Chickpea and Quinoa High Protein Bowl
A wholesome and protein-packed chickpea and quinoa bowl with vibrant vegetables and a zesty lemon-tahini dressing, perfect for a modern healthy meal.
15 min
Prep
25 min
Cook
4
Serves
420
Calories
Macros · per serving
31g protein
58g carbs
12g fat
Ingredients
For 4 servings
- 2 cans chickpeas
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 1 red bell pepper
- 1 cucumber
- 1 cup cherry tomatoes
- 2 cups spinach
- 1 lemon
- 2 tablespoons tahini
- 1 clove garlic
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse and drain the chickpeas, then set aside.
- 2
In a saucepan, combine quinoa and water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- 3
While quinoa is cooking, chop the red bell pepper and cucumber into bite-sized pieces, and halve the cherry tomatoes.
- 4
In a small bowl, mix the juice of the lemon, tahini, minced garlic clove, and 1 tablespoon of olive oil. Season with salt and black pepper to taste.
- 5
In a large pan, heat the remaining tablespoon of olive oil over medium heat. Add chickpeas and sauté for 5 minutes until slightly crispy.
- 6
In a large bowl, combine cooked quinoa, chickpeas, chopped vegetables, and spinach.
- 7
Drizzle the lemon-tahini dressing over the chickpea and quinoa mixture, then toss gently to combine. Adjust seasoning if necessary.
- 8
Serve the chickpea and quinoa bowl warm or at room temperature.
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