Looking for a quick and delicious way to boost your plant-based meals? Our Chickpea and Broccoli Bowls are not only packed with flavor, but they also come together in just 35 minutes! This vibrant vegan dish combines protein-rich chickpeas and nutrient-dense broccoli, all tossed with fluffy quinoa and a zesty lemon dressing. Perfect for a satisfying lunch or dinner, these bowls are sure to become a staple in your kitchen. Trust us, your taste buds will thank you for this delightful culinary adventure!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 2 cups broccoli florets
- 1 cup cooked quinoa
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 lemon, juiced
Instructions
- Begin by preparing all your ingredients. Drain and rinse the canned chickpeas under cold water, then set them aside to drain fully. Cut the broccoli into florets if not already done, and measure out the cooked quinoa.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the drained chickpeas to the skillet. Sauté the chickpeas for about 5 minutes, stirring occasionally, until they are slightly golden and heated through.
- While the chickpeas are cooking, bring a pot of water to a boil. Add the broccoli florets and blanch them for about 2-3 minutes until they are bright green and tender-crisp. Immediately drain the broccoli and transfer it to a bowl of ice water to stop the cooking process. After a minute, drain the broccoli again and set it aside.
- Once the chickpeas are golden, sprinkle 1 teaspoon of garlic powder over them, and season with salt and pepper to taste. Stir well to combine and cook for an additional minute to allow the garlic powder to toast slightly.
- Add the blanched broccoli florets to the skillet with the chickpeas. Stir gently to combine and heat through for another 2-3 minutes, allowing the flavors to meld.
- In a large serving bowl, combine the cooked quinoa with the chickpea and broccoli mixture. Drizzle the juice of one lemon over the top and toss everything together gently to combine.
- Serve the chickpea and broccoli bowls warm, garnished with additional lemon wedges if desired. Enjoy your nutritious and delicious vegan meal!
Tips
- Prep Ahead: To save time, you can prepare the quinoa and chop the broccoli ahead of time. This way, you can whip up this meal in no time during a busy weeknight!
- Customize Your Veggies: Feel free to add other vegetables to the mix! Bell peppers, carrots, or spinach can make great additions, enhancing both flavor and nutrition.
- Spice It Up: If you like a bit of heat, consider adding some red pepper flakes or your favorite hot sauce to the chickpeas while they cook for an extra kick.
- Storage: These bowls store well in the fridge for up to 3 days, making them perfect for meal prep. Just keep the lemon juice separate until you're ready to eat to maintain freshness.
- Garnish for Flavor: Top your bowls with fresh herbs like parsley or cilantro, or add avocado slices for creaminess and additional nutrients.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 15g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
