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 ¼ 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, 1⅓ cups water, and ⅛ 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 ⅛ 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 ⅛ 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 ⅛ 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.

Nutritional Information

Per Serving: 364 Calories, Total Fat: 18 g, Saturated Fat: 3 g, Cholesterol: 6 mg, Carbohydrates: 41 g, Fiber: 9 g, Total Sugars: 7 g, Added Sugars: 0 g, Protein: 12 g, Sodium: 465 mg, Potassium: 558 mg, Phosphorus: 275 mg, Iron: 3 mg, Folate: 133 mcg, Calcium: 127 mg, Vitamin A: 3335 IU, Vitamin C: 82 mg, Vitamin D: 1 IU

© Dotdash Meredith. All rights reserved. Used with permission.

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