Mediterranean Grain Bowl

Ingredients

1 cup uncooked quinoa or farro (or 2 cups already cooked)
1 (15 oz) can chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup kalamata olives, pitted
1/4 cup hummus
For the dressing: 3 tbsp olive oil + 2 tbsp lemon juice + 1 minced garlic clove + 1 tsp dried oregano + salt + pepper

Steps

Cook the quinoa or farro per the package (typically 15 min). Skip if you already have leftover grains.
Drain and rinse the chickpeas; pat dry. (Optional: pan-toast in 1 tbsp olive oil + a pinch of paprika for 5 min for extra crunch.)
Chop the tomatoes, cucumber, and onion.
Whisk the dressing ingredients in a small bowl or jar.
Divide the cooked grain between two bowls. Top each with chickpeas, tomatoes, cucumber, onion, feta, and olives in sections.
Add a dollop of hummus to one side. Drizzle the dressing over everything. Mix at the table.

Why this works

Why it works: vegetarian protein (chickpeas + feta), whole grains, ~5 different vegetables. Tastes even better the next day — make a double batch on Sunday for lunches. Swap feta for goat cheese, or skip for vegan.