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Mediterranean Chickpea Quinoa Bowl

Carolyn Casner
  • 20 minutes
  • Serves 4

INGREDIENTS

1 15 ounce can

Chickpeas

1 cup

Cucumber

1

small clove Garlic

2 tbsp

Parsley, fresh

1/4 cup

Red onion

1/4 cup

Kalamata olives

2 cups

Quinoa, cooked

1 tsp

Paprika

1/4 tsp

Red pepper

1

jar Red peppers, roasted

4 tbsp

Olive oil, extra-virgin

1/4 cup

Almonds

1/2 tsp

Cumin, ground

1/4 cup

Feta cheese