This Mediterranean Quinoa Bowl consists of roasted veggies, crispy chickpeas, and feta cheese all atop fluffy quinoa and finished with creamy hummus.
Preheat the oven to 425°F. Rinse quinoa and add it to a medium pot with the vegetable broth. Bring to a boil, then reduce heat to low and cover.
Cook for 15 minutes, then remove from heat and let sit, covered, for an additional 10 minutes.
Meanwhile, prep your vegetables and add-ins. Drain your chickpeas, peel and slice your red onions, slice your grape tomatoes in half lengthwise, and peel and mince your garlic.
This is a great meatless meal! Eating meatless meals more often can help reduce your environmental impact.
Join our Meatless Monday Challenge!
Add the chickpeas, red onion, and tomato to a large baking sheet and drizzle olive oil over top. Add the minced garlic, salt, and pepper and toss to coat.
Roast for 15-20 minutes until chickpeas are crunchy, red onions are caramelized, and tomatoes start to burst.
Assemble the bowl starting with a quinoa base. Then, layer on the leafy greens, roasted chickpeas, onions, and tomatoes, and hummus. Top with feta cheese (optional).
The drier the chickpeas are, the crispier they will get. Pat them dry if need be!