Description
This Spicy Mediterranean Lunch Bowl is a flavor-packed, nutritious meal that comes together in under 30 minutes. It’s loaded with spicy chickpeas, fresh veggies, creamy hummus, and a zesty lemon-tahini drizzle. Perfect for lunches on the go or easy weeknight dinners, this bowl is vibrant, satisfying, and totally customizable.
Ingredients
For the Spicy Chickpeas:
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1 can (15 oz) chickpeas, drained and rinsed
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1 tablespoon olive oil
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1/2 teaspoon smoked paprika
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1/2 teaspoon cumin
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1/4 teaspoon cayenne pepper (adjust to taste)
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1/2 teaspoon garlic powder
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1/4 teaspoon salt
For the Bowl:
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1 cup cooked quinoa or couscous
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1/2 cup cherry tomatoes, halved
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1/2 cup cucumber, diced
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1/4 cup red onion, thinly sliced
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1/4 cup Kalamata olives, pitted and sliced
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1/4 cup crumbled feta cheese
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1/2 avocado, sliced
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1/4 cup hummus (any flavor)
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Fresh parsley, for garnish
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Lemon wedges, for serving
For the Lemon-Tahini Dressing:
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2 tablespoons tahini
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1 tablespoon lemon juice
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1 tablespoon water (more as needed to thin)
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1 clove garlic, minced
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Pinch of salt
Instructions
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Cook the chickpeas: In a skillet over medium heat, warm the olive oil. Add chickpeas, paprika, cumin, cayenne, garlic powder, and salt. Cook for 8–10 minutes, stirring occasionally, until crispy and fragrant.
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Make the dressing: In a small bowl, whisk together tahini, lemon juice, garlic, salt, and water until smooth and pourable. Add more water if needed.
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Assemble the bowl: Divide quinoa or couscous between two bowls. Top with spicy chickpeas, cherry tomatoes, cucumber, red onion, olives, feta, and avocado.
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Add a scoop of hummus to each bowl. Drizzle with lemon-tahini dressing and garnish with fresh parsley. Serve with lemon wedges.
Notes
Make it vegan by skipping the feta or using a plant-based version.
Swap chickpeas with grilled chicken or tofu if preferred.
These bowls keep well for meal prep—store components separately for best results.