Ingredients
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1 cup cooked quinoa
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1 can (15 oz) chickpeas, drained and rinsed
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1 cup cherry tomatoes, halved
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1/2 cucumber, diced
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1/4 red onion, finely chopped
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1/4 cup Kalamata olives, pitted and sliced
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2 tablespoons fresh parsley, chopped
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1 tablespoon fresh mint, chopped
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1/4 cup tahini
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1 lemon, juiced
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2 tablespoons extra-virgin olive oil
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1 Salt and pepper to taste
Directions
Divide the Mediterranean chickpea breakfast bowl into serving bowls, and enjoy!
Feel free to customize your Mediterranean chickpea breakfast bowl with additional ingredients like roasted red peppers, artichoke hearts, or feta cheese for extra Mediterranean flair.
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Steps
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1
Done
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In a large bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, fresh parsley, and fresh mint. |
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2
Done
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In a separate small bowl, whisk together the tahini, lemon juice, and extra-virgin olive oil until smooth. Season with salt and pepper to taste. |
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3
Done
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Pour the tahini dressing over the quinoa and chickpea mixture. Toss everything together until well combined. |
