Greek 15 min

Protein-Packed Greek Salad Bowls

Name: Protein-Packed Greek Salad Bowls
Total time: 15 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 2 cans (15 oz each) chickpeas, drained; 1 English cucumber, diced; 2 cups cherry tomatoes, halved; 1 cup kalamata olives; ½ red onion, thinly sliced; 6 oz crumbled feta cheese; 2 cups cooked quinoa; 3 tablespoons olive oil; 2 tablespoons lemon juice; 1 teaspoon dried oregano; 1 teaspoon garlic powder; Salt and pepper to taste; Fresh parsley and tzatziki for serving

vegetarianhigh-proteinhealthygluten-freemeal-prep

Ingredientsfor 2

480

Cal

22g

Protein

54g

Carbs

20g

Fat

12 cans (15 oz each) chickpeas, drained
21 English cucumber, diced
32 cups cherry tomatoes, halved
41 cup kalamata olives
5½ red onion, thinly sliced
66 oz crumbled feta cheese
72 cups cooked quinoa
83 tablespoons olive oil
92 tablespoons lemon juice
101 teaspoon dried oregano
111 teaspoon garlic powder
12Salt and pepper to taste
13Fresh parsley and tzatziki for serving

Order ingredients on Instacart

Instructions

1
Season chickpeas with garlic powder, oregano, salt, and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chickpeas and cook 8–10 minutes until crispy and golden on the outside. The crispy chickpeas add a satisfying crunch and boost the protein.
2
Whisk remaining olive oil, lemon juice, oregano, salt, and pepper into a simple dressing.
3
Divide quinoa among 4 bowls. Arrange cucumber, cherry tomatoes, olives, and red onion over the quinoa in sections.
4
Top with crispy chickpeas and crumbled feta. Drizzle the lemon dressing over each bowl. Add a dollop of tzatziki and fresh parsley. This make-ahead salad stores well — keep the crispy chickpeas separate and add just before eating.