Photo: Joseph Gonzalez
Roasted Chickpeas and Quinoa Veggie Bowl
13 ingredients
10 min + 40 min
2
openrecipes
Quinoa and chickpeas add two different nutty flavors that come together in a flavorful crunch. Adding fresh dill, sautéed cherry tomatoes and zucchini squash make this lunch absolutely elegant and irresistible.
Estimated Nutrition (whole recipe, rough)
633
Calories
20g
Protein
21g
Fat
99g
Carbs
Counts 12 of 16 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Anise | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ⅓ cups Raw Chickpeas
- 2 cups Water
- 2 Tablespoons Canola Oil
- 1 Large Zucchini Squash, Halved
- 6 ounces, weight Cherry Tomatoes
- 2 Tablespoons Chopped Fresh Dill
- ¼ teaspoons Oregano
- ¼ teaspoons Thyme
- ¼ teaspoons Cayenne Pepper
- 5 Anise Seeds
- 1 dash Salt
- 1 cup Cooked Quinoa
- 1 Tablespoon Lemon Juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes