15-Minute Mediterranean Chickpea Power Bowl

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups baby spinach
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. 1

   Make the dressing

   Whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a small bowl. Taste and adjust seasoning—you want it bright and punchy.

2. 2

   Prep your veggies

   While that sits, dice the cucumber, halve the cherry tomatoes, and slice the red onion as thin as you can manage. The thinner the onion, the less bite it'll have.

3. 3

   Assemble the base

   Divide spinach between two bowls. Add chickpeas, cucumber, tomatoes, and red onion in separate sections (makes it look fancy, but it's really just for even distribution).

   

4. 4

   Finish and serve

   Drizzle with dressing, top with crumbled feta and fresh parsley. Give it a quick toss right before eating so everything gets coated.

Substitution Ideas

Storage Tips

Keep dressing separate if meal prepping. The assembled bowl (minus dressing) stays fresh in the fridge for up to 3 days. Add dressing right before eating to prevent soggy greens.