Chickpea-Quinoa Bowls
Naan and Tzatziki Sauce
Ingredients
- 1½ cups quinoa
- 1 English cucumber, cut into chunks
- 1 (12-oz) jar sliced roasted red peppers, drained
- 1 (15-oz) can low-sodium chickpeas, drained and rinsed
- 1 (6-oz) pkg crumbled feta cheese
- ½ cup thinly sliced red onion
- ½ cup pitted kalamata olives
- ¼ cup chopped fresh parsley
- Lemon wedges (optional)
Instructions
- Cook quinoa according to package directions. Divide quinoa, cucumber, roasted peppers, chickpeas, cheese, onion, and olives among 6 serving bowls. Sprinkle with parsley. Serve with lemon wedges, if desired.
Side Dish Ingredients
- 1 (8.8-oz) pkg whole-grain naan, warmed
- ½ (16-oz) container tzatziki sauce
Side Dish Instructions
- Cut naan into wedges; serve with tzatziki sauce.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
341
|
183
|
524
|
| Fat (g) | 13 | 8 | 21 |
| Sat. Fat (g) | 5 | 3 | 8 |
| Protein (g) | 14 | 6 | 20 |
| Carb (g) | 44 | 23 | 67 |
| Fiber (g) | 7 | 3 | 10 |
| Sodium (mg) | 588 | 420 | 1008 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
