Mediterranean Chickpea & Chicken Bowl

Ingredients
Makes 2 servings
For the bowls:
  • 2 cooked chicken breasts, sliced
  • 1 cup chickpeas, drained and rinsed
  • 2 cups mixed greens
  •1 cup cucumber, chopped
  •1 cup cherry tomatoes, halved
  •½ red bell pepper, chopped
  •¼ red onion, thinly sliced
  •½ cup cooked quinoa
  •¼ cup crumbled feta cheese
  •2 tablespoons chopped fresh parsley
  •2 tablespoons pumpkin seeds
For the Lemon-Tahini Dressing:
  •2 tablespoons tahini
  •Juice of ½ lemon
  •1 tablespoon extra-virgin olive oil
  •1 small garlic clove, minced
  •1–2 tablespoons water
  •Pinch of sea salt
  •Freshly ground pepper
Directions

  1. Make the dressing.
    Whisk together the tahini, lemon juice, olive oil, garlic, salt, and pepper. Add water a
    little at a time until you reach your desired consistency.

  2. Build your bowl. Divide the greens between two bowls. Add the quinoa, chickpeas, cucumber, tomatoes, bell pepper, red onion, and sliced chicken.

  3. Add the finishing touches.
    Sprinkle with feta, pumpkin seeds, and fresh parsley.

  4. Drizzle & enjoy.
    Finish with the lemon-tahini dressing and serve.
    SMRT TIP
    Short on time?
    Prepare the chicken, quinoa, chopped vegetables, and dressing on Sunday and store
    them separately. You’ll have the foundation for a nourishing lunch ready in minutes
    throughout the week.