Quinoa Chickpea Bowl (Print version)
Fluffy quinoa and crispy roasted chickpeas topped with fresh veggies and a zesty lemon-tahini dressing.
# What you need:
→ Grains
01 - 1 cup quinoa
02 - 2 cups water
03 - Pinch of salt
→ Legumes
04 - 1 can (15 oz) chickpeas, drained and rinsed
05 - 1 tbsp olive oil
06 - 1/2 tsp ground cumin
07 - 1/2 tsp smoked paprika
08 - 1/4 tsp garlic powder
09 - Salt and pepper, to taste
→ Vegetables
10 - 1 cup cherry tomatoes, halved
11 - 1 cucumber, diced
12 - 1 medium carrot, shredded
13 - 1/4 red onion, thinly sliced
14 - 2 cups baby spinach or mixed greens
→ Dressing
15 - 1/4 cup tahini
16 - 2 tbsp fresh lemon juice
17 - 1 tbsp olive oil
18 - 2 tbsp water (more as needed)
19 - 1 garlic clove, minced
20 - 1/2 tsp maple syrup or agave
21 - Salt and pepper, to taste
→ Garnish
22 - 2 tbsp chopped fresh parsley
23 - 1 tbsp toasted sesame seeds
24 - Lemon wedges
# Directions:
01 - Rinse quinoa under cold water. Combine with 2 cups water and a pinch of salt in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes before fluffing with a fork.
02 - Preheat oven to 400°F. Toss drained chickpeas with olive oil, ground cumin, smoked paprika, garlic powder, salt, and pepper. Spread evenly on a baking sheet and roast for 20–25 minutes until golden and crispy, stirring halfway through.
03 - In a small bowl, whisk together tahini, lemon juice, olive oil, water, minced garlic, maple syrup, salt, and pepper until smooth and creamy. Add more water as needed to reach your preferred consistency.
04 - Halve the cherry tomatoes, dice the cucumber, shred the carrot, and thinly slice the red onion. Set aside.
05 - Divide the fluffed quinoa among four bowls. Arrange roasted chickpeas, cherry tomatoes, cucumber, shredded carrot, red onion, and baby spinach or mixed greens over each portion. Drizzle generously with lemon-tahini dressing.
06 - Finish with chopped fresh parsley, toasted sesame seeds, and lemon wedges. Serve immediately.
# Expert advice:
01 -
- The roasted chickpeas get so crispy and addictive that you will catch yourself snacking on them straight off the pan before the bowls are even assembled.
- That lemon tahini dressing pulls everything together with a creamy tang that makes you forget you are eating something wildly nutritious.
- It reheats beautifully for lunches throughout the week, which means you get four genuinely exciting meals from a single cooking session.
02 -
- Those chickpeas will soften as they sit, so if you are meal prepping, store them separately in a container and reheat them in a dry skillet for two minutes to bring the crunch back.
- Tahini dressing thickens considerably in the refrigerator, so whisk in a splash of warm water before using leftover dressing.
03 -
- Line your baking sheet with parchment paper for the chickpeas, because the spices tend to stick and burn on bare metal and scrubbing that off is nobody idea of a good time.
- Double the dressing recipe and keep the extra in the fridge for up to a week, because it works on everything from roasted vegetables to grain salads to sandwiches.