Introduction

A vibrant and nourishing bowl featuring golden roasted chickpeas, creamy tahini dressing, and a rainbow of fresh vegetables. This satisfying meal combines Mediterranean and Middle Eastern flavors for a wholesome lunch or dinner.

Why You’ll Love This Recipe

This bowl is packed with plant-based protein, fiber, and anti-inflammatory turmeric. It comes together in under 40 minutes, requires minimal prep, and can be customized with whatever vegetables you have on hand. The crispy chickpeas add an irresistible crunch while the tahini dressing ties everything together beautifully.

Ingredients

• 2 cans chickpeas, drained and patted dry
• 2 tablespoons olive oil
• 1 teaspoon turmeric powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups cooked quinoa
• 2 cups baby spinach or kale
• 1 cup shredded red cabbage
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 avocado, sliced
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons maple syrup
• 3 tablespoons water
• 1 garlic clove, minced
• Fresh cilantro for garnish
• Sesame seeds for topping

Instructions

1. Preheat oven to 400F (200C). Line a baking sheet with parchment paper.
2. Toss dried chickpeas with olive oil, turmeric, cumin, paprika, salt, and pepper until evenly coated.
3. Spread chickpeas on the baking sheet in a single layer and roast for 25-30 minutes, shaking the pan halfway through, until golden and crispy.
4. While chickpeas roast, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, water, minced garlic, and a pinch of salt until smooth. Add more water if needed for desired consistency.
5. Prepare your quinoa according to package directions if not already cooked.
6. Wash and chop all vegetables and arrange them in sections.
7. Divide quinoa among 4 bowls as the base layer.
8. Top each bowl with spinach, red cabbage, cherry tomatoes, cucumber, and avocado in colorful sections.
9. Add the crispy roasted chickpeas on top of each bowl.
10. Drizzle generously with tahini dressing.
11. Garnish with fresh cilantro and sesame seeds before serving.

Nutrition Information

Serving Size: 4 servings

Calories: 485

Protein: 16g

Serving Suggestions

Serve immediately while chickpeas are still warm and crispy. Pair with warm pita bread or naan on the side. This bowl is perfect for meal prep – keep components separate and assemble just before eating to maintain the chickpea crunch. Add a side of hummus or baba ganoush for extra creaminess.

Recipe Variations

Try using roasted sweet potatoes instead of quinoa for a different base. Swap chickpeas for crispy tofu cubes or roasted lentils. Use different seasonal vegetables like roasted beets, shredded carrots, or steamed broccoli. Make it spicy by adding harissa paste to the dressing or cayenne to the chickpeas. For a nut-free version, use sunflower seed butter instead of tahini.

Chef’s Tips

Make sure chickpeas are completely dry before roasting for maximum crispiness – pat them with paper towels or let them air dry for 15 minutes. Roasted chickpeas are best eaten fresh but can be stored in an airtight container for up to 2 days. Prepare the dressing up to 5 days ahead and store in the refrigerator. Cook quinoa in vegetable broth instead of water for extra flavor.

Recipe Details

Prep Time: 15 minutes

Cook Time: 30 minutes