Zesty Lemon-Garlic Roasted Chickpea & Asparagus Bowl with Quinoa
This vibrant and healthy bowl features fluffy quinoa, savory roasted chickpeas, and tender asparagus, all brightened with zesty lemon and aromatic garlic.
Equipment
- Oven
- Medium saucepan
- Large baking sheet
- Fork
Ingredients
Main Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can (15 oz) chickpeas rinsed and drained
- 1 bunch asparagus trimmed and cut into 1-inch pieces
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 lemon zested and juiced
- 1/2 tsp dried oregano
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Cook quinoa by combining it with vegetable broth in a saucepan, bringing it to a boil, then simmering for 15 minutes and letting it rest for 5 minutes.
- On a baking sheet, toss chickpeas and asparagus with olive oil, minced garlic, lemon zest, oregano, salt, and pepper.
- Roast the chickpea and asparagus mixture for 15-20 minutes until crispy and tender.
Assembly
- Fluff the cooked quinoa with a fork, then squeeze fresh lemon juice over the roasted chickpea and asparagus mixture.
- Combine the lemon-garlic roasted chickpeas and asparagus with the warm quinoa.
- Garnish with fresh chopped parsley and serve immediately.
Notes
For extra flavor, you can add a pinch of red pepper flakes to the roasting vegetables. Adjust the amount of lemon juice to your taste preference.