Crispy Chickpea Grain Bowl with Lemon Vinaigrette

Ingredients

• ⅔ cup quinoa
• 1 ⅓ cups water plus 1 tablespoon, divided
• ⅛ teaspoon salt plus 1/4 teaspoon, divided
• 1 (15 ounce) can no-salt-added chickpeas, rinsed
• 1 small red onion, thinly sliced
• 4 teaspoons extra-virgin olive oil plus 2 tablespoons, divided
• ¼ teaspoon ground pepper, divided
• 1 bunch kale, stems removed, thinly sliced (about 5 cups)
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice
• 1 red bell pepper, thinly sliced
• ¼ cup crumbled feta cheese
• 2 tablespoons toasted pumpkin seeds

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