Why Make This Recipe
This Easy Herb Lemon Chickpea Bowl is a burst of fresh flavor that combines wholesome ingredients for a healthy and satisfying meal. It’s perfect for lunch or dinner and can easily be customized to fit your taste. Plus, it’s quick to make, making it a great option for busy days.
How to Make Easy Herb Lemon Chickpea Bowls
Ingredients:
- 1 can canned chickpeas (rinsed and drained well)
- 3 tablespoons fresh lemon juice (adds bright zing)
- 2 tablespoons extra virgin olive oil (for a silky texture)
- 2 cloves garlic (minced finely)
- Salt & pepper (to taste, essential for flavor)
- 1/4 cup fresh parsley (chopped finely)
- 1/4 cup fresh cilantro (adds citrusy note)
- 1/4 cup fresh mint (brightens every bite)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber slices (crisp and refreshing)
- 1/2 medium red onion (thinly sliced)
- 1 cup cooked quinoa or brown rice (for added heartiness)
- 1/4 cup toasted pine nuts or almonds (for crunch)
- 1/4 cup feta cheese (crumbled on top)
Directions:
Dressing Preparation: In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, minced garlic, salt, and pepper. Set aside.
Chickpea Preparation: In a large mixing bowl, add the drained chickpeas. Pour the lemon dressing over the chickpeas and mix until they are well coated.
Herb Mixing: Add the chopped parsley, cilantro, and mint to the chickpeas. Stir gently to combine, allowing the herbs to spread their flavors.
Veggie Preparation: In another bowl, add the halved cherry tomatoes, cucumber slices, and thinly sliced red onion. Toss the veggies lightly.
Assembly: In serving bowls, layer the cooked quinoa or brown rice at the bottom. Top with the herb chickpea mixture and the fresh veggies.
Optional Topping: Finish with a sprinkle of toasted pine nuts or almonds and a crumble of feta cheese on top.
How to Serve Easy Herb Lemon Chickpea Bowls
Serve your Easy Herb Lemon Chickpea Bowls warm or cold. They are delightful on their own, or you can add proteins like grilled chicken or shrimp for a heartier meal. Pair it with a dressing of your choice for extra flavor.
How to Store Easy Herb Lemon Chickpea Bowls
These bowls can be stored in an airtight container in the refrigerator for up to 3 days. Just make sure to keep the dressing separate until you are ready to eat, to keep everything fresh.
Tips to Make Easy Herb Lemon Chickpea Bowls
- Rinse and drain the chickpeas well to remove excess salt.
- Adjust the herbs to your personal liking; feel free to swap any out or add in your favorites.
- Using lemon zest in the dressing can enhance the lemon flavor even further.
Variation
If you’d like to add different grains, try using farro or bulgur instead of quinoa or brown rice. You can also mix in other veggies like bell peppers or carrots for extra color and nutrition.
FAQs
1. Can I make this dish vegan?
Yes, this dish is naturally vegan if you skip or use a plant-based substitute for the feta cheese.
2. Can I use dried chickpeas instead of canned?
Absolutely! Just make sure to cook them first and allow them to cool before adding them to the bowl.
3. How long does the dressing last in the refrigerator?
The dressing can last for about a week in a sealed container in the fridge. Just give it a good shake before using it again.
Easy Herb Lemon Chickpea Bowl
Ingredients
Method
- In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, minced garlic, salt, and pepper. Set aside.
- In a large mixing bowl, add the drained chickpeas. Pour the lemon dressing over the chickpeas and mix until they are well coated.
- Add the chopped parsley, cilantro, and mint to the chickpeas. Stir gently to combine, allowing the herbs to spread their flavors.
- In another bowl, add the halved cherry tomatoes, cucumber slices, and thinly sliced red onion. Toss the veggies lightly.
- In serving bowls, layer the cooked quinoa or brown rice at the bottom. Top with the herb chickpea mixture and the fresh veggies.
- Finish with a sprinkle of toasted pine nuts or almonds and a crumble of feta cheese on top.