Crispy Chickpea Grain Bowl with Lemon Yogurt

Ingredients

• 1/2 cup uncooked quinoa
• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 cup diced tomatoes
• 1/2 cup diced cucumber
• 1/4 cup diced red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese
• 1/4 cup plain yogurt
• 1 tablespoon lemon juice

Directions

1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, bring 1 cup of water to a boil. Add quinoa and reduce heat to a simmer. Cover and cook for 15 minutes, or until all the water is absorbed. Set aside.
3. In a medium bowl, combine chickpeas, olive oil, garlic powder, cumin, paprika, salt, and pepper. Toss to coat. Spread the chickpeas out in a single layer on a baking sheet and bake for 20 minutes, or until golden brown and crispy.
4. In a large bowl, combine cooked quinoa, tomatoes, cucumber, red onion, parsley, feta cheese, and crispy chickpeas. Mix until combined.
5. In a small bowl, combine yogurt and lemon juice. Mix until combined.
6. Divide the quinoa mixture into four bowls and top each one with a dollop of the lemon yogurt sauce. Enjoy!

Interesting Facts

• Chickpeas are a good source of plant-based protein and fiber.
• Quinoa is a complete protein, meaning it contains all nine essential amino acids.
• Tomatoes are a good source of vitamin C.
• Cucumbers are a good source of vitamin K and potassium.
• Red onions are high in antioxidants.