why make this recipe
The Easy Herb Lemon Chickpea Bowl is a vibrant and refreshing dish that is not only simple to make but also packed with nutrients. It’s perfect for lunch or dinner and can easily fit into a plant-based diet. The combination of herbs, veggies, and protein-rich chickpeas makes this bowl both tasty and satisfying. Plus, it’s quick to prepare, making it great for busy days.
how to make Easy Herb Lemon Chickpea Bowl
Ingredients :
- 1 can chickpeas (rinsed and drained)
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic (minced)
- Salt & pepper (to taste)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup fresh cilantro (chopped)
- 1/4 cup fresh mint (chopped)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber slices
- 1/2 medium red onion (thinly sliced)
- 1 cup cooked quinoa or brown rice
- 1/4 cup toasted pine nuts or almonds
- 1/4 cup feta cheese (crumbled)
Directions :
- In a small bowl, whisk together the fresh lemon juice, olive oil, minced garlic, salt, and pepper. Set it aside.
- In a large bowl, combine the rinsed chickpeas with the lemon dressing, mixing until well coated.
- Gently stir in the chopped parsley, cilantro, and mint.
- In another bowl, toss together the cherry tomatoes, cucumber, and red onion.
- To serve, layer the cooked quinoa or brown rice in bowls. Top with the herb chickpea mixture and add the fresh veggies.
- Finish the bowls with toasted nuts and crumbled feta cheese.
how to serve Easy Herb Lemon Chickpea Bowl
Serve the Chickpea Bowl immediately after making it for the best flavor. It makes a great main dish or can be served as a side. You can add extra lemon on the side for those who like a stronger citrus flavor.
how to store Easy Herb Lemon Chickpea Bowl
If you have leftovers, store the bowl in an airtight container in the fridge. It’s best consumed within 2-3 days. Keep the dressing separate if you don’t want the vegetables to become too soggy.
tips to make Easy Herb Lemon Chickpea Bowl
- Make sure to rinse the chickpeas well to remove any excess sodium.
- Feel free to mix in any other vegetables you have on hand. Bell peppers or avocados are excellent additions.
- Adjust the herbs to your liking; this recipe is very flexible.
variation
You can also turn this bowl into a wrap by using a large lettuce leaf or a tortilla to wrap all the ingredients together. For a heartier meal, add grilled chicken or shrimp.
FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare the chickpea mixture and veggies ahead of time and store them separately in the fridge. Just layer everything together when you’re ready to eat.
2. Is this recipe vegan?
Yes, the Easy Herb Lemon Chickpea Bowl is vegan if you omit the feta cheese or use a vegan cheese alternative.
3. What can I use instead of chickpeas?
You can substitute chickpeas with black beans or lentils if you prefer. Both options will offer a good source of protein.
Easy Herb Lemon Chickpea Bowl
Ingredients
Method
- In a small bowl, whisk together the fresh lemon juice, olive oil, minced garlic, salt, and pepper. Set it aside.
- In a large bowl, combine the rinsed chickpeas with the lemon dressing, mixing until well coated.
- Gently stir in the chopped parsley, cilantro, and mint.
- In another bowl, toss together the cherry tomatoes, cucumber, and red onion.
- To serve, layer the cooked quinoa or brown rice in bowls.
- Top with the herb chickpea mixture and add the fresh veggies.
- Finish the bowls with toasted nuts and crumbled feta cheese.
