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Chickpea and Quinoa Bowl

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A healthy, simple meal that combines warm quinoa, crispy chickpeas, and roasted vegetables with fresh arugula and a light vegan yogurt topping.

Ingredients

Scale
  • 1 cup quinoa
  • 1 3/4 cup water
  • 1/2 tsp salt
  • 1 handful fresh arugula
  • 1 can chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste
  • 1 white onion, thinly sliced
  • 1 red bell pepper, sliced
  • 1 cup cherry tomatoes
  • 1–2 tbsp vegan plain yogurt
  • 1 tbsp fresh parsley, chopped
  • 1 lime, sliced in quarters

Instructions

  1. Rinse quinoa under cold water to remove bitterness. Combine quinoa, water, and a pinch of salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.
  2. Heat olive oil in a skillet over medium heat. Add chickpeas, garlic powder, salt, and black pepper. Cook until golden and crispy, about 7-10 minutes. For extra crispiness, ensure chickpeas are dry.
  3. Remove chickpeas and set aside. In the same skillet, sauté onion and red pepper for 5 minutes. Add cherry tomatoes; cook until tender and slightly caramelized (about 3-4 minutes).
  4. In a serving bowl, layer arugula, then warm quinoa, chickpeas, and vegetables. Top with vegan yogurt, fresh parsley, and lime juice.
  5. Serve immediately or cool for later packing.

Notes

This bowl is diabetic-friendly when portions are controlled and no high-sugar dressings are used. For a light drink, consider serving a small mocktail on the side.

Nutrition

Keywords: chickpea bowl, quinoa recipe, vegan meal prep, gluten free, healthy bowl

Find it online: https://alexandrarecipes.com/chickpea-quinoa-bowl/