Quinoa and Za'atar Chickpea Bowl

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

1unitChickpeas

10gPine Nuts

2unitHummus

1unitMulticolor Cherry Tomatoes

1unitFresh Italian Parsley

2unitLebanese Cucumber(s)

1unitLemon

8gZa'atar

What you need Baking sheet, pot, pan, bowl, strainer.

484 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 75g

25%

fat 13g

20%

cholesterol 0mg

fiber 16g

64%

protein 21g

saturated 1g

sodium 442mg

18%

sugar 11g

trans 0g

Quinoa and Za’atar Chickpea Bowl

Quinoa and Za'atar Chickpea Bowl