Italian Chickpea Bowl
with Red Pepper Basil Pesto & Corn-Zucchini Salad
Mediterranean flavors shine in this vibrant vegetarian bowl, starring chickpeas cooked with shallots, white wine, tahini, and Italian seasoning. Along with roasted multicolor peppers, they’re served over a blend of tri-color quinoa and brown rice flavored with vegetable stock, lemon, and turmeric. On the side, you’ll find yellow squash, zucchini, and red onion as well as sun-dried tomato pesto for drizzling over the bowl.
Refer to the back of the meal sleeve for precise heating instructions for your meal.
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