Chickpea and Quinoa bowl
Chickpea and quinoa bowl brings together the nutty earthiness of quinoa, peppery arugula, crispy spiced chickpeas, and sautéed sweet vegetables, all topped with a refreshing dollop of vegan yogurt, a sprinkle of parsley, and a splash of lime juice. It’s the perfect example of how simple, real ingredients can come together to make something greater than the sum of its parts.
Ingredients
Base
- 1 cup quinoa
- 1¾ cup water
- ½ tsp salt
- 1 handful fresh arugula
Chickpeas
- 1 can chickpeas drained and rinsed
- 1 tbsp olive oil
- ½ tsp garlic powder
- salt and black pepper to taste
Vegetbales
- 1 white onion thinly sliced
- 1 red bell pepper sliced
- 1 cup cheryy tomatoes
Toppings
- 1-2 tbsp vegan plain yogurt
- 1 tbsp fresh parsley chopped
- 1 lime sliced in quarters
Instructions
- Cook the Quinoa. If you haven’t already cooked the quinoa, start here. To cook: Rinse 1 cup dry quinoa under cold water to remove bitterness. Combine it in a saucepan with 1 ¾ cup water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until all the water is absorbed. Fluff with a fork and set aside.
- Sauté the Chickpeas. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chickpeas and season with garlic powder salt and black pepper. Cook, stirring occasionally, until golden and slightly crispy on the outside (about 7–10 minutes). Tip: For even crispier chickpeas, make sure they’re as dry as possible before cooking. You can also add a pinch of smoked paprika or cumin if you want extra depth.
- Cook the Vegetables. Once the chickpeas are golden, remove them and set aside. Add the sliced onion and red pepper to the pan with a touch more oil if needed. Sauté for 5 minutes, then add cherry tomatoes and cook for another 3–4 minutes until everything is tender and slightly caramelized. Let the veggies soak up some of the flavor from the pan – that’s where the magic happens.
- Assemble the Bowl. In a large serving bowl (or two smaller ones): Add a bed of arugula. Spoon in the warm quinoa. Pile on the sautéed chickpeas and vegetables. Add a dollop of vegan yogurt, sprinkle with fresh parsley, and drizzle with lime juice. Serve immediately, or let it cool and pack it up for later – it holds up beautifully!