This nourishing grain bowl brings together protein-rich Pete & Gerry’s Organic Eggs, hearty chickpeas, fluffy quinoa, and fresh vegetables, all finished with a bright, herbed Greek yogurt dressing. It’s balanced, satisfying, and perfect for make-ahead lunches or easy dinners.

Instructions

1. Prepare the chickpeas: In a medium bowl, combine chickpeas, olive oil, lemon juice, salt, and pepper. Stir until evenly coated.
2. Make the dressing: In a separate bowl, whisk together Greek yogurt, garlic, lemon juice, basil, and parsley until smooth. Season with salt & pepper to taste and set aside.
3. Prepare the eggs: Peel the hard-boiled eggs and chop into bite-sized pieces.
4. Combine eggs and chickpeas: Add chopped eggs to the chickpea mixture and gently stir to combine. Season with additional salt and pepper, if needed.
5. Assemble the bowls: Divide quinoa evenly among four bowls (about 1 cup per bowl). Top each with a quarter of the egg and chickpea mixture, followed by grated beet and carrot.
6. Serve: Serve immediately.  Add a drizzle with the herbed Greek yogurt dressing just before enjoying. Dressing can also be served on the side.