Quinoa and Chickpea Bowl

1. 1
   prep · ~20 min

   Cook the chickpeas.

   1.Soak dried chickpeas in plenty of water overnight or for at least 8 hours.

   2.Drain the soaked chickpeas and add them to a pressure cooker with fresh water.

   3.Cook on medium heat for 4-5 whistles until tender but not mushy.

   4.Drain and set aside to cool.
2. 2
   boil · ~15 min

   Cook the quinoa.

   1.Rinse the quinoa under cold water in a fine mesh strainer.

   2.Add quinoa and 2 cups of water to a saucepan. Bring to a boil over high heat.

   3.Reduce heat to low, cover, and simmer for 12-15 minutes until water is absorbed.

   4.Remove from heat, fluff with a fork, and let it cool slightly.
3. 3
   mix · ~2 min

   Make the lemon dressing.

   1.In a small bowl, whisk together olive oil and freshly squeezed lemon juice.

   2.Add minced garlic, cumin powder, black pepper, and salt.

   3.Whisk again until everything is well combined and slightly emulsified.
4. 4
   mix · ~2 min

   Assemble the bowl.

   1.In a large mixing bowl, combine the cooked quinoa and cooked chickpeas.

   2.Add diced cucumber, diced tomatoes, and finely chopped red onion.

   3.Pour the lemon dressing over the mixture and toss gently to coat evenly.

   4.Fold in the freshly chopped parsley.

   TIPFold the parsley in last to keep the leaves vibrant and prevent them from wilting.
5. 5
   serve

   Serve the dish.

   Divide the quinoa and chickpea bowl evenly among serving bowls. Enjoy warm or at room temperature.

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