Ingredients
Scale
For the bowl base (serves 4):
- 2 cups cooked quinoa, farro, or mixed greens
- 1 English cucumber, diced
- 1½ cups cherry tomatoes, halved
- 1 (15 oz) can chickpeas, rinsed and drained
- ½ cup Kalamata olives, pitted and halved
- ¼ cup red onion, thinly sliced
- ½ cup crumbled feta cheese (or vegan feta)
- Optional: roasted red peppers, artichoke hearts, or avocado
For the lemon-herb vinaigrette:
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1 tsp dried oregano (or 1 tbsp fresh)
- Salt & black pepper to taste
Garnish (optional):
- Fresh parsley or dill
- Lemon zest
- Toasted pine nuts or slivered almonds
Instructions
- Prep base: Divide quinoa or greens among 4 bowls.
- Add veggies & toppings: Arrange cucumber, tomatoes, chickpeas, olives, red onion, and feta evenly over each bowl.
- Make dressing: Whisk olive oil, lemon juice, Dijon, garlic, oregano, salt, and pepper until emulsified.
- Drizzle generously over bowls just before serving.
- Garnish with fresh herbs, lemon zest, or nuts if desired.
💡 Pro Tips:
– Meal prep: Store dressing separately; assemble bowls day-of to keep veggies crisp.
– Boost protein: Add grilled chicken, falafel, or hard-boiled eggs.
– Make it vegan: Skip feta or use plant-based alternative.
– For extra flavor: Marinate chickpeas in 1 tbsp dressing for 10+ minutes before adding.
Prep Time & Nutrition (per serving):
Prep Time: 15–20 min | Total Time: 20 min
Servings: 4 | Calories: 340 | Net Carbs: 28g | Fats: 20g | Protein: 10g | Fiber: 7g
Servings: 4 | Calories: 340 | Net Carbs: 28g | Fats: 20g | Protein: 10g | Fiber: 7g