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Chickpea Bean Lunch Bowl

Chickpea Bean Lunch Bowl
5 from 3 votes
Diet: gluten-free
Prep Time:10 minutes
Cook Time:5 minutes
Total Time:15 minutes
Servings:2
Calories:444kcal

Ingredients

Feta Sauce

  • 3 oz low fat feta cheese
  • ½ lemon (juiced)
  • 4 tbsp water

Instructions

  • Cook the quinoa according to package instructions.
    ⅓ cup quinoa
  • Dice the onions, garlic and ginger.
    1 onion, 2 clove garlic, 1 thumb ginger, fresh
  • In a pan on medium heat add olive oil. Now in goes the onion, garlic and ginger. Add the cayenne pepper. Fry for roughly 5 minutes. Don’t let that stuff burn.
    1 tsp olive oil, ⅛ tsp cayenne pepper
  • Drain and rinse the chickpeas and kidney beans. Quarter the cherry tomatoes. Finely chop the spring onions. Add everything into a salad bowl.
    ¾ cup chickpeas, cooked, ¾ cup kidney beans, cooked, 1 handful cherry tomatoes, 2 spring onions
  • Now, into the bowl goes the onion mix. Season with salt and pepper!
    Salt and pepper to taste

Feta Sauce

  • Add the feta, lemon juice and water into a blender or food processor and give it a quick whirl. Sauce is ready.
    3 oz low fat feta cheese, ½ lemon, 4 tbsp water
  • Now assemble the bowl with cooked quinoa, bean salad and feta sauce. Enjoy!
    Chickpea Bean Lunch Bowl is ready to eat | Hurry The Food Up

NOTES

Have this salad for lunch just like that or with some bread, quinoa or rice on the side. It’s also an excellent side dish on the dinner table. In that case it serves roughly 4 people.
Make-ahead? Yes, prep the night before!
Adapted from Nupur, author of the ‘The Indian Veggie’. Beautiful recipe idea!

Nutrition

Nutrition Facts
Chickpea Bean Lunch Bowl
Amount per Serving
Calories
444
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
2
g
Cholesterol
 
23
mg
8
%
Sodium
 
396
mg
17
%
Potassium
 
854
mg
24
%
Carbohydrates
 
64
g
21
%
Fiber
 
14
g
58
%
Sugar
 
9
g
10
%
Protein
 
26
g
52
%
Vitamin A
 
382
IU
8
%
Vitamin C
 
32
mg
39
%
Calcium
 
100
mg
10
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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