Quinoa Bowl with Crunchy Chickpeas & LemonFeta dressing

Step 1/4

• 250 g Chickpeas
• 1 tbsp sweet paprika powder
• 1 pinch salt
• 1 tbsp extra-virgin olive oil
• 1 pinch pepper
• 1 pinch chili flakes

Get some pre-boiled chickpeas and season them with a bit of oil, sweet paprika powder, chili flakes, salt and pepper. Place them on a tray and bake at 180 degrees for 30 minutes

Step 2/4

• lemon zest
• 100 g yogurt
• 200 g feta cheese
• parsley
• 1 clove garlic
• 1 tsp lemon juice

Set the quinoa to boil following the packaging instructions. In the meantime you can prepare the dressing sauce - set a bit of feta cheese aside and blend together the rest of feta cheese with yogurt, garlic, parsley, lemon juice, salt and pepper. You can top the dressing sauce with some lemon zest and a pinch of paprika powder.

Step 3/4

• 1 tbsp extra-virgin olive oil
• 1 tsp lemon juice
• 1 pinch salt
• 120 g baby spinach
• 100 g Champignon mushrooms

Optional to add raw champignon mushrooms - if so carefully wash & peel the champignon mushrooms. Then add them to a bowl with the baby spinach leaves and season with oil, salt and lemon juice.

Step 4/4

• 100 g quinoa

Add the cooked quinoa and spinach & mushroom salad to a bowl. Add the feta cheese you had previously set aside cut in cubes and the crunchy chickpeas. Top it with the lemony feta dressing sauce and enjoy!

Enjoy your meal!