Eosinophilic Esophagitis Friendly Vegan Mediterranean Quinoa Bowl
Total time50 min
Prep time20 min
Cook time30 min
4.6(9)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the quinoa
- 1 cup quinoa, rinsed
- 2 cups water
- ¼ tsp salt
For the roasted chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp salt
For the lemon-tahini dressing
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp olive oil
- 1 clove garlic, finely minced
- 2–3 tbsp water
- ¼ tsp salt
For the bowls
- 1 english cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ cup kalamata olives, pitted and halved
- ¼ red onion, thinly sliced
- ¼ cup fresh parsley, roughly chopped
- ¼ cup fresh mint leaves, roughly torn (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the drained chickpeas dry with a clean kitchen towel, then spread them on a rimmed baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with cumin, smoked paprika, and 1/4 tsp salt. Toss to coat evenly.
- 2
Roast the chickpeas for 25–30 minutes, shaking the pan once halfway through, until deep golden and crisp on the outside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!