red peppers, rinsed
- ¼ cup slivered almonds
- 4 Tbsp extra-virgin olive oil, divided
- 1 small clove garlic, minced
- 1 tsp paprika
- ½ tsp ground cumin
- ¼ tsp crushed red pepper (optional)
- 2 cups cooked quinoa (about ½ cup uncooked)
- ¼ cup Kalamata olives, chopped
- ¼ cup finely chopped red onion
- 1 (15-oz) can chickpeas, rinsed
- 1 cup diced cucumber
- ¼ cup crumbled feta cheese
- 2 Tbsp finely chopped fresh parsley
Instructions
- Place peppers, almonds, 2 Tbsp oil, garlic, paprika, cumin and crushed red pepper (if using) in a mini food processor. Puree until fairly smooth.
- Combine quinoa, olives, red onion and the remaining 2 Tbsp oil in a medium bowl.
- To serve, divide the quinoa mixture among 4 bowls and top with equal amounts of the chickpeas, cucumber and the red pepper sauce. Sprinkle with feta and parsley.
Side Dish Ingredients
- 4 whole-wheat pita breads
- Olive oil cooking spray, or extra-virgin olive oil
Side Dish Instructions
- Preheat oven to 425°F.
- Cut pitas into 4 triangles each. Separate each triangle into 2 halves at the fold. Arrange, rough side up, on a baking sheet. Spritz lightly with cooking spray or brush lightly with oil. Bake until crisp, 8 to 10 minutes.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 8 | |
| Calories |
479
|
23
|
502
|
| Fat (g) | 25 | 0 | 25 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 13 | 1 | 14 |
| Carb (g) | 49 | 4 | 53 |
| Fiber (g) | 8 | 1 | 9 |
| Sodium (mg) | 646 | 36 | 682 |
EatingWell Meal Plan
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