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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1/2 cucumber, diced
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1/2 cup cherry tomatoes, halved
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1/4 cup Kalamata olives, pitted and sliced
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1/4 cup red onion, finely chopped
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1/4 cup fresh parsley, chopped
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2 tablespoons extra-virgin olive oil
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1 tablespoon lemon juice
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1 clove garlic, minced
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1/2 teaspoon dried oregano
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1 Salt and black pepper, to taste
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1 Vegan tzatziki sauce for drizzling (optional)
Directions
Serve this Mediterranean-inspired chickpea breakfast bowl fresh, drizzled with vegan tzatziki sauce if desired, and enjoy the vibrant flavors of the Mediterranean to kickstart your day.
Customize your Mediterranean breakfast bowl with additional ingredients like roasted red peppers, artichoke hearts, or vegan feta cheese for added variety and flavor.
Steps
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1
Done
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In a large mixing bowl, combine the cooked quinoa, chickpeas, diced cucumber, halved cherry tomatoes, sliced Kalamata olives, chopped red onion, and fresh parsley. |
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2
Done
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In a small bowl, whisk together the extra-virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to create a flavorful dressing. |
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3
Done
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Pour the dressing over the quinoa and chickpea mixture. Toss everything together until well coated. |
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4
Done
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Taste and adjust the seasoning, adding more salt or lemon juice if needed. |
