Crispy Quinoa Chickpea and Cabbage Bowl
Are you looking for a meal that’s as satisfying as it is nourishing? Look no further than this Crispy Quinoa Chickpea and Cabbage Bowl! Packed with plant-based protein, fiber, and a burst of flavors, this recipe is perfect for lunch, dinner, or meal prep. This bowl strikes the perfect balance of textures and tastes—crunchy roasted chickpeas and quinoa, crisp cabbage, and a creamy yogurt to tie it all together.
Why You’ll Love This Crispy Quinoa Chickpea and Cabbage Bowl
- Quick and Easy: With just a few simple steps, this dish comes together in under 45 minutes.
- Nutritious and Filling: Packed with protein from quinoa and chickpeas, plus loads of veggies, it’s a meal that fuels your body and satisfies your hunger.
- Customizable: You can easily swap out ingredients based on your preferences or what you have on hand.
Tips for Success
- Meal Prep-Friendly: Make the quinoa, chickpeas, and cabbage salad ahead of time for quick and easy assembly during busy weekdays.
- Add More Veggies: Feel free to add extra greens like spinach or arugula for an extra nutritional boost.
- Spice It Up: Add a sprinkle of chili flakes or a dash of hot sauce for some heat.
Why This Bowl is a Winner
This dish not only delivers on flavor but also on health benefits. Quinoa is a complete protein, while chickpeas add heartiness and a delightful crunch. The cabbage and carrots contribute fiber and antioxidants, and the yogurt brings it all together with a creamy, nutty finish. It’s a dish that satisfies your taste buds while nourishing your body.
Ready to give it a try? Share your creations with us and let us know how you customized your bowl! Happy cooking!
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Crispy Quinoa Chickpea and Cabbage Bowl
Ingredients
For crispy chickpeas and quinoa
- 1 ½ cup cooked quinoa
- 1 can chickpeas drained and rinsed
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp cumin
- ⅓ tsp salt
For cabbage salad
- 2 cups shredded cababge
- 1 cup arugula
- ⅓ cup chopped parsley
- 2 tsp dijon mustard
- 1 tsp maple syrup
- 1 tbsp olive oil
- ½ of one lemon juice
- pinch of salt
Other
- 2 tbsp vegan greek yogurt
Instructions
- Start by roasting quinoa and chickpeas. Preheat your oven to 400°F (200°C). To the lined baking sheet add cooked quinoa and chickpeas Toss them with olive oil, smoked paprika, cumin, garlic powder, salt. Slightly mix and roast for 20–25 minutes, shaking the pan halfway through for even crispiness.
- Make the Cabbage salad. To a large bowl combine dijon mustard, maple syrup, olive oil, lemon juice and salt. Mix well. To the sauce add shredded cababge, arugula and chopped parsley. Mix the salad very well.
- Now the fun part—assembly! To the bottom of a large serving bowl dpred evenly yogurt. Then layer with crispy quinoa, cabbage salad and top with crispy chickpeas.
- You can mix everything or serve as layerd salad. Serve immediately, or store components separately for meal prep throughout the week. Enjoy!
