Crispy Chickpea Quinoa Bowls

Gut health doesn’t have to be complicated, and it definitely doesn’t have to be boring.

Rachel Rudy (@rachelmrudy), a Columbus-based content creator sharing easy recipes, hosting inspiration and local spots worth checking out, listened to an episode of The Wellness Conversation, an OhioHealth podcast, about gut health. Her biggest takeaway? Supporting your gut can be simple:

Your gut is home to a whole community of bacteria, known as your microbiome, and it does far more than handle digestion. It plays a role in mood, hormones and immune health too. To keep it happy, focus on two simple staples: fiber to fuel your good gut bacteria, and fermented foods to add more of them.

That inspiration led Rachel to create her crispy chickpea quinoa bowl recipe. Packed with fiber-rich whole grains, veggies and chickpeas, plus a creamy Greek yogurt herb sauce for a fermented boost, it’s a genuinely delicious way to give your gut a little love.

Ingredients

(makes four bowls)

• 1 cup uncooked quinoa
• 1 (15 oz) can chickpeas, rinsed and dried
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• Half of a red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 cups arugula
• 1 cucumber, chopped
• 1/2 cup crumbled feta

Greek yogurt herb sauce

• 5.3 oz plain Greek yogurt
• 1/4 cup fresh parsley
• 2 tablespoons fresh dill
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 garlic clove
• 1/2 teaspoon salt

Instructions

1. Cook quinoa according to package directions.
2. Toss chickpeas with 1 tablespoon olive oil, paprika, cumin, garlic powder, salt and pepper. Toss zucchini, pepper and onion with remaining olive oil. Roast at 425°F for 20–25 minutes.
3. Blend all sauce ingredients until smooth, adding a splash of water if needed.
4. Build your bowls with quinoa, arugula, cucumber, roasted veggies, crispy chickpeas and feta. Finish with the Greek yogurt herb sauce.