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⅔ cup quinoa
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1⅓ cups water plus 1 tablespoon, divided
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⅛ teaspoon salt plus 1/4 teaspoon, divided
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1 (15 ounce) can no-salt-added chickpeas, rinsed
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1 small red onion, thinly sliced
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4 teaspoons extra-virgin olive oil plus 2 tablespoons, divided
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¼ teaspoon ground pepper, divided
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1 bunch kale, stems removed, thinly sliced (about 5 cups)
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1 teaspoon Dijon mustard
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1 clove garlic, minced
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2 teaspoons lemon zest
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2 tablespoons lemon juice
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1 red bell pepper, thinly sliced
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¼ cup crumbled feta cheese
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2 tablespoons toasted pumpkin seeds
Crispy Chickpea Grain Bowl with Lemon Vinaigrette
Our favorite part of these vegetarian grain bowls is the tangy lemon vinaigrette, which ties together a satisfying combo of quinoa, toasted pumpkin seeds, roasted chickpeas and kale. Whip them up for easy meal-prep lunches or a healthy and satisfying dinner.
Nutrition Information
228
Calories
13g
Carbohydrates
18g
Protein
263mg
Potassium
2g
Fiber
9g
Sugar
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