Crispy Chickpea Grain Bowl with Lemon Vinaigrette

The best 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.

Prep/Cook Time: 45 Minutes, Servings: 4

Ingredients

• ⅔ cup quinoa
• 1⅓ cups water plus 1 tablespoon, divided
• ⅛ teaspoon salt plus 1/4 teaspoon, divided
• 1 15-ounce can no-salt added chickpeas, rinsed
• 1 small red onion, thinly sliced
• 4 teaspoons extra-virgin olive oil plus 2 tablespoons, divided
• ¼ teaspoon ground pepper
• 1 bunch kale, stems removed, thinly sliced (about 5 cups)
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice
• 1 red bell pepper, thinly sliced
• ¼ cup crumbled feta cheese
• 2 tablespoons toasted pumpkin seeds

Directions

1. Preheat oven to 400°F. Coat a large rimmed baking sheet liberally with cooking spray.
2. Combine quinoa, 1 1/3 cups water, and 1/8 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer until the quinoa is tender, about 15 minutes. Drain any excess water.
3. Meanwhile, pat chickpeas dry with a paper towel. Toss with onion, 2 teaspoons oil and 1/8 teaspoon each salt and pepper in a large bowl. Spread out on the prepared baking sheet. Roast for 15 minutes.
4. Toss kale with 2 teaspoons oil and the remaining 1/8 teaspoon salt in the large bowl. Stir the kale into the chickpeas and roast for 15 minutes more.
5. Whisk mustard, garlic, lemon zest, lemon juice, the remaining 1 tablespoon water and the remaining 1/8 teaspoon pepper in a small bowl. Whisk in the remaining 2 tablespoons oil.
6. Divide the quinoa among 4 serving bowls. Top with the kale mixture, bell pepper slices, feta and pumpkin seeds. Drizzle with the vinaigrette.

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