Protein-packed bowl with chickpeas, vegan feta, Kalamata olives, and crisp vegetables in Mediterranean style.
# What You'll Need:
→ Base
01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 cup cooked quinoa or brown rice (optional)
→ Vegetables
03 - 1 medium cucumber, diced
04 - 1 cup cherry tomatoes, halved
05 - 1/4 small red onion, thinly sliced
06 - 1/2 red bell pepper, diced
→ Toppings
07 - 3 oz vegan feta cheese, crumbled
08 - 1/3 cup pitted Kalamata olives, halved
09 - 2 tbsp fresh parsley, chopped
→ Dressing
10 - 2 tbsp extra-virgin olive oil
11 - 1 tbsp lemon juice
12 - 1 tsp dried oregano
13 - 1/2 tsp sea salt
14 - 1/4 tsp freshly ground black pepper
# How To Make It:
01 - In a large mixing bowl, mix chickpeas, cucumber, cherry tomatoes, red onion, and red bell pepper until well blended.
02 - Whisk olive oil, lemon juice, dried oregano, sea salt, and black pepper together in a small bowl until emulsified.
03 - Pour dressing over chickpea and vegetable mixture. Toss gently to incorporate all ingredients evenly.
04 - Divide mixture between two bowls, placing over cooked quinoa or brown rice if desired.
05 - Garnish each bowl with crumbled vegan feta, Kalamata olives, and chopped fresh parsley.
06 - Serve immediately or refrigerate for up to two days to develop marinated flavors.
