Zesty Lemon‑Pea & Chickpea Power Bowl

Looking for a quick, protein-packed meal that’s bursting with fresh flavor? This Lemon‑Pea & Chickpea Power Bowl delivers the best of both worlds—zesty lemon, vibrant veggies, and hearty plant proteins—all in under 40 minutes. It’s perfect for a busy weeknight, a lunch on the go, or a light dinner that will keep you satisfied.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 cup dried green peas (or 1 cup frozen peas)
• 1 cup canned chickpeas, rinsed and drained
• 1 cup quinoa, rinsed
• 1 red bell pepper, diced
• ½ cup fresh spinach, chopped
• ¼ cup red onion, finely sliced
• ¼ cup fresh cilantro, chopped
• ¼ cup chopped almonds or walnuts (optional, for crunch)
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tsp honey or maple syrup
• ½ tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper (optional)
• Salt and black pepper to taste
• 1 tbsp chopped parsley, for garnish

Instructions

1. If using dried peas, soak them overnight in water; otherwise, rinse frozen peas quickly and set aside.
2. Cook quinoa according to package instructions—about 15 minutes. Let it cool slightly.
3. Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced pepper and red onion, sautéing until softened, about 5 minutes.
4. Add the soaked peas (or thawed frozen peas) and cook for another 5 minutes, stirring occasionally.
5. Whisk in lemon juice, honey, cumin, smoked paprika, cayenne, salt, and pepper. Toss until the veggies are evenly coated and the mixture is fragrant.
6. Add cooked quinoa, chickpeas, spinach, cilantro, and almonds/walnuts. Stir until everything is heated through—about 2 minutes.
7. Taste and adjust seasoning if desired. Spoon the bowl onto plates or shallow bowls.
8. Sprinkle chopped parsley on top and serve immediately.

Chef's Note

Use leftover quinoa for an extra‑budget option. When making ahead, keep the quinoa separate and add the sauce just before eating to preserve crunch.

Make-Ahead Tips

Store the sauce and cooked veggies in airtight containers. Combine with quinoa and fresh spinach the night before; keep chilled.

Substitutions

Replace quinoa with rice or barley, chickpeas with lentils or black beans, and almonds with sunflower seeds.