Mediterranean Chickpea Bowl
Mediterranean Chickpea Bowl
Dice Blade
Time: Prep 10 min | Cook 5 min | Total 15 min
★ ★ ★ ★ ☆ 4.7/5
Bite-sized Recipe
Dice cucumber and bell pepper with the Dice Blade, toss with chickpeas, quinoa, and lemon-tahini dressing for a bright, no-cook bowl.
Intro
Packed with protein and fresh crunch, this Mediterranean-style bowl makes lunch feel like a vacation—without the airfare.
What You’ll Need
1 cup canned chickpeas, rinsed
½ cucumber, diced
½ red bell pepper, diced
1 cup cooked quinoa
2 tbsp tahini
1 tbsp lemon juice
Salt and pepper to taste
Blades to Use
Prep Tip
Dice vegetables small and even for better texture and distribution in every bite.
Instructions
Step 1
Dice cucumber and bell pepper using the Dice Blade
Step 2
Whisk tahini with lemon juice, salt, and pepper
Step 3
Toss chickpeas, veggies, and quinoa in dressing
Step 4
Portion into containers and chill
Step 5
Serve cold, topped with extra lemon if desired
For Extra Bite
Add chopped olives or crumbled feta
Nutrition per Serving
Calories: 420
Protein: 18 g
Carbohydrates: 45 g
Fat: 18 g
Fiber: 9 g
Sugar: 4 g
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