Servings: 1 Serving
Calories: 399kcal
Ingredients
- ¾ cup cooked quinoa follow cooking directions on package
- ¼ cucumber thinly sliced
- ¼ cup cherry tomatoes halved
- ⅓ avocado diced
- 2 tbsp red onions pickled - jarred or homemade
- ⅛ cup bell peeper diced (optional)
- 1 pinch paprika any kind
- 1 tbsp hummus can substitute Greek yogurt
Roasted Chickpeas
- ⅓ cup chickpeas canned - drained, rinsed, and patted dry
- olive oil for drizzling
- ¼ teaspoon smoked paprika
- ⅛ teaspoon ground cumin
- 1 pinch sea salt
- 1 pinch cayenne pepper
Instructions
- Cook the quinoa according to this recipe.
- Meanwhile, make the roasted chickpeas: Preheat the oven to 425°F and line a baking sheet with parchment paper (optional).
- Place the chickpeas on the baking sheet. Drizzle with olive oil and sprinkle with the smoked paprika, cumin, salt, and cayenne. Toss to coat and spread evenly on the baking sheet. Roast for 20 to 30 minutes, or until golden brown and crisp.
- Assemble bowls with quinoa, roasted chickpeas, cucumbers, tomatoes, and avocado. Top with pickled onions, pinches of paprika, and yogurt.
Notes
The roasted chickpeas make a delicious snack!
Nutrition
Calories: 399kcal | Carbohydrates: 56g | Protein: 15g | Fat: 14g | Saturated Fat: 2g
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