Roasted Chickpea and Quinoa Bowl with Harissa Hummus and Cucumber Feta Salad

This hearty quinoa bowl is packed with Mediterranean flavors and textures. Fluffy quinoa serves as the base for smoky roasted chickpeas and red onions, a crisp cucumber tomato salad and creamy harissa-spiked hummus. Tangy feta cheese and a bright Greek vinaigrette tie everything together, while fresh dill adds a final herbal note.

It’s a satisfying, nutrient-rich meal that comes together in under an hour. Perfect for a weeknight dinner or meal prep, this bowl is as delicious as it is colorful.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup QuinoaView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

8 tablespoon HummusView ingredient guideLike ingredientDislike ingredient

1.5 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.52 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a small saucepan, combine quinoa, veggie stock concentrate and 1 cup water. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until quinoa is tender and liquid is absorbed. Fluff with a fork and set aside.
3. Meanwhile, drain and rinse chickpeas. Pat dry with a towel. Peel and cut red onion into 1/2-inch wedges. On the prepared baking sheet, toss chickpeas and onion with 1 teaspoon cooking oil, salt and pepper. Roast for 20-25 minutes until chickpeas are crispy and onion is caramelized.
4. While roasting, prepare the cucumber tomato salad: dice mini cucumber and halve grape tomatoes. In a small bowl, combine cucumber, tomatoes, half the Greek vinaigrette and a pinch of salt. Set aside.
5. In a separate small bowl, mix hummus with harissa powder until well combined. Set aside.
6. Finely chop dill leaves, discarding stems.
7. To assemble bowls: divide quinoa among serving bowls. Top with roasted chickpeas and onions, cucumber tomato salad, a dollop of harissa hummus and crumbled feta cheese. Drizzle remaining Greek vinaigrette over everything and garnish with chopped dill.

Recipe Tips

FAQ

Can I use a different grain instead of quinoa?

Yes, you can substitute cooked bulgur, farro or brown rice for the quinoa.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Assemble just before serving.

Is this recipe vegan?

No, it contains feta cheese and hummus (which may contain sesame). To make it vegan, omit the feta and use a vegan hummus.