Mediterranean Chickpea & Veggie Bowl

A fresh and colorful bowl featuring protein-packed chickpeas, crunchy cucumbers, juicy tomatoes, and a bright herb dressing, served over a bed of fluffy couscous.

• Prep: 15 min
• Cook: 10 min
• Total: 25 min
• Servings: 8
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $2.37/serving

Dietary

• Vegetarian
• Nut-Free
• Egg-Free
• High-Fiber
• Pescatarian

Tags

• no-cook
• quick
• healthy
• fresh
• savory

Ingredients

• 2 cup couscous (quick-cooking)
• 2 cup vegetable broth
• 2 can chickpeas (rinsed and drained)
• 2 cup cucumber (chopped)
• 2 cup cherry tomatoes (halved)
• 0.5 cup fresh parsley (chopped)
• 0.5 cup feta cheese (crumbled)
• 0.25 cup olive oil
• 2 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. Bring 2 cups of vegetable broth to a boil in a small saucepan. Add the quick-cooking couscous, stir, cover, and remove from heat. Let stand for 5-7 minutes, or until the liquid is absorbed. Fluff with a fork.
2. While the couscous cooks, in a large bowl, combine the rinsed chickpeas, chopped cucumber, halved cherry tomatoes, and chopped fresh parsley.
3. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper to make the dressing.
4. Pour the dressing over the chickpea and vegetable mixture and toss gently to combine.
5. To serve, divide the cooked couscous among 8 bowls. Top with the chickpea and vegetable mixture. If desired, sprinkle with crumbled feta cheese.

Notes

Leftovers make a great cold lunch. The dressing can be prepared ahead of time.

Nutrition (per serving)

• Calories: 360
• Protein: 14.2 g
• Carbohydrates: 48.7 g
• Fat: 13.9 g
• Fiber: 10.3 g
• Sodium: 490 mg
• Saturated Fat: 2.2 g
• Sugar: 5.1 g
• Cholesterol: 5 mg