Cooking Time
20 Mins
Category
lunch
Chickpea and Quinoa Bowl
Why it helps
Chickpeas provide about 14.5 grams of plant-based protein and 12.5 grams of dietary fibre per cooked cup, which can aid digestion and help keep you feeling fuller for longer. Because chickpeas are low on the glycemic index, they will not cause blood sugar levels to spike the way refined carbohydrates can. Quinoa adds magnesium and additional fibre, and fresh vegetables contribute vitamin C and antioxidants, making this a balanced lunch that supports lasting fullness through the afternoon.
Ingredients
3/4 cup dry quinoa, rinsed
1 1/2 cups water
1 can (400g) chickpeas, drained and rinsed
1 cup cucumber, diced
1 cup cherry tomatoes, halved
1/2 red bell pepper, diced
1/4 red onion, thinly sliced
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon dried oregano
Salt, to taste
Black pepper, to taste
Methods
Add the quinoa and water to a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the water is absorbed.
Fluff the cooked quinoa with a fork and let it cool slightly.
In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red bell pepper, and red onion.
Add the cooled quinoa to the bowl and toss gently.
In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
Pour the dressing over the bowl and toss to combine.
Serve immediately, or chill in the fridge for a make-ahead lunch.