Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Greek Chickpea Quinoa Bowls
with olives / bell peppers / creamy lemon dill sauce / pine nuts

Active: 30 min Total: 30 min
Lemon, dill, and oregano give these healthy quinoa and chickpea bowls fresh Mediterranean flair. Don't miss out on the creamy sauce that is great drizzled over top or served on the side.


Greek Chickpea Quinoa Bowls:
  • Garlic - 2 cloves , chopped
  • Broccoli florets - 10 oz , chopped
  • Bell peppers, red - 1 , chopped
  • Onions, medium and red - 1 , chopped
  • Olives, pitted green or Kalamata - 1/4 cup , sliced
  • Dill - 1 tsp , chopped
  • Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
  • Oregano, dried - 1 tsp
  • Pine nuts - 2 Tbsp (sub any nuts)
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Water - 1 Tbsp
  • Lemon juice - 1 tsp
  • Cooked quinoa (ingredients listed separately) - ~2 cups
Quinoa (x2 nights):
  • Quinoa, uncooked - 1 1/3 cups
  • Stock, any type - 2 2/3 cups
Creamy Lemon Dill Sauce:
  • Dill - 1 tsp , chopped
  • Lemon juice - 1 1/2 Tbsp
  • Honey - 1/2 tsp
  • Sour cream - 1/2 cup


  1. Make quinoa - (This makes enough for 2 nights.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  2. Garlic / Broccoli / Bell peppers / Onions / Olives - Prep as directed. Combine peppers and onions. Store other ingredients separately. (Can be done up to 5 days ahead)
  3. Dill (for chickpea bowls and dressing) - Chop dill. (Can be done 1 day ahead)
  4. Make creamy lemon dill sauce - Combine dill, lemon juice (portions for dressing), honey, and sour cream. Season with some salt and pepper.
  5. Beans - Drain and rinse beans. Combine with dill (portion for chickpea bowls) and oregano.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. Heat a skillet or wok over medium heat. Add pine nuts and saute, stirring frequently, until golden and toasted. Set pine nuts aside and return pan to heat.
  2. Increase heat to medium-high and add first portion of oil. Add broccoli and saute for 1 minute. Add water and cover with a lid. Steam broccoli until tender, ~3 minutes.
  3. To broccoli, add bell peppers and onions. Saute until tender, ~2 minutes more. Stir in olives. Season with some salt and pepper. Set vegetables aside and return pan to heat.
  4. Add second portion of oil and then beans and saute until beans are golden brown, 3 to 4 minutes. In the last minute of cooking, add garlic. Remove from heat and squeeze lemon juice over top.
  5. If quinoa was made ahead, reheat in the microwave (reserve half for Thursday).
  6. Assemble bowls by topping quinoa with chickpeas and vegetables. Finish bowls with creamy lemon dill sauce and pine nuts on top. Enjoy!



0 reviews