Description
This bowl is pure magic in a dish. I created it during one of those “what’s in the fridge” moments, and it’s become a family favorite. My daughters actually request this for lunch now!
Why it works as a natural alternative to Mounjaro: The combination of chickpeas, quinoa, and olive oil creates a perfect storm of protein, fiber, and healthy fats that’ll keep you satisfied for hours.
Ingredients
Scale
- 1 cup cooked quinoa
- 1 can chickpeas, drained and roasted
- 2 cups mixed greens
- 1/2 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup kalamata olives
- 2 tablespoons crumbled feta cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F. Toss chickpeas with 1 tablespoon olive oil, salt, and pepper. Roast for 20 minutes until crispy.
- While chickpeas roast, prepare your quinoa according to package directions.
- Whisk together remaining olive oil, lemon juice, oregano, salt, and pepper for dressing.
- Arrange greens in a large bowl, top with quinoa, roasted chickpeas, cucumber, tomatoes, onion, and olives.
- Drizzle with dressing and top with feta cheese.
Notes
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This bowl keeps beautifully in the fridge for meal prep. Just keep the dressing separate until ready to eat!