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Mediterranean Chickpea Quinoa Bowl

This delicious vegetarian quinoa bowl is packed with plenty of plant-based protein. Store in containers for quick, nutrient filled lunches all week long.
Course: Mains


  • 1 Jar (7 oz) Roasted red peppers Rinsed
  • 1/4 cup Slivered almonds
  • 4 tbsp Olive oil Divided
  • 1 clove Garlic Minced
  • 1 tsp Paprika
  • 1/2 tsp Ground cumin
  • 1/4 tsp Crushed red pepper  Optional
  • 2 cups Cooked quinoa
  • 1/4 cup Kalamata olives Chopped
  • 1/4 cup Red onion Finely chopped
  • 1 can (15 oz) Chickpeas Rinsed
  • 1 cup Cucumber Diced
  • 1/4 cup Feta cheese Crumbled
  • 2 tbsp Fresh parsley Finely chopped


  • Place peppers, almonds, 2 tablespoons oil, garlic, paprika, cumin and crushed red pepper (if using) in a mini food processor. Puree until fairly smooth.
  • Combine quinoa, olives, red onion and the remaining 2 tablespoons oil in a medium bowl.
  • To serve, divide the quinoa mixture among 4 bowls and top with equal amounts of the chickpeas, cucumber and the red pepper sauce. Sprinkle with feta and parsley.


Recipe adapted from Eating Well