Lite Bite: Greek Chicken Quinoa Bowl w/ Crispy Chickpeas

OPA! It's all greek to me with this dairy free healthy greek quinoa bowl that I am still eating on a week later. 


Greek Chicken Quinoa Bowl w/ Crispy Chickpeas
yields 4-6 servings

1 cup dry quinoa
1 can chickpeas, divided, rinsed and drained
1 rotisserie chicken, shredded
1 cup cherry tomatoes, halved
1/2 red onion, diced
1 Persian cucumber, divided
salt and pepper
Trader Joe's Zhoug Sauce*

Preheat your oven to 400 degrees. Pat dry 1/2 the can of chickpeas then place on a roasting sheet. Drizzle with olive oil, season with salt, pepper and sumac and any other greek spices (oregano, dill, thyme, garlic powder). Roast for 20-30 minutes.

Cook your quinoa according to package directions. In a large bowl toss together the quinoa, 1/2 the can of chickpeas, halved tomatoes, diced onion, 1/2 of the cucumber, sliced and quartered. Drizzle with a 1-2 tablespoons of zhoug sauce and season with salt and pepper. 

Portion out mixture and top with another small spoonful of zhoug sauce (it's spicy), a few slices of cucumber, a few cherry tomatoes and crispy chickpeas.

*If meal prepping this dish to eat throughout the week.. mix the quinoa mixture then store in the fridge. Portion out each night, re-heat for about 30 seconds. Top with sauce and crispy chickpeas.

**Tzatziki or hummus would be great to garnish this dish with.