Crispy Chickpea Grain Bowl with Lemon Vinaigrette

Our favorite part of these vegetarian grain bowls is the tangy lemon vinaigrette, which ties together a satisfying combo of quinoa, toasted pumpkin seeds, and roasted chickpeas and kale. Whip them up for easy meal-prep lunches or a healthy and satisfying dinner.

⅔ cup quinoa

1 ⅓ cups water plus 1 tablespoon, divided

⅛ teaspoon salt plus ¼ 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

Directions at eatingwell.com

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