2 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh dill
1/2 teaspoon ground black pepper
1 English cucumber, seeded and diced
14-ounces of Chickpeas , rinsed, drained and cooked
9 ounces of Quinoa, cooked
6 cups spring mix
1 avocado, quartered and sliced
2 medium red beets, cut into thin matchsticks
1/2 cup pitted Kalamata olives
1/4 cup toasted pine nuts
1 lemon, cut into wedges
1 teaspoon kosher salt


1.In a medium bowl, whisk together lemon juice and olive oil with parsley, mint, dill, salt and pepper.
2.Add cucumber and toss, then spoon cucumber into a separate bowl, leaving the herb mixture behind.
3.Next, add the garbanzo beans to the herb mixture, toss to coat and set aside.
4.To assemble, place ½ cup ­­­­cooked grains in each of the 4 serving bowls.
5.Add spring mix to bowls, then top with cucumbers, garbanzo beans, avocados, beets, olives and pine nuts.
6.Tuck a wedge of lemon into each bowl and serve.

This veggie-packed Mediterranean grain bowl boasts big, bright flavors and comes together quickly on a weeknight.