Chickpea Bean Lunch Bowl
Servings: 2
Calories: 444kcal
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Ingredients
- ⅓ cup (55 g) quinoa
- 1 onion
- 2 clove garlic
- 1 thumb ginger, fresh
- 1 tsp olive oil
- ⅛ tsp cayenne pepper
- ¾ cup (120 g) chickpeas, cooked
- ¾ cup (130 g) kidney beans, cooked
- 1 handful cherry tomatoes
- 2 spring onions
- Salt and pepper to taste
Feta Sauce
- 3 oz (85 g) low fat feta cheese
- ½ lemon (juiced)
- 4 tbsp water
Instructions
- Cook the quinoa according to package instructions.
- Dice the onions, garlic and ginger.
- 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.
- Drain and rinse the chickpeas and kidney beans. Quarter the cherry tomatoes. Finely chop the spring onions. Add everything into a salad bowl.
- Now, into the bowl goes the onion mix. Season with salt and pepper!
Feta Sauce
- Add the feta, lemon juice and water into a blender or food processor and give it a quick whirl. Sauce is ready.
- Now assemble the bowl with cooked quinoa, bean salad and feta sauce. Enjoy!
Nutrition
Calories: 444kcal | Carbohydrates: 64g | Protein: 26g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 396mg | Potassium: 854mg | Fiber: 14g | Sugar: 9g | Vitamin A: 382IU | Vitamin C: 32mg | Calcium: 100mg | Iron: 6mg