Hearty Chickpea and Veggie Power Bowl

A protein-packed, nutrient-dense chickpea bowl with fresh cucumber, capsicum, and optional carrots and broccoli. This versatile meal keeps well refrigerated or frozen, perfect for meal prep lasting several days.

Steps

1. Rinse and drain canned chickpeas thoroughly. 2. Cook quinoa or brown rice according to package instructions and let cool. 3. Steam broccoli florets until just tender, about 3-4 minutes (if using). 4. Dice cucumber, capsicum, and shred carrots if using. 5. If using chicken, cook it through and dice; if tofu, lightly pan-fry until golden. 6. In a large bowl, combine chickpeas, quinoa/rice, cucumber, capsicum, broccoli, carrots, and protein. 7. In a small bowl, whisk together olive oil, lemon juice, ground cumin, salt, and pepper. 8. Pour dressing over the mixture and toss gently to combine. 9. Garnish with fresh parsley or cilantro. 10. Store in airtight containers in the fridge for up to 4 days, or freeze portions for up to 1 month.

1 cup cooked chickpeas (from canned, drained and rinsed) 1/2 cup cooked quinoa or brown rice (for carbs) 1/4 cup diced cucumber 1/4 cup diced capsicum (bell pepper) 1/4 cup steamed broccoli florets (optional) 1/4 cup shredded carrots (optional) 100g cooked chicken breast or firm tofu (for protein) 1 tbsp olive oil 1 tbsp lemon juice 1 tsp ground cumin Salt and pepper to taste Fresh parsley or cilantro for garnish