Crispy Chickpea Grain Bowl with Lemon Vinaigrette
Our favorite part of these vegetarian grain bowls is the tangy lemon vinaigrette, which ties together a satisfying combo of quinoa, toasted pumpkin seeds, roasted chickpeas and kale. Whip them up for easy meal-prep lunches or a healthy and satisfying dinner.
Ingredients
- ⅔ cup quinoa
- 1⅓ cups water plus 1 tablespoon, divided
- ⅛ teaspoon salt plus 1/4 teaspoon, divided
- 1 (15 ounce) can no-salt-added chickpeas, rinsed
- 1 small red onion, thinly sliced
- 4 teaspoons extra-virgin olive oil plus 2 tablespoons, divided
- ¼ teaspoon ground pepper, divided
- 1 bunch kale, stems removed, thinly sliced (about 5 cups)
- 1 teaspoon dijon mustard
- 1 clove garlic, minced
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1 red bell pepper, thinly sliced
- ¼ cup crumbled feta cheese
- 2 tablespoons toasted pumpkin seeds