Mediterranean Chickpea and Vegetable Bowl

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Kcal: 420

P: 20

F: 15

C: 60

Fiber: 15

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Chickpeas (canned, drained): 150g (3/4 cup), Quinoa (cooked): 100g (1/2 cup), Cucumber: 50g (1/2 cup, diced), Cherry tomatoes: 50g (1/4 cup, halved), Red onion: 30g (1/4 cup, diced), Bell pepper (red): 50g (1/2 cup, diced), Kalamata olives: 20g (5-6, pitted and sliced), Feta cheese: 30g (2 tbsp, crumbled), Olive oil: 10ml (2 tsp), Lemon juice: 10ml (2 tsp), Garlic: 3g (1 clove, minced), Dried oregano: 1g (1/4 tsp), Fresh parsley: 5g (1 tbsp, chopped), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)

Nutritional info:

Meal Type: dinner

Dietary Suitable for: Vegetarian (excludes meat, may include dairy and eggs)

Cooking Time Minutes: 260

Suitable for Menopausal Status: Peri-menopausal

Recipe Instructions

1. In a small bowl, whisk together 10ml olive oil, 10ml lemon juice, 3g minced garlic, 1g dried oregano, 1g salt, and 1g black pepper to make the dressing. 2. In a serving bowl, arrange 100g cooked quinoa as the base. 3. Top with 150g chickpeas, 50g diced cucumber, 50g halved cherry tomatoes, 30g diced red onion, 50g diced bell pepper, and 20g sliced olives. 4. Drizzle with the dressing and toss gently to combine. 5. Sprinkle with 30g crumbled feta cheese and 5g chopped parsley before serving.

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