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Greenwich Village Chickpea Power Bowl

13-min Mediterranean chickpea bowl with tahini, feta, and olives. Plant-based, 9g fiber.
Print Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Main Course
Cuisine Mediterranean-inspired American
Servings 1
Calories 360 kcal

Ingredients
  

  • 150 g canned chickpeas, rinsed and drained
  • 80 g cucumber, diced
  • 80 g cherry tomatoes, halved
  • 30 g red onion, thinly sliced
  • 6 kalamata olives, halved
  • 30 g light feta cheese, crumbled
  • 15 ml olive oil
  • 15 ml lemon juice
  • 1 garlic clove, minced
  • 1 tsp dried oregano
  • 15 g tahini + 15 ml water
  • Fresh parsley

Instructions
 

  • Heat chickpeas in a skillet over medium with oregano, salt, and pepper → 4 min.
  • Mix olive oil, lemon juice, and garlic in a small bowl.
  • Transfer warm chickpeas to a serving bowl.
  • Add cucumber, tomatoes, onion, and olives. Drizzle with lemon-oil mix.
  • Thin tahini with water → drizzle.
  • Top with feta and parsley.