why make this recipe
The Easy Herb Lemon Chickpea Bowl is a delightful dish that combines fresh ingredients, vibrant flavors, and plenty of nutrients. It’s not only simple to make but also perfect for any meal—whether for a hearty lunch, light dinner, or a meal prep option for the week. Chickpeas provide protein and fiber, while fresh herbs add a burst of flavor. Plus, it’s vegetarian and can easily be made vegan by omitting the feta cheese.
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, then set aside.
- In a large bowl, combine the rinsed chickpeas and 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 with toasted nuts and crumbled feta cheese.
how to serve Easy Herb Lemon Chickpea Bowl
Serve the Easy Herb Lemon Chickpea Bowl in individual bowls. Start with a base of quinoa or brown rice, then add the herb-infused chickpeas and fresh vegetable mix. Sprinkle with toasted nuts and feta cheese on top for a flavorful finish. Enjoy it warm or chilled!
how to store Easy Herb Lemon Chickpea Bowl
The Easy Herb Lemon Chickpea Bowl can be stored in an airtight container in the fridge for up to three days. If you want to keep the salad fresh, store the chickpeas and veggies separately from the quinoa or rice. Reheat the grains before serving, or enjoy the salad cold.
tips to make Easy Herb Lemon Chickpea Bowl
- Use fresh herbs to enhance the flavor; dried herbs may not provide the same freshness.
- Adjust the lemon juice and olive oil based on your taste preference.
- Try adding avocado for extra creaminess and nutrition.
- This bowl tastes even better after sitting for a bit; let it marinate in the fridge for an hour before serving for full flavor.
variation
Feel free to customize this bowl by adding different proteins like grilled chicken or shrimp for non-vegetarians. You can also switch up the grains between quinoa, brown rice, or even couscous. For a spicy kick, add some diced jalapeños or red pepper flakes!
FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare the components ahead of time and assemble them when you’re ready to eat.
2. Is this recipe gluten-free?
Yes, if you use quinoa or substitute brown rice for a gluten-free grain, this dish is gluten-free.
3. Can I use canned chickpeas?
Yes, canned chickpeas are perfect for this recipe. Just be sure to rinse and drain them well before use.
Easy Herb Lemon Chickpea Bowl
Ingredients
Method
- In a small bowl, whisk together the fresh lemon juice, olive oil, minced garlic, salt, and pepper, then set aside.
- In a large bowl, combine the rinsed chickpeas and 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 with toasted nuts and crumbled feta cheese.