Crispy Chickpea Grain Bowl With Lemon Vinaigrette

⅔ cup quinoa
1 ⅓ cups water plus 1 tablespoon, divided
⅛ teaspoon salt plus 1/4 teaspoon, divided
1 (15 ounce) can no-salt-added chickpeas, rinsed
1 small red onion, thinly sliced
4 teaspoons extra-virgin olive oil plus 2 tablespoons, divided
¼ teaspoon ground pepper, divided
1 bunch kale, stems removed, thinly sliced (about 5 cups)
1 teaspoon Dijon mustard
1 clove garlic, minced
2 teaspoons lemon zest
2 tablespoons lemon juice
1 red bell pepper, thinly sliced
¼ cup crumbled feta cheese
2 tablespoons toasted pumpkin seeds

Step 1
Preheat oven to 400 degrees F. Coat a large rimmed baking sheet liberally with cooking spray.

Step 2
Combine quinoa, 1 1/3 cups water, and 1/8 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer until the quinoa is tender, about 15 minutes. Drain any excess water.

Step 3
Meanwhile, pat chickpeas dry with a paper towel. Toss with onion, 2 teaspoons oil, and 1/8 teaspoon each salt and pepper in a large bowl. Spread out on the prepared baking sheet. Roast for 15 minutes.

Step 4
Toss kale with 2 teaspoons oil and the remaining 1/8 teaspoon salt in the large bowl. Stir the kale into the chickpeas and roast for 15 minutes more.

Step 5
Whisk mustard, garlic, lemon zest, lemon juice, the remaining 1 tablespoon water and the remaining 1/8 teaspoon pepper in a small bowl. Whisk in the remaining 2 tablespoons oil.

Step 6
Divide the quinoa among 4 serving bowls. Top with the kale mixture, bell pepper slices, feta, and pumpkin seeds. Drizzle with the vinaigrette.

Nutrition Facts

Serving Size: 1 1/2 Cups Salad And 1 Tablespoon Vinaigrette Per Serving: 370 calories; protein 12.4g; carbohydrates 40.7g; dietary fiber 9g; sugars 7g; fat 18.2g; saturated fat 3.6g; cholesterol 8.3mg; vitamin a iu 3344.6IU; vitamin c 82.2mg; folate 133.5mcg; calcium 138.5mg; iron 3.3mg; magnesium 108.1mg; potassium 562.4mg; sodium 486.3mg.