Crispy Chickpea Grain Bowl with Lemon Vinaigrette

Crispy Chickpea Grain Bowl with Lemon Vinaigrette

2 Reviews
From: Diabetic Living Magazine, Winter 2019

Our favorite part of these vegetarian grain bowls is the tangy lemon vinaigrette, which ties together a satisfying combo of quinoa, toasted pumpkin seeds, and roasted chickpeas and kale. Whip them up for easy meal-prep lunches or a healthy and satisfying dinner.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • ⅔ cup quinoa
  • 1⅓ cups water plus 1 tablespoon, divided
  • ⅛ teaspoon salt plus ¼ teaspoon, divided
  • 1 (15 ounce) can no-salt-added chickpeas, rinsed
  • 1 small red onion, thinly sliced
  • 4 teaspoons extra-virgin olive oil plus 2 tablespoons, divided
  • ¼ teaspoon ground pepper, divided
  • 1 bunch kale, stems removed, thinly sliced (about 5 cups)
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 1 red bell pepper, thinly sliced
  • ¼ cup crumbled feta cheese
  • 2 tablespoons toasted pumpkin seeds


  • Prep

  • Ready In

  1. Preheat oven to 400°F. Coat a large rimmed baking sheet liberally with cooking spray.
  2. Combine quinoa, 1⅓ cups water, and ⅛ teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer until the quinoa is tender, about 15 minutes. Drain any excess water.
  3. Meanwhile, pat chickpeas dry with a paper towel. Toss with onion, 2 teaspoons oil, and ⅛ teaspoon each salt and pepper in a large bowl. Spread out on the prepared baking sheet. Roast for 15 minutes.
  4. Toss kale with 2 teaspoons oil and the remaining ⅛ teaspoon salt in the large bowl. Stir the kale into the chickpeas and roast for 15 minutes more.
  5. Whisk mustard, garlic, lemon zest, lemon juice, the remaining 1 tablespoon water and the remaining ⅛ teaspoon pepper in a small bowl. Whisk in the remaining 2 tablespoons oil.
  6. Divide the quinoa among 4 serving bowls. Top with the kale mixture, bell pepper slices, feta, and pumpkin seeds. Drizzle with the vinaigrette.

Nutrition information

  • Serving size: 1½ cups salad and 1 tablespoon vinaigrette
  • Per serving: 370 calories; 18 g fat(4 g sat); 9 g fiber; 41 g carbohydrates; 12 g protein; 133 mcg folate; 8 mg cholesterol; 7 g sugars; 3,345 IU vitamin A; 82 mg vitamin C; 139 mg calcium; 3 mg iron; 486 mg sodium; 562 mg potassium
  • Nutrition Bonus: Vitamin C (137% daily value), Vitamin A (67% dv), Folate (33% dv)
  • Carbohydrate Servings:

Reviews 2

August 05, 2019
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By: cokathy
I love this recipe and make it often! I have shared it with many people, because it is that good!
December 21, 2018
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By: Jackstng
This was outstanding. Wonderful taste. I was out of quinoa so I made lentils and rice. I had Meyer lemons instead of regular and that worked too. Definite do over. Everyone liked it
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