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Quinoa and Za’atar Chickpea Bowl

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Quinoa and Za'atar Chickpea Bowl

with cherry tomatoes and hummus

Informations supplémentaires
30 min. | 484 kcal | easy | Vegetarian, Even better the next day | Printable version
1. Cook the chickpeas Preheat the oven to 425 °F . Spread the chickpeas on a baking sheet. Add the spices and a drizzle of olive oil. Bake for 20-25 minutes.
2. Cook the quinoa Rinse the quinoa. Bring a pot of water to a boil. Add the quinoa and cook 14-15 minutes until tender. Drain. Once cooked, add the juice of half a lemon and a drizzle of olive oil.
3. Setup Chop the parsley. Cut the lemon and cherry tomatoes in half. Dice the cucumbers. It's possible to keep some vegetables to serve as crudités.
4. Make the salad In a bowl, combine the cherry tomatoes, the cucumbers, the parsley and the juice of half a lemon. Season with salt and pepper and mix well.
5. Toast the pine nuts Heat a pan over medium-high heat. Add the pine nuts and toast until golden brown. 2-3 minutes. Remove from the pan.
6. Plate your dish Serve the crispy chickpeas with the quinoa and the tomato salad. Garnish with the hummus and the pine nuts. Bon appétit!
100gWhite Quinoa
10gPine Nuts
1unitMulticolor Cherry Tomatoes
1unitFresh Italian Parsley
2unitLebanese Cucumber(s)
What you need Baking sheet, pot, pan, bowl, strainer.
484 kcal
% daily value
% daily value
carbohydrate 75g
fat 13g
cholesterol 0mg
fiber 16g
protein 21g
saturated 1g
sodium 442mg
sugar 11g
trans 0g