Servings: 4 servings
Total Time: 45 minutes
For the Roasted Chickpeas
- 1 can chickpeas, drained and rinsed
- 1 tsp olive oil
- 1/4 tsp dried basil
- 1/4 tsp garlic powder
For the Power Bowl
- 2 cups salad greens
- 1 cup cooked quinoa, cooked according to package
- 1 cup grape tomatoes, halved
- 1 cucumber, chopped
- 1 yellow bell pepper, chopped
- 1/2 cup kalamata olives
- 1/2 cup hummus
Preheat oven to 400°F. Line a baking sheet with parchment paper. Season chickpeas with oil, basil and garlic powder. Roast for 30 minutes, stirring halfway through.
To assemble: divide salad greens among four bowls and arrange chickpeas, quinoa, tomatoes, cucumber, bell pepper and kalamata olives in sections around the bowl. Spoon hummus into the middle of each bowl and serve.
Health tip: Chickpeas (also known as garbanzo beans) are rich in plant-based protein and fiber.
Per serving: 310 calories; 12.1 g fat; 1 g saturated fat; 1.2 mg cholesterol; 681.7 mg sodium; 37.2 g carbohydrate; 9.9 g fiber; 3.6 g sugar; 13 g protein