Quinoa Chickpea Bowl (Printable View)
Fluffy quinoa and crispy roasted chickpeas with fresh veggies and lemon-tahini dressing for a nourishing bowl.
# What You’ll 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
→ Lemon-Tahini 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
# Cooking Steps:
01 - Rinse quinoa thoroughly under cold water. Combine with 2 cups water and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and set aside.
02 - Preheat oven to 400°F. Drain and rinse chickpeas, then pat dry with a clean towel. Toss with olive oil, ground cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread in a single layer on a baking sheet and roast for 20–25 minutes, stirring halfway through, until golden and crispy.
03 - In a small bowl, whisk together tahini, fresh lemon juice, olive oil, water, minced garlic, maple syrup, salt, and pepper until smooth and creamy. Add additional water 1 teaspoon at a time until the desired drizzling consistency is reached.
04 - Halve the cherry tomatoes, dice the cucumber, shred the carrot, and thinly slice the red onion. Wash and pat dry the baby spinach or mixed greens.
05 - Divide the fluffed quinoa evenly among four bowls. Arrange roasted chickpeas, cherry tomatoes, cucumber, shredded carrot, red onion, and greens over the quinoa in sections. Drizzle generously with the lemon-tahini dressing.
06 - Finish each bowl with chopped fresh parsley, toasted sesame seeds, and a lemon wedge on the side. Serve immediately while the chickpeas are still warm and crispy.
# Expert Tips:
01 -
- The roasted chickpeas get so crunchy and addictive you might eat them straight off the pan before the bowls are even assembled.
- That lemon tahini dressing works on almost anything, so make extra and drizzle it over sandwiches, roasted vegetables, or even scrambled eggs the next morning.
02 -
- Do not skip drying the chickpeas after draining them because even a little residual moisture will make them steam instead of roast, leaving you with soft rather than crispy results.
- Letting the quinoa rest off the heat with the lid still on for five minutes before fluffing makes each grain separate and tender rather than gummy.
03 -
- Line the baking sheet with parchment paper so the chickpeas do not stick and you save yourself scrubbing later.
- Double the dressing and keep the extra in a jar in the fridge because it stays good for a week and you will absolutely want it on everything.