Quinoa Bowl with Chickpeas and Vegetables
A cold bowl of quinoa, chickpeas and crunchy vegetables. Easy to prepare ahead and still good from the box the next day.
Ingredients
- 200 g cooked quinoa
- 120 g chickpeas (canned, drained)
- 40 g cucumber, diced
- 40 g bell pepper, diced
- 1 tbsp olive oil
- 1 tsp lemon juice
- Salt and pepper, to taste
Nutrition
| per 100 g | per serving | |
|---|---|---|
| Calories | 138.9 kcal | 575 kcal |
| Protein | 4.9 g | 20 g |
| Carbs | 17.8 g | 74 g |
| Sugars | 2.4 g | 10 g |
| Fiber | 3.8 g | 16 g |
| Fat | 5 g | 21 g |
Instructions
- 1
Prepare the chickpeas
Drain the chickpeas, rinse briefly and let them drain well — this keeps the bowl fresh rather than watery.
- 2
Chop the vegetables
Cut the cucumber and bell pepper into roughly even dice.
- 3
Combine
Toss the quinoa, chickpeas and vegetables together in a bowl without mashing the quinoa.
- 4
Season
Drizzle with olive oil and lemon juice, season with salt and pepper. Serve cold or lukewarm.
Tip
Meal prep: add the dressing just before eating to keep the vegetables crisp.
Nutritional values are estimates. Recipes are inspiration, not medical or dietary advice — always adjust to your own needs and consult a healthcare professional for personal dietary guidance.
