Ingredients
Method
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Rinse and drain quinoa, if desired. Add quinoa and water to a saucepan and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
- Add the chickpeas to a mixing bowl with oil and seasonings. Use your hands to coat the chickpeas well. Pour chickpeas onto a baking sheet. Bake for 20 minutes flipping halfway. Once cooked, set aside to cool.
- If you haven't already, make the dressing and set aside.
- To make the bowls, add about ½ cup cooked quinoa, 1 cup greens, ¼ cup cucumber, ¼ cup tomatoes, 2 Tablespoons onion, 2 Tablespoons feta cheese, 1 Tablespoon kalamata olives and scoop of hummus to 4 bowls. Divide chickpeas evenly and add to bowls then drizzle with tzatziki and dressing. Serve immediately.
Nutrition
Notes
Quinoa Texture: Rinsing the quinoa is a step I never skip anymore because it removes the natural coating that can make it taste bitter.
I just run it under cold water in a fine-mesh strainer for about 30 seconds before cooking.
Chickpea Crunch: For the crispiest chickpeas, I pat them dry with a paper towel after draining the can before adding the oil and spices.
Moisture is the enemy of that satisfying crunch.
Make Ahead Magic: I often cook the quinoa and roast the chickpeas a day in advance, then store them separately in the fridge.
When I’m ready to eat, I just assemble the bowls cold or give the quinoa a quick reheat in the microwave.
Serving Variation: If I want to switch things up, I swap the baby spinach for arugula when I’m craving a peppery kick.
It pairs beautifully with the lemon vinaigrette and feta.
Storage Tip: Leftover assembled bowls don’t hold up well because the greens get soggy.
Instead, I store each component in separate containers and build fresh bowls for up to three days.
Common Mistake: Don’t overdress the bowl before serving.
I start with a light drizzle of vinaigrette and tzatziki, then let everyone add more at the table.
It keeps the textures distinct and fresh.
Equipment Alternative: No baking sheet for the chickpeas? I’ve used a cast iron skillet in a pinch and they turned out just as crispy.
Just spread them in a single layer and watch them closely so they don’t burn.
