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Crispy Chickpea Bowls

Crispy Chickpea Bowls with Harissa-Baked Feta

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Recipe Details


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

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 840
  • Protein 32g
  • Total Carb 80g
  • Total Fat 47g

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
    2/3 cup
    red quinoa
  • English cucumber
    English cucumber
  • basil
    1/4 ounce
  • mint
    1/4 ounce
  • Niçoise olives
    1/4 cup
    Niçoise olives
  • chickpeas
    1 can
  • ground cumin
    1 teaspoon
    ground cumin
  • grape tomatoes
    1/4 pint
    grape tomatoes
  • feta cheese
    6 ounces
    feta cheese
  • harissa
    1 packet
  • Champagne vinegar
    1 tablespoon
    Champagne vinegar
  • aluminum tin
    aluminum tin

What You’ll Need

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

Cooking Steps

  1. Cook quinoa

    Cook quinoa

    Preheat oven to 450°F. In a small pot, combine quinoa, 1⅓ cups 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 set aside, still covered, until ready to serve.

  2. Prepare ingredients

    Prepare ingredients

    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. Line a baking sheet with foil.

  3. Roast chickpeas and tomatoes

    Roast chickpeas and tomatoes

    On 1 half of baking sheet, toss chickpeas with cumin and mash slightly with a fork or potato masher. Drizzle over olive oil and season with ¼ teaspoon salt and pepper as desired. On other half of baking sheet, toss 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 in tin, reshaping if bent, then rub all over with harissa. Bake alongside chickpeas and tomatoes until brick red and slightly browned, 7-10 minutes. 

  5. Make salad

    Make 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 tomatoes to bowl with vinaigrette, mash with a fork or potato masher to release their juices, then whisk to combine. Add cucumber and olives and toss to combine.

  6. Plate chickpea bowls

    Plate 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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    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.