Mediterranean Chickpea Bowl

INGREDIENTS

Main Ingredients

• 2 tbsp Biobali Apple Cider Vinegar
• 1 cup cooked quinoa or brown rice
• 1 cup cooked chickpeas, drained
• ½ avocado, sliced
• 1 cup cherry tomatoes, halved
• ½ cucumber, diced
• ¼ red onion, thinly sliced
• ¼ cup Kalamata olives, halved
• 2 cups mixed salad greens
• 2 tbsp chopped fresh parsley

Dressing

• 2 tbsp Biobali Apple Cider Vinegar
• 2 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp maple syrup or honey
• ½ tsp dried oregano
• ½ tsp garlic powder
• Salt and black pepper, to taste

Optional Toppings

• Crumbled vegan feta cheese
• Roasted pumpkin seeds
• Toasted sunflower seeds
• Fresh basil leaves
• Lemon wedges
• Cracked black pepper

Equipment

• Saucepan or rice cooker
• Large mixing bowl
• Small bowl
• Whisk
• Knife and cutting board
• Serving bowl

INSTRUCTIONS

1.  Cook the Grain. Prepare the quinoa or brown rice according to the package instructions until tender and fluffy. Once cooked, fluff with a fork and allow it to cool slightly while preparing the remaining ingredients. If making ahead, the grain can also be served chilled.

2. Prepare the Chickpeas. If using canned chickpeas, rinse and drain them thoroughly under cold water. Pat dry with a clean kitchen towel. For additional flavor, lightly season them with a pinch of paprika, garlic powder, salt, and black pepper, then roast in a 400°F (200°C) oven for 15–20 minutes until lightly crisp on the outside while remaining tender inside.

3. Prepare the Fresh Vegetables. Wash and dry all vegetables carefully. Halve the cherry tomatoes, dice the cucumber into bite-sized pieces, thinly slice the red onion, chop the parsley, and slice the avocado just before serving to maintain its fresh appearance.

4. Prepare the Apple Cider Vinaigrette. In a small bowl, whisk together the Biobali Apple Cider Vinegar, extra virgin olive oil, Dijon mustard, maple syrup (or honey), dried oregano, garlic powder, salt, and black pepper. Continue whisking until the dressing becomes smooth and fully emulsified. Taste and adjust the seasoning if desired.

5. Build the Base. Spoon the cooked quinoa or brown rice into the bottom of a large serving bowl. Arrange the mixed salad greens over one side of the bowl, creating a fresh foundation for the remaining ingredients.

6. Arrange the Toppings. Neatly arrange the chickpeas, cherry tomatoes, cucumber, avocado slices, red onion, and Kalamata olives in separate sections around the bowl. Finish by sprinkling the chopped parsley over the vegetables to add freshness and color.

7. Dress and Garnish. Drizzle the apple cider vinaigrette evenly over the entire bowl. Top with optional ingredients such as vegan feta, roasted pumpkin seeds, sunflower seeds, fresh basil, or a squeeze of lemon juice for additional brightness and texture.

8. Serve Immediately. Enjoy immediately while the vegetables are crisp and the grains are still slightly warm or chilled, depending on your preference. Toss everything together before eating so the dressing coats every ingredient, creating a perfectly balanced combination of fresh vegetables, hearty chickpeas, wholesome grains, and the bright flavor of Biobali Apple Cider Vinegar.

FINISHED DISH

The finished Mediterranean Chickpea Bowl is a vibrant, nutrient-rich meal featuring fluffy quinoa, protein-packed chickpeas, crisp vegetables, creamy avocado, and a refreshing vinaigrette made with Biobali Apple Cider Vinegar. Every bite offers a delicious balance of savory, tangy, and fresh Mediterranean flavors with a satisfying mix of textures. Perfect for lunch, dinner, or meal prep, this wholesome bowl is a colorful, café-style dish that's both nourishing and effortlessly delicious