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As the sun shines brighter and the air warms up, our cravings often shift towards lighter, more refreshing meals that celebrate the vibrant flavors of summer. One such dish that perfectly encapsulates this seasonal shift is the Crunchy Chickpea Summer Bowl. This delightful recipe is not only a visual feast, bursting with color and freshness, but it is also a nutritional powerhouse. It combines protein, fiber, and a variety of fresh vegetables, making it an ideal choice for anyone looking to enjoy a healthy and satisfying meal.

Crispy Chickpea Summer Bowl

Discover the ultimate refreshing meal for warm days with the Crunchy Chickpea Summer Bowl. This vibrant dish features crispy roasted chickpeas, fluffy quinoa, and a medley of fresh vegetables, making it a nutritious powerhouse rich in protein and fiber. Perfect for a quick lunch or a summer picnic, this recipe is easy to customize with your favorite ingredients. Dive into a bowl of colors, flavors, and health benefits that celebrate the essence of summer!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

½ teaspoon cumin

Salt and pepper, to taste

1 cup quinoa, rinsed

2 cups water or vegetable broth

1 cup cherry tomatoes, halved

1 cucumber, diced

1 avocado, sliced

1 cup corn (fresh, frozen, or canned)

½ red onion, finely chopped

1 cup spinach or mixed greens

¼ cup fresh cilantro or parsley, chopped

Juice of 1 lime

Optional: Feta cheese or vegan cheese for topping

Instructions
 

Prepare the Chickpeas:

    - Preheat the oven to 400°F (200°C).

      - In a bowl, toss the drained chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated.

        - Spread the chickpeas in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, stirring halfway through until they are golden brown and crispy.

          Cook the Quinoa:

            - In a medium saucepan, combine quinoa and water (or vegetable broth). Bring to a boil over medium-high heat.

              - Reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for another 5 minutes. Fluff with a fork.

                Prepare the Veggies:

                  - While the quinoa is cooking, chop the cherry tomatoes, cucumber, red onion, and cilantro (or parsley).

                    Assemble the Bowl:

                      - In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, avocado, corn, red onion, and spinach or mixed greens.

                        - Squeeze lime juice over the mixture and toss to combine. Taste and adjust seasoning with salt and pepper if necessary.

                          Serve:

                            - Divide the quinoa veggie mixture into bowls, top with the crispy roasted chickpeas, and finish with a sprinkle of feta or vegan cheese, if using. Garnish with extra cilantro or parsley, and enjoy your nutritious Crisp Chickpea Summer Bowl!

                              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings