3 years ago

Mediterranean Quinoa Hummus Bowl

This Mediterranean
meal in a bowl tastes as good as it looks! It’s delicious made with Holy Land Hummus, one of the favorites from our hummus taste test.



For the hummus bowls:

  • 1 medium eggplant
  • 1 cup roasted
  • 1 cup chopped cherry
  • 1 cup cooked quinoa
  • 4 cups arugula salad
  • ½ cup hummus
  • Oil for cooking
  • Salt and pepper to

For the roasted chickpeas

  • 1 (15 ounce) can
    chickpeas, drained and rinsed
  • 1 tablespoon coconut
  • ¼ -½  teaspoon cayenne pepper
  • Salt and pepper to

For the arugula salad:

  • 4 cups arugula
  • 2 tablespoons tahini
  • 2 tablespoons lemon
  • 1 tablespoon water
  • ½ teaspoon wheat-free
  • 2 tablespoons capers,
    finely chopped


  1. Begin with the
    chickpeas: heat the oven to 350 F. Toss the chickpeas with coconut oil and
    spices, then transfer to a baking sheet. Bake for 35–45 minutes until chickpeas
    are golden brown and crispy, stirring around a few times throughout the
    cooking. Let cool and prepare remaining ingredients.
  2. Slice eggplant
    into ½-inch rounds. Brush
    with olive oil then season with salt and pepper on both sides. Grill over
    medium heat until seared on both sides, 2–4 minutes per side. Transfer to a
    plate and prepare the salad.
  3. Whisk together
    tahini, lemon, water, tamari and capers. Pour over arugula and toss to combine.
  4. Prepare two
    bowls, evenly distributing the arugula salad, chickpeas and remaining
    ingredients (including chickpeas). Serve immediately and enjoy!

Recipe source: Sabra