Hearty Mediterranean Fiber-Boosted Bowl with Lemon-Herb Quinoa and Spicy Roasted Chickpeas

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp salt
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1 cup spinach, chopped
• 1 cup red onion, thinly sliced

• 1 lemon juice and zest
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped

• 1 cup feta cheese, crumbled
• 2 tbsp sunflower seeds

Method

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   In a medium saucepan, bring quinoa and water to a boil. Reduce heat, cover, and simmer for about 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
3. 03
   While the quinoa is cooking, prepare the chickpeas by spreading them on a baking sheet. Toss with olive oil, cumin, paprika, and half of the salt until well coated.
4. 04
   Roast the chickpeas in the oven for 20-25 minutes, shaking the pan halfway through, until they are crispy.
5. 05
   In a large bowl, combine cherry tomatoes, cucumber, spinach, and red onion.
6. 06
   Once the quinoa is ready, add lemon juice, zest, parsley, mint, and remaining salt. Mix thoroughly.
7. 07
   To assemble the bowls, divide the quinoa among four bowls, top with the vegetable mixture, then add the roasted chickpeas.
8. 08
   Sprinkle each bowl with crumbled feta and sunflower seeds before serving.