Revitalizing Greek Lunch Bowl
This revitalizing Greek lunch bowl is a high-protein, balanced meal perfect for energizing your day. With its vibrant colors and combination of quinoa, chickpeas, and fresh vegetables, it's a nourishing choice for those seeking both flavor and nutrients.
Allergens
Tree nuts (almonds)
Ingredients
- 1 cup cooked quinoa
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups mixed cherry tomatoes, halved
- 1 cucumber, diced
- 1 cup kale, chopped and massaged
- 1/4 cup Kalamata olives, pitted
- 1/2 cup feta cheese, crumbled (optional)
- 1/2 cup almonds, roughly chopped
- 1 lemon, zested and juiced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine cooked quinoa and chickpeas. Add the cherry tomatoes, cucumber, kale, Kalamata olives, and almonds on top.
- In a small bowl, whisk together lemon zest, lemon juice, olive oil, salt, and pepper. Drizzle over the salad and gently toss to combine.
- Divide the mixture into two bowls, garnish with feta cheese (if using), and serve immediately.
Chef’s Insight
To massage kale, simply rub it gently with your hands to soften the leaves and enhance their flavor.
Notes
This recipe is designed for a high-protein diet and offers a balance of flavors and textures to keep you feeling energized throughout the day.