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As summer rolls in, the desire for light, refreshing meals that are both nutritious and flavorful increases. One dish that perfectly embodies these qualities is the Crunchy Chickpea Summer Bowl. This vibrant recipe not only showcases the best of seasonal produce but also packs a punch with its delightful textures and flavors. With crunchy roasted chickpeas atop a bed of fluffy quinoa and a rainbow of fresh vegetables, this bowl is a feast for the eyes and the palate.

Crispy Chickpea Summer Bowl

Discover a delightful and nutritious meal with the Crunchy Chickpea Summer Bowl. Packed with protein-rich chickpeas and fluffy quinoa, this bowl features a colorful array of fresh seasonal vegetables, creating a harmonious balance of flavors and textures. Perfect for busy lunches or impressing guests, it’s a versatile dish that suits various dietary preferences. Embrace healthy eating with this easy and delicious recipe that celebrates the season’s best ingredients!
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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 ground cumin

Salt and freshly ground black 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 fresh spinach or mixed salad greens

¼ cup fresh cilantro or parsley, chopped

Juice of 1 lime

Optional: Feta cheese or vegan cheese, crumbled, for topping

Instructions
 

Prepare the Chickpeas:

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

      - In a mixing bowl, combine the drained chickpeas, olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper. Toss well until the chickpeas are evenly coated with the seasoning.

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

          Cook the Quinoa:

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

              - Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the liquid has been absorbed. Afterward, remove from heat and let it sit, covered, for an additional 5 minutes. Fluff the quinoa with a fork before serving.

                Prepare the Veggies:

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

                    Assemble the Bowl:

                      - In a large mixing bowl, combine the cooked quinoa, halved cherry tomatoes, diced cucumber, sliced avocado, corn, chopped red onion, and fresh spinach or mixed greens. Drizzle the lime juice over the ingredients and gently toss everything together until well combined. Taste and adjust seasoning with salt and pepper, if needed.

                        Serve:

                          - Divide the quinoa and veggie mixture evenly among serving bowls. Top each bowl with the crispy roasted chickpeas and sprinkle with crumbled feta or vegan cheese, if desired. Garnish with extra cilantro or parsley for a fresh finish. Dive in and savor your vibrant and nutritious Crunchy Chickpea Summer Bowl!

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