5ouncesplain Greek yogurtequivalent to one single serving cup
½cupcrumbled feta(8 tablespoons)
To make quinoa: Combine quinoa, water and ¼ teaspoon salt in a medium sauce pot. Bring to a boil over high heat. Once boiling, reduce to a simmer over low heat and cover. Simmer for 15 minutes, or until quinoa is cooked through. Fluff with a fork and squeeze with the juice from one lemon half.
To make the balsamic chickpeas: Combine one can chickpeas, balsamic vinegar, olive oil, 2 tablespoons chopped parsley, ¼ teaspoon salt and ¼ teaspoon black pepper. Let marinate while you prepare the remaining ingredients.
Sweat the cucumber: Using a box grater, grate just one of the cucumbers until you have about 1 full cup. OPTIONAL: Thinly layer in a large colander and sprinkle with ¼ teaspoon salt. Allow to rest for 10 minutes. After ten minutes, lightly press on the cucumber to push out excess water. For a quicker option, squeeze the cucumber with a clean towel or paper towel to remove excess moisture.
Make the sauce: In a small dish combine the shredded cucumber, Greek yogurt, ¼ teaspoon black pepper, juice from half a lemon, minced garlic and 1 tablespoon chopped parsley.
Thinly slice the other cucumber and cut into half moons for serving.
To assemble one bowl combine: ½ cup cooked quinoa, ¼ of the chickpeas, several slices of cucumber, 2 tablespoon hummus, 2 tablespoons feta, 2 tablespoons Greek yogurt sauce and a few pita chips.
Chickpeas: These are ready to use right away but are best if left to marinate for 15 minutes or even overnight.
Serving: I like to eat these bowls cold but they are also good with warm quinoa. If you prefer cold quinoa, spread the cooked quinoa out on a sheet pan and freeze for 15 minutes to chill it.
Leftovers: The sauce, quinoa and chickpeas are best within 3-4 days. Keep refrigerated in a closed container.
Nutrition facts are an estimation and will vary based on serving size and ingredients used.