Tangy Lemon-Herb Chickpea & Quinoa Bowl with Whipped Feta
Quinoa tossed with parsley and lemon-olive oil dressing, topped with roasted oregano chickpeas and whipped feta.
- 100 g Quinoa
- 240 g Tinned Chickpeas (drained weight approx 120g)
- 100 g Feta cheese
- 50 g Greek style yogurt (plain)
- ½ unit Cucumber
- 100 g Cherry tomatoes
- ¼ unit Red onion
- 15 g Fresh Parsley
- 1 unit Lemon
- 20 ml Olive oil
- 1 tsp Dried Oregano
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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
Cook the quinoa according to package instructions (approx. 15 minutes).
- Step 2
Prepare the whipped feta: In a small food processor or using a fork, blend the feta cheese with the Greek yogurt, 1 tbsp olive oil, and the juice of half the lemon until smooth and creamy. Set aside.
- Step 3
Crisp the chickpeas: Drain and thoroughly pat the chickpeas dry. Toss with 1 tbsp olive oil, oregano, salt, and pepper. Roast on a small tray at 200°C (180°C fan) for 15 minutes until slightly crispy.
- Step 4
Prepare the salad components: Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Finely chop the fresh parsley.
- Step 5
Make the dressing: Whisk together the remaining olive oil (approx 3 tbsp), the juice of the remaining half lemon, a pinch of salt, and pepper.
- Step 6
Assembly: Fluff the cooked quinoa and toss it with the chopped parsley and the dressing.
- Step 7
Build the bowl: Divide the dressed quinoa between two bowls. Top with the crispy chickpeas, cucumber, tomatoes, and red onion. Finish with a generous dollop of the whipped feta.
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