Lunch
Chickpea quinoa bowl
Fluffy quinoa topped with crispy roasted chickpeas, avocado and fresh greens.
10 min
Prep
20 min
Cook
2
Serves
480
kcal
Easy
Ingredients
- 1 cup (170 g) quinoa
- 1 can (400 g) chickpeas, drained
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 avocado, sliced
- 1 cucumber, sliced
- 4 radishes, sliced
- 2 handfuls rocket
- Juice of 1 lemon
- Salt and pepper
Nutrition per serving
18g
Protein
58g
Carbs
20g
Fat
14g
Fibre
Nutrition values are approximate estimates.
Method
- 1
Heat the oven to 200°C. Rinse the quinoa well.
- 2
Cook the quinoa in 2 cups of water for 15 minutes, then cover and rest 5 minutes.
- 3
Pat the chickpeas dry, toss with olive oil, paprika and salt, and roast for 20 minutes until crispy.
- 4
Whisk lemon juice with a pinch of salt and pepper for the dressing.
- 5
Divide quinoa between bowls and top with chickpeas, avocado, cucumber, radish and rocket.
- 6
Drizzle with the dressing and serve.
Health tip
Chickpeas and quinoa together give plant protein and plenty of fibre to keep you full for hours.