YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea Mediterranean Bowl
A vibrant bowl combining crispy roasted chickpeas with tender grilled chicken, fluffy quinoa, and a fresh medley of cucumbers, cherry tomatoes, olives, and spinach, all tossed in a zesty lemon-oregano dressing. This Mediterranean bowl bursts with textures and flavors, delivering a satisfying meal that's both nourishing and delicious.
INGREDIENTS
1/2 cup roasted Chickpeas
3 oz grilled Chicken Breast
1/2 cup cooked Quinoa
1 oz Feta Cheese
1 cup Fresh Spinach
1/4 cup diced Cucumber
1/2 cup halved Cherry Tomatoes
2 tbsp sliced Kalamata Olives
1/2 tbsp Olive Oil
1 tbsp Lemon Juice
1 tsp Dried Oregano
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F. Rinse and drain chickpeas, pat them dry, then toss with a pinch of salt, pepper, and half the olive oil. Spread them on a baking sheet and roast for 25-30 minutes until crispy.
Meanwhile, season the chicken breast with salt, pepper, and dried oregano. Grill on a preheated grill or pan over medium heat for about 6-7 minutes per side until fully cooked and juices run clear. Once done, slice into strips.
Prepare the quinoa according to package instructions if not already cooked.
In a large bowl, combine fresh spinach, diced cucumber, halved cherry tomatoes, and sliced Kalamata olives.
Add the roasted chickpeas, cooked quinoa, and grilled chicken slices to the bowl.
Drizzle with the remaining olive oil, lemon juice, and sprinkle crumbled feta cheese over the top. Toss gently to combine all flavors.
Adjust salt and pepper to taste and serve immediately.