Ingredients
- 1 cup cooked quinoa or couscous
- 1 (15 oz) can chickpeas, drained and patted dry
- 1 tbsp olive oil, plus more for drizzling
- 1 tsp za'atar
- ½ tsp kosher salt
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ½ cup kalamata olives
- ½ cup crumbled feta
- 1 cup hummus
- 2 cups mixed greens
- 2 warm pita breads, cut into triangles
- Juice of ½ lemon
- Fresh parsley and mint, chopped
Instructions
- Roast the chickpeas. Toss chickpeas with olive oil, za'atar, and salt. Roast at 425°F (220°C) for 18–20 minutes until golden and crisp, shaking once.
- Quick-pickle the onion. Toss the sliced red onion with lemon juice and a pinch of salt. Rest 10 minutes until softened and bright pink — this tames the bite beautifully.
- Warm the grains. If using leftover quinoa, warm it with a splash of water in a covered skillet for 3 minutes. Warm grains make the whole bowl cozier.
- Build the bowls. Spread a generous swoosh of hummus on one side of each bowl (the back of a spoon makes it look restaurant-fancy). Arrange quinoa, greens, tomatoes, cucumber, olives, feta, crispy chickpeas, and pickled onion in sections.
- Finish and serve. Drizzle with olive oil and lemon juice, scatter fresh herbs, and tuck warm pita triangles around the edge. Serve immediately.
💡 Bowl-building tips
The hummus swoosh is the signature move — don't skip it. Make it vegan by swapping feta for extra olives and avocado. All components keep 4 days separately in the fridge; assemble fresh for the best texture.
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