Loading...

Prepare the Green Goddess Dressing: Combine Greek yogurt, parsley, chives, dill, basil, lemon juice, minced garlic, olive oil, salt, and black pepper in a blender or food processor. Blend until smooth and creamy. Taste and adjust seasonings as needed. Set aside.

Cook the quinoa: In a medium saucepan, combine rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Roast the chickpeas: Preheat oven to 400°F. Line a baking sheet with parchment paper. Toss the drained chickpeas with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread in a single layer on the prepared baking sheet. Roast for 15-20 minutes, or until lightly golden and slightly crispy. Let cool slightly.

Assemble the bowls: Divide the cooked quinoa among 4 serving bowls. Top each with a generous portion of mixed greens, sliced cucumber, halved cherry tomatoes, diced avocado, and roasted chickpeas.

Finish and serve: Drizzle each bowl generously with the prepared Green Goddess Dressing. Sprinkle with toasted walnuts and crumbled feta cheese, if using. Serve immediately.


Prepare the Green Goddess Dressing: Combine Greek yogurt, parsley, chives, dill, basil, lemon juice, minced garlic, olive oil, salt, and black pepper in a blender or food processor. Blend until smooth and creamy. Taste and adjust seasonings as needed. Set aside.

Cook the quinoa: In a medium saucepan, combine rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Roast the chickpeas: Preheat oven to 400°F. Line a baking sheet with parchment paper. Toss the drained chickpeas with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread in a single layer on the prepared baking sheet. Roast for 15-20 minutes, or until lightly golden and slightly crispy. Let cool slightly.

Assemble the bowls: Divide the cooked quinoa among 4 serving bowls. Top each with a generous portion of mixed greens, sliced cucumber, halved cherry tomatoes, diced avocado, and roasted chickpeas.

Finish and serve: Drizzle each bowl generously with the prepared Green Goddess Dressing. Sprinkle with toasted walnuts and crumbled feta cheese, if using. Serve immediately.
