Mediterranean Quinoa Bowl with Chickpeas and Feta
Chilled Mediterranean quinoa bowl with chickpeas, cherry tomatoes, cucumber and feta, dressed with lemon juice, olive oil, salt and pepper.
- 150 g cooked quinoa
- 100 g canned chickpeas
- 80 g cherry tomatoes
- 70 g cucumber
- 30 g feta cheese
- 10 g fresh parsley
- ½ medium lemon
- 1 tbsp olive oil
- 1 pinch salt
- 1 pinch black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Rinse and drain the canned chickpeas.
- Step 2
Halve the cherry tomatoes and dice the cucumber.
- Step 3
Crumble the feta cheese.
- Step 4
Finely chop the fresh parsley.
- Step 5
In a bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, and cucumber.
- Step 6
Whisk together the lemon juice, olive oil, salt, and pepper to make a dressing.
- Step 7
Pour the dressing over the quinoa mixture and toss to combine.
- Step 8
Top with crumbled feta cheese and chopped parsley.
- Step 9
Serve immediately.
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