Description
This chickpea quinoa bowl is filled with crispy chickpeas, fluffy quinoa, and plenty of toppings to add lots of flavor. Swap in what you have on hand and give these bowls a try!
Ingredients
Units
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- 1 cup uncooked quinoa, rinsed
- 1 3/4 cups vegetable broth
- 1 (15 ounce) can chickpeas, drained, rinsed, and patted dry
- 1 head broccoli, chopped into large florets
- 2 tablespoons olive oil, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon salt, divided
- 1/4 teaspoon pepper
- 1/2 cup feta, cubed
- 1/2 cup hummus
- 1/4 cup herb dressing
Instructions
- Preheat the oven to 425°F and line two baking sheets with parchment paper.
- Add the quinoa and broth to a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, until the liquid is absorbed. Remove from the heat and let it sit, covered, for 5 minutes, then fluff with a fork.
- While the quinoa cooks, toss the chickpeas with 1 tablespoon olive oil, the garlic powder, smoked paprika, 1/2 teaspoon salt, and the black pepper. Spread them on one baking sheet in a single layer.
- Toss the broccoli with the remaining 1 tablespoon olive oil and remaining 1/4 teaspoon salt. Spread on the second baking sheet.
- Roast both for 20 to 25 minutes, shaking the chickpea pan halfway through, until the chickpeas are crisp and the broccoli edges are browned.
- Divide the quinoa between four bowls. Top with the roasted chickpeas and broccoli, a spoonful of hummus, and a sprinkle of feta. Drizzle with the herb dressing and serve warm.