THE RECIPE KITCHEN
Roasted chickpea quinoa plates
A plant-based bowl with fiber and varied textures.
What you’ll need
- 1½ cups cooked chickpeas
- 1 cup cooked quinoa
- 2 cups roasted carrots and zucchini
- 2 tsp olive oil
- 1 lemon
- Parsley and cumin
Make it
- Roast vegetables with oil and cumin until tender.
- Warm chickpeas and quinoa.
- Divide and finish with lemon and parsley.
Rounded nutrition estimate from the listed ingredients. Brands, portions and substitutions change values.
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