In case you hadn’t noticed, we’ve been VERY into dinner bowls recently. If you actually ate here on a regular basis, you’d see how often I’ve been putting these quick meals, which draw heavily on the freezer and pantry, into the rotation. They’re colorful, nutritious and allow everyone to choose their own adventure from within a set of options you can feel good about. These 10 minute chickpea broccoli bowls with balsamic vinaigrette are our latest variation on this popular theme.
As the weather cools off a bit, I’m looking forward to cozy weekend gatherings with long-simmering stews and sage-scented meals that roast in Dutch ovens. Those are great days. This meal is for not for those days.
I’d tell you which days it’s for, but I’m confident you already know. Hi! Let’s do this.
Talk to you soon.
10 Minute Chickpea Broccoli Bowls with Balsamic Vinaigrette
As with our recent 5 minute taco bowls, these chickpea broccoli bowls draw heavily on the freezer and pantry while still packing lots of flavor and nutrition.
- 20 ounces frozen chopped broccoli
- 16 ounces frozen corn
- 2 15.5-ounce cans chickpeas*, rinsed and drained
- 1 jar sliced Spanish-style olives with pimentos, drained
- 1 bell pepper, sliced
- 5 ounces baby spinach
- 1 small shallot, minced
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
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