Rainbow Veggie & Chickpea Buddha Bowls

Ingredients:

• 1 cup cooked quinoa
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 orange bell pepper, diced
• 1/2 cup chopped fresh cilantro
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. In a large bowl, combine the quinoa, chickpeas, bell peppers, and cilantro.
2. Whisk together the olive oil, lemon juice, cumin, salt, and pepper in a small bowl.
3. Pour the dressing over the quinoa mixture and toss to coat.
4. Divide the mixture evenly among 4 bowls. Top with feta cheese (if using).