Chickpea and Quinoa Bowl with Roasted Red Pepper Sauce Recipe

This Chickpea and Quinoa Bowl with Roasted Red Pepper Sauce is a fantastic choice for a healthy, flavorful, and satisfying meal. It’s packed with plant-based protein, fiber, and vibrant vegetables. It’s also great for meal prep!

Ingredients

For the Creamy Roasted Red Pepper Sauce

• 1 cup jarred roasted red peppers, drained (about a 12 oz / 340g jar)
• 3 tbsp tahini
• 2 tbsp extra-virgin olive oil
• 1-2 cloves garlic, roughly chopped
• 1 tbsp fresh lemon juice
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/4 tsp salt (or to taste)
• Freshly ground black pepper
• 2-4 tbsp water, to thin to desired consistency

For the Roasted Chickpeas

• 1 can (15 oz / 425g) chickpeas, rinsed, drained, and patted very dry
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste

For the Quinoa

• 1/2 cup uncooked quinoa, rinsed well
• 1 cup water or vegetable broth
• A pinch of salt

For Bowl Assembly

• 4 cups mixed greens or fresh spinach
• 1 cup cherry tomatoes, halved
• 1/2 English cucumber, diced
• 1/4 red onion, thinly sliced
• 1 avocado, sliced or diced
• 1/4 cup crumbled feta cheese (optional, omit for vegan)
• Fresh parsley or cilantro, chopped, for garnish
• Toasted sunflower or pumpkin seeds (optional, for crunch)

Instructions

1. Roast the Chickpeas
   • Preheat your oven to 400°F (200°C).
   • In a medium bowl, toss the thoroughly dried chickpeas with 1 tbsp olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
   • Spread the chickpeas in a single layer on a baking sheet.
   • Roast for 20-25 minutes, shaking the pan halfway through, until they are golden brown and slightly crispy.
2. Cook the Quinoa
   • While the chickpeas are roasting, cook the quinoa. Add the rinsed quinoa, water or vegetable broth, and a pinch of salt to a small saucepan.
   • Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed.
   • Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.
3. Make the Roasted Red Pepper Sauce
   • While the quinoa and chickpeas are cooking, prepare the sauce.
   • Combine all sauce ingredients (roasted red peppers, tahini, olive oil, garlic, lemon juice, smoked paprika, cumin, salt, pepper) in a blender or food processor.
   • Blend on high until completely smooth and creamy. If the sauce is too thick, add water one tablespoon at a time until you reach your desired consistency. Taste and adjust seasoning if needed.
4. Assemble the Bowls
   • Divide the mixed greens between two large bowls to create a base.
   • Top the greens with a generous scoop of the cooked quinoa.
   • Arrange the roasted chickpeas, cherry tomatoes, cucumber, red onion, and avocado slices in sections around the bowl.
   • Drizzle generously with the Creamy Roasted Red Pepper Sauce.
   • Garnish with crumbled feta (if using), fresh parsley, and a sprinkle of toasted seeds for extra crunch.
     

Tips and Customizations

• Meal Prep: Cook the quinoa and roast the chickpeas ahead of time. Store them in separate airtight containers in the refrigerator for up to 4 days. The sauce can also be made ahead and stored for up to a week. Assemble the bowls just before serving to keep the vegetables fresh.
• Vegan Option: Simply omit the feta cheese. The bowl is already packed with flavor without it.
• Add More Veggies: Feel free to add other roasted or fresh vegetables like bell peppers, zucchini, sweet potatoes, or shredded carrots.
• Change the Grain: If you don’t have quinoa, this bowl works wonderfully with farro, brown rice, or even couscous.
• Spice it Up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the roasted red pepper sauce for a spicy kick.

If you’re looking for more lunch recipes like Roasted Chickpea Pocket Sandwiches Recipe and Mediterranean White Beans and Greens Recipe subscribe to join us.