Crispy Roasted Chickpea Quinoa Bowls
with String Peas, Apple & Feta
Cooking time
25 minutes
Servings
2/4
Calories
700 /serving
Take vegetarian dinner to a bowl new level, with an array of fresh, crisp and crumbly components. Start each serving off with some softness, by laying down a bed of red and white quinoa, cooked to light and fluffy. Roll out the roasted chickpeas, sweet and smoky with whiffs of bourbon and hickory wood. Create a cool counterpoint with shards of string peas, apple and cabbage, zhuzhed with feta and honey-Dijon vinaigrette.
We will send you:
- 150g Shredded cabbage
- 100g String peas (snow peas or sugar snap peas)
- 2 Cucumbers
- 57g Green apple slices
- 540ml Chickpeas (canned)
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 95g Red & white quinoa
- 60g Feta
- 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)
Contains: Milk, Mustard, Sulphites
You will need:
Medium pot
Strainer
Sheet pan
Salt & pepper (S&P)
Parchment paper
Total Fat
28 g
Saturated Fat
7 g
Sodium
1750 mg
Total Carb
95 g
Sugars
21 g
Protein
28 g
Fibre
21 g
Preparation
Roast the chickpeas
Preheat the oven to 450°F. Drain and rinse the chickpeas; pat dry with paper towel. On a lined sheet pan, toss with ⅔ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until crispy and beginning to brown. Set aside to cool.
Cook the quinoa
Meanwhile, using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions), the remaining spices and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 min., until tender. Fluff and keep warm.
Mise en place
Meanwhile, remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Halve each pod crosswise on an angle. Thinly slice the cucumbers crosswise. Halve the apple slices crosswise.
Plate your dish
Divide the quinoa between your bowls. Top with the string peas, cucumbers, cabbage, apple and chickpeas. Drizzle with the vinaigrette. Garnish with the cheese. Bon appétit!
