Roasted chickpeas and quinoa with zucchini, sweet peppers, cherry tomatoes and parsley

Middle Eastern

Lemon-roasted chickpea bowl

Name: Lemon-roasted chickpea bowl
Total time: 25 min
Yield: 1 serving
Cuisine: Middle Eastern
Ingredients: 180 g Chickpeas, cooked, no salt; 120 g Quinoa, cooked; 100 g Zucchini with skin, raw; 100 g Red bell pepper, raw; 80 g Tomato, raw; 5 g Parsley, fresh; 8 g Olive oil; 20 g Lemon juice

Golden chickpeas, fluffy quinoa, roasted peppers & fresh parsley.

25 min1 serving

Ingredients · 1 serving

Chickpeas, cooked, no salt6.3 oz (180 g)
Quinoa, cooked4.2 oz (120 g)
Zucchini with skin, raw3.5 oz (100 g)
Red bell pepper, raw3.5 oz (100 g)
Tomato, raw2.8 oz (80 g)
Parsley, fresh0.18 oz (5 g)
Olive oil0.28 oz (8 g)
Lemon juice0.71 oz (20 g)

Method

Heat the oven to 400°F (200°C). Toss the drained, cooked chickpeas, zucchini and peppers with the measured olive oil.
Roast until the vegetables are tender and the chickpeas turn golden. Add to a bowl with the cooked quinoa and tomatoes.
Finish with chopped parsley and the lemon juice.

Nutrition per serving

Nutrition per serving of Lemon-roasted chickpea bowl
Calories	574 kcal
Protein	24.4 g
Carbohydrates	88.8 g
Fat	15.8 g
Fiber	21.3 g
Sodium	40 mg

Highest micronutrients

Vitamin C: 174 mg (193% of the FDA Daily Value)
Manganese: 3 mg (131% of the FDA Daily Value)
Folate: 454 µg DFE (113% of the FDA Daily Value)
Copper: 0.99 mg (110% of the FDA Daily Value)
Vitamin K: 110 µg (91% of the FDA Daily Value)
Vitamin B6: 0.93 mg (55% of the FDA Daily Value)

Calculated from USDA FoodData Central ingredient records. Unknown values are not counted as zero. Illustration, not a photo of the tested result.