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Ingredients for 2 Servings

  • 2 cups
    Baby spinach
  • 1 cup
    Jumbo lump crap meat, shredded with fork
  • 1/2 cup
    Kalamata olives, pitted
  • 1 cup
    Quinoa, cooked to package instructions
  • 1 cup
    Grape tomatoes, halved
  • 2
    Cucumbers peeled, halved lengthwise and sliced
  • 3/4
    Feta cheese crumbles
  • 1/3
    Yellow bell pepper, seeded and chopped
  • 1/3
    Red bell pepper, seeded and chopped
  • 3 tbsp
    Basil, fresh
  • 2 tbsp
    Oregano, fresh
  • Roasted chickpeas (recipe below)
  • Pomegranate dressing
  • —
  • Roasted chickpeas
  • 1 tsp
    Olive oil
  • 1 can
    Chickpeas, drained, rinsed and dried. Skins discarded
  • 1/4 tsp
    Dried Basil
  • 1/4 tsp
    Garlic powder
  • Salt and pepper

Total Time

  • Preparation Time
    20 mins
  • Cooking Time
    30 min

Method

  1. Prepare quinoa according to package instructions and split quinoa into two bowls.
  2. To roast chickpeas: Move the oven rack to the middle position and preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper for easy cleanup.
  3. In a small bowl, combine chickpeas with olive, basil, garlic powder, ΒΌ teaspoon salt and 1/8 teaspoon pepper. Spread in a single layer on the prepared baking sheet.
  4. Bake for 30 minutes, stirring the chickpeas and rotating the baking sheet halfway through. Remove from the oven and cool slightly.
  5. To make the bowls: Layer quinoa, spinach, grape tomato halves, cucumbers, bell peppers, roasted chickpeas, olives, crab meat, feta crumbles, basil and oregano.
  6. Drizzle pomegranate dressing on bowl and serve.
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