Chickpeas, vegan feta, olives, and crisp vegetables dressed in a zesty Mediterranean style bowl.
# Components:
→ Base
01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 cup cooked quinoa or brown rice (optional)
→ Vegetables
03 - 1 medium cucumber, diced
04 - 1 cup cherry tomatoes, halved
05 - 1/4 small red onion, thinly sliced
06 - 1/2 red bell pepper, diced
→ Toppings
07 - 3 oz vegan feta cheese, crumbled
08 - 1/3 cup pitted Kalamata olives, halved
09 - 2 tbsp fresh parsley, chopped
→ Dressing
10 - 2 tbsp extra-virgin olive oil
11 - 1 tbsp lemon juice
12 - 1 tsp dried oregano
13 - 1/2 tsp sea salt
14 - 1/4 tsp freshly ground black pepper
# Method steps:
01 - In a large mixing bowl, combine chickpeas, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and diced red bell pepper.
02 - In a small bowl, whisk together olive oil, lemon juice, dried oregano, sea salt, and freshly ground black pepper until emulsified.
03 - Pour the dressing over the chickpea and vegetable mixture and toss gently to coat evenly.
04 - Divide the mixture evenly between two serving bowls, optionally over cooked quinoa or brown rice.
05 - Top each bowl with crumbled vegan feta, halved Kalamata olives, and chopped fresh parsley.
06 - Serve immediately or refrigerate for up to 2 days to allow flavors to meld for a chilled, marinated taste.
