Hummus chickpea quinoa bowl
Middle Eastern Salad Easy
Quinoa, cumin-paprika chickpeas, cucumber and hummus. Vegan Middle Eastern bowl : creamy, crunchy, filling in 25 minutes.
Dietary summary — not verified vegetarian, vegan, gluten, lactose, alcohol, pork · 6 unverified point(s)
- Not verifiedVegetarian, Vegan, Gluten, Lactose, Alcohol, Pork
10 min
Preparation
15 min
Cooking
Ingredients
Cumin
1 tsp
Paprika
1 tsp
Olive oil
20 ml
Salt
1 pinch(es)
Pepper
1 pinch(es)
Quinoa
200 g
Chickpeas
400 g
Cucumber
1 piece(s)
Hummus
150 g
Preparation steps
1
Rinse the quinoa. Cook in twice its volume of salted water 12 to 15 minutes until absorbed. Drain and let cool slightly.
2
Drain and rinse the chickpeas. Dice the cucumber.
3
Heat a drizzle of olive oil in a skillet. Roast the chickpeas with cumin and paprika 8 minutes until lightly crisp. Season with salt.
4
Divide the quinoa among bowls. Add chickpeas, a generous spoon of hummus and the cucumber.
5
Drizzle with olive oil and serve.
Per serving
495 kcal
Calories
20 g
Protein
56 g
Carbs
17 g
Fat