Chickpea & Quinoa Bowl
“Fluffy quinoa, crispy chickpeas & zesty red pepper sauce – nutrient heaven!”
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 2 cans (15 oz) chickpeas, drained
- 2 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 2 roasted red peppers (from jar)
- 1/4 cup tahini
- 2 cloves garlic
- 2 tbsp lemon juice
- 1/4 cup water
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, halved
- 1/4 cup fresh parsley, chopped
- Feta cheese for topping
Instructions
- Cook the quinoa: In a medium saucepan, combine quinoa and water (or broth). Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and set aside.
- Season and roast chickpeas: Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, cumin, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast 20-25 minutes until crispy.
- Make the red pepper sauce: While chickpeas roast, add roasted red peppers, tahini, garlic cloves, lemon juice, and water to a blender. Blend until smooth and creamy.
- Prepare the fresh toppings: Dice the cucumber, halve the cherry tomatoes, and halve the kalamata olives. Chop the fresh parsley.
- Assemble the bowls: Divide the fluffy quinoa among four bowls. Top each with roasted chickpeas, fresh cucumber, tomatoes, and olives.
- Finish and serve: Drizzle the roasted red pepper sauce generously over each bowl. Top with crumbled feta cheese and fresh parsley. Serve immediately!
Pro Tips for Perfect Bowls
- Toast the quinoa first in a dry pan for a nuttier flavor before cooking
- Make extra crispy chickpeas – they’re the star of this dish!
- Warm the sauce slightly if it’s too thick – it drizzles better when slightly warm
- Prep components ahead: quinoa and chickpeas keep well for meal prep
- Add the fresh vegetables just before serving for best texture
Delicious Variations
- Mediterranean Twist: Add more olives, artichoke hearts, and fresh oregano
- Spicy Version: Add harissa or chili flakes to the red pepper sauce
- Green Bowl: Add roasted broccoli, spinach, and avocado
- Protein Boost: Add grilled chicken, shrimp, or crispy tofu
- Nutty Addition: Add toasted almonds, pine nuts, or walnut pieces
Serving & Storage
Meal Prep Strategy: Cook quinoa and roast chickpeas on Sunday. Store separately from fresh veggies. Assemble bowls for easy grab-and-go lunches.
Perfect for: Weekday lunches, dinner parties, meal prep containers, and healthy eating goals.
Storage: Assembled bowls keep in the fridge for up to 3 days. Store sauce separately and add before eating.
Freezer Friendly: Freeze cooked quinoa and roasted chickpeas for up to 3 months. Thaw and assemble fresh.