Greek Chickpea Bowls
Fresh and vibrant, these colourful Greek chickpea bowls are a great vegetarian lunch idea complete with plant-based protein, healthy fats, and plenty of veggies.
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Prep Time: 20 minutes -
Total Time: 20 minutes
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Yield: 4 bowls -
Category: Lunch -
Method: Meal Prep
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Cuisine: Greek
Category:
Method:
Cuisine:Ingredients
Bowls:
- 2 cans (14oz) chickpeas, drained and rinsed
- 1 cup couscous, dry
- 1 cucumber, diced
- 1 tomato, diced
- 1 yellow bell pepper, diced
- 1/2 red onion, diced
- 1/2 cup black olives
- 1/2 cup feta cheese, crumbled
- 1 handful parsley, roughly chopped
- 1 lemon, quartered
Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 lemon, juiced
- 1/2 teaspoon Dijon mustard
- 1 glove garlic, minced or grated
- 1 teaspoon dried oregano
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Prepare the couscous according to package directions.
- In a small bowl or jar, combine all of the dressing ingredients and give them a good whisk until well combined. Taste and season with more salt and pepper as needed.
- Add chopped cucumber, tomatoes, bell pepper, and red onion to a bowl and toss to combine.
- Once the couscous has cooked, allow it to cool, and then divide evenly across 4 bowls or containers. Add vegetables mixture, chickpeas, and olives to the bowls, dividing it evenly across.
- Top each bowl with a crumble of feta cheese, a sprinkle of parsley, and a wedge of lemon.
- If you are eating the bowls immediately, top each both with a 1/4 of the dressing. If you are making them ahead of time, add dressing to small containers and dress when ready to serve.
- Once prepared, the bowls and dressing can be stored in airtight containers in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 596 calories
- Sugar: 5 grams
- Fat: 24 calories
- Carbohydrates: 79 grams
- Fiber: 14 grams
- Protein: 22 grams
Find it online: https://kaynutrition.com/greek-chickpea-bowls/
