Chickpea & Quinoa Bowl With Roasted Red Pepper Sauce

Quinoa and chickpeas pack this vegetarian grain bowl with plenty of plant-based protein. Whip up a batch of these Mediterranean-inspired meals and pack in containers with lids to stash in the fridge for easy, healthy grab and go lunches all week long.

Prep/Cook Time: 20 Minutes, Servings: 4

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Ingredients

• 1 7-ounce jar roasted red peppers, rinsed
• ¼ cup slivered almonds
• 4 tablespoons extra-virgin olive oil, divided
• 1 small clove garlic, crushed
• 1 teaspoon paprika
• ½ teaspoon ground cumin
• ¼ teaspoon crushed red pepper (optional)
• 2 cups cooked quinoa
• ¼ cup Kalamata olives, chopped
• ¼ cup finely chopped red onion
• 1 15-ounce can chickpeas, rinsed
• 1 cup diced cucumber
• ¼ cup crumbled feta cheese
• 2 tablespoons finely chopped fresh parsley

Directions

1. Place peppers, almonds, 2 tablespoons oil, garlic, paprika, cumin and crushed red pepper (if using) in a mini food processor. Puree until fairly smooth.
2. Combine quinoa, olives, red onion and the remaining 2 tablespoons oil in a medium bowl.
3. To serve, divide the quinoa mixture among 4 bowls and top with equal amounts of the chickpeas, cucumber and the red pepper sauce. Sprinkle with feta and parsley.

Nutritional Information

Per Serving: 471 Calories, Total Fat: 24 g, Saturated Fat: 4 g, Cholesterol: 6 mg, Carbohydrates: 49 g, Fiber: 8 g, Total Sugars: 2 g, Added Sugars: 0 g, Protein: 12 g, Sodium: 622 mg, Potassium: 441 mg, Phosphorus: 284 mg, Iron: 3 mg, Folate: 105 mcg, Calcium: 121 mg, Vitamin A: 1130 IU, Vitamin C: 10 mg, Vitamin D: 1 IU

© Dotdash Meredith. All rights reserved. Used with permission.