Crispy Quinoa Chickpea and Cabbage Bowl
Crispy Quinoa Chickpea and Cabbage Bowl is 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.
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!