Mediterranean Bowls with Trader Joe's Greek Chickpeas
Along with orzo, hummus, a simple Greek salad, and homemade tzatziki, this all-in-one bowl meal featuring Trader Joe's Greek chickpeas is one the whole family loves.
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Servings: 4
Equipment
- measuring spoons
- dry measuring cups
- box grater
- rimmed baking sheet
- medium saucepan
- colander
- mixing bowl set
- whisk
Ingredients
For the Tzatziki sauce:
- ½ English cucumber
- 1 teaspoon kosher salt
- 1 cup whole milk Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 1 tablespoon extra virgin olive oil
- Kosher salt and freshly ground black pepper to taste
For the Greek vinaigrette:
- 2 tablespoon red wine vinegar
- 1 teaspoon honey
- ½ teaspoon dried oregano
- 6 tablespoon extra virgin olive oil
- Kosher salt and freshly ground black pepper to taste
Remaining ingredients:
- 1 ½ cups uncooked orzo
- Kosher salt
- 1 (8-ounce) container hummus
- 2 (9.88-ounce) cans Trader Joe's Greek chickpeas with parsley and cumin
- 1 (5-ounce) container mixed baby greens
- 1 pint grape or cherry tomatoes, halved
- ½ English cucumber, cut into bite-sized chunks
- 1 cup pitted kalamata olives, halved
- 1 cup crumbled feta cheese
Instructions
- Start the Tzatziki sauce: Grate the cucumber on a box grater and spread in a single layer on a paper towel-lined baking sheet. Sprinkle with 1 teaspoon salt and let stand for 30 minutes to allow the liquid to release.
- Meanwhile, bring a medium saucepan of salted water to a boil. Add the orzo and cook 9 to 10 minutes or until al dente. Drain the orzo and rinse under cold water to cool. Set aside.
- Finish the Tzatziki sauce: Gather the grated cucumber in the paper towels and squeeze thoroughly to remove the liquid. Transfer the cucumber to a medium bowl. Stir in the yogurt, lemon juice, garlic, dill, parsley, and olive oil. Season to taste with salt and pepper. Refrigerate until ready to serve.
- Make the Greek vinaigrette: Whisk together the vinegar, honey, and oregano in a small bowl. Gradually add the olive oil and whisk until emulsified. Season with salt and pepper to taste.
- Assemble the bowls: Divide the hummus between serving bowls. Top evenly with the chickpeas. Divide the orzo between the bowls. Top with mixed greens, tomatoes, cucumbers, olives, and feta. Drizzle with desired amount of vinaigrette.