Ingredients
Scale
- 1 cup uncooked quinoa
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 red bell pepper, chopped
- 1/4 cup extra virgin olive oil, divided
- 2 tablespoons fresh lemon juice
- 1/2 cup crumbled feta cheese
- 1 cup halved cherry tomatoes
- 1 teaspoon dried oregano
Instructions
- Step 1: Cook the quinoa according to package directions (typically 1 cup quinoa to 2 cups water). While the quinoa cooks, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: In a bowl, toss the rinsed chickpeas and chopped red bell pepper with 1 tablespoon of olive oil, the dried oregano, salt, and pepper. Spread the mixture evenly on the prepared baking sheet and roast for 15-20 minutes until the peppers are tender and the chickpeas are slightly crispy.
- Step 3: Prepare the dressing by whisking together the remaining 3 tablespoons of olive oil and the 2 tablespoons of fresh lemon juice in a small bowl. Season the dressing with a pinch of salt and pepper to taste.
- Step 4: Once the quinoa is cooked and the vegetables are roasted, divide the quinoa evenly among 4 serving bowls to form the base.
- Step 5: Top the quinoa with the warm roasted chickpeas and bell pepper. Add the fresh cherry tomatoes and sprinkle the crumbled feta cheese over the top of each bowl. Drizzle generously with the lemon-olive oil dressing before serving.
Notes
- For convenient future meals, store the roasted chickpeas, bell peppers, and cooked quinoa separately from the feta, tomatoes, and dressing, adding the fresh elements only just before eating.
- If you enjoy your bowl warm, gently reheat the roasted vegetables in a dry skillet for 2-3 minutes to revive their crisp texture, then pile them onto the cold quinoa base.
- For a richer depth of flavor, add 1/4 teaspoon of smoked paprika to the chickpea and bell pepper mixture before roasting.
- To ensure your chickpeas get optimally crispy, make sure they are thoroughly dried (pat them with a towel!) before tossing with oil, and spread them on the baking sheet without overcrowding.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American