Past Recipes
Crispy Chickpea Bowls

Crispy Chickpea Bowls with Harissa-Baked Feta

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When we asked Chef Giuseppe to revamp our ever-popular quinoa bowls, he rose to the challenge with gusto. The result is way better than we ever imagined. Here, he tosses red quinoa with cucumber, herbs, and a roasted tomato vinaigrette, then tops with super crunchy roasted chickpeas. What really crowned him the Quinoa Bowl King is the harissa-baked feta: The whole block is slathered in the smoky spice paste and baked to warm through, then crumbled over each serving.

  • Vegetarian
  • Spicy
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 900
  • Protein 32g
  • Total Carb 73g
  • Total Fat 57g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • red quinoa
    • 1/2 cup
    • red quinoa
  • English cucumber
    • 1/2
    • English cucumber
  • basil
    • 1/4 ounce
    • basil
  • mint
    • 1/4 ounce
    • mint
  • Niçoise olives
    • 1/4 cup
    • Niçoise olives
  • chickpeas
    • 1 can
    • chickpeas
  • ground cumin
    • 1 teaspoon
    • ground cumin
  • grape tomatoes
    • 1/4 pint
    • grape tomatoes
  • feta cheese
    • 7 ounces
    • feta cheese
  • harissa
    • 1 packet
    • harissa
  • Champagne vinegar
    • 1 tablespoon
    • Champagne vinegar

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • aluminum foil
  • 2 baking sheets
  • potato masher (optional)

Cooking Steps

  1. Cook quinoa

    Cook quinoa

    Preheat oven to 450°F. In a small pot, combine quinoa, 1 cup water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove pot from heat and let stand, still covered, for 10 minutes.

  2. Prepare ingredients

    Prepare ingredients

    While quinoa cooks, rinse all produce. Halve cucumber lengthwise, then cut crosswise into ¼-inch half-moons. Roughly chop basil and mint leaves, discarding stems. Roughly chop olives. Drain and rinse chickpeas and pat dry with paper towel. Line 2 baking sheets with foil.

  3. Roast chickpeas and tomatoes

    Roast chickpeas and tomatoes

    On 1 half of 1 prepared baking sheet, toss chickpeas with cumin and, using a fork or potato masher, mash slightly. Drizzle over 2 teaspoons olive oil and season with ¼ teaspoon salt and pepper as desired. On other half of sheet, toss whole grape tomatoes with 1 teaspoon olive oil and pepper as desired. Roast until chickpeas are crispy and tomatoes are softened, 10-12 minutes.

  4. Bake feta

    Bake feta

    While chickpeas and tomatoes roast, place feta block on other prepared baking sheet, then rub all over with harissa. Bake until brick red and slightly browned, 7-10 minutes.

  5. Make cucumber salad

    Make cucumber salad

    While feta bakes, in a large bowl, whisk together Champagne vinegar, 1½ tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. Once roasted, add grape tomatoes to bowl with vinaigrette, and, using a spoon, mash to release their juices. Add cucumber and olives and toss to combine.

  6. Plate crispy chickpea bowls

    Plate crispy chickpea bowls

    Divide quinoa between serving bowls, then spoon over crispy chickpeas and cucumber and olive salad. Crumble over harissa-baked feta, garnish with basil and mint, and dig in! 

What is Plated?
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    1. Pick chef-designed recipes.

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    2. Get your customized box.

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  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

    Experience quality time—in the kitchen and at the table—with the people that matter most.