Crispy Chickpea & Veggie Bowl

1. 1
   prep · ~5 min

   Preheat oven and prep the chickpeas.

   1.Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

   2.Pat 2 cups cooked chickpeas completely dry with a clean kitchen towel — any moisture will make them steam instead of crisp.

   3.Spread chickpeas on the prepared baking sheet in a single layer.

   TIPDon't skip drying — moisture is the enemy of crispiness. Take the extra minute to blot them thoroughly.
2. 2
   roast · ~30 min

   Roast the chickpeas until crispy.

   1.Drizzle chickpeas with 1.5 tbsp olive oil and sprinkle with smoked paprika, cumin powder, and 0.25 tsp salt. Toss well to coat.

   2.Roast for 25-30 minutes, shaking the pan halfway through, until golden brown and crunchy.

   3.Remove from oven and let cool slightly — they'll continue to crisp as they cool.

   TIPShake the pan at the 15-minute mark for even browning. If they're not crisp enough after cooling, pop them back in for 5 more minutes.
3. 3
   simmer · ~20 min

   Cook the quinoa.

   1.Rinse 1 cup quinoa under cold water in a fine-mesh strainer.

   2.In a saucepan, combine quinoa with 2 cups water. Bring to a boil over high heat.

   3.Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.

   4.Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
4. 4
   mix · ~3 min

   Whisk together the lemon-tahini dressing.

   1.In a small bowl, combine 3 tbsp tahini, 2 tbsp lemon juice, 2 minced garlic cloves, 1 pinch salt, and 1 pinch black pepper.

   2.Whisk until smooth — it will seize up at first, then thin out as you whisk.

   3.Add 2 tbsp water, 1 tbsp at a time, whisking until you reach a pourable, creamy consistency. Stir in remaining 0.5 tbsp olive oil.

   TIPIf the dressing is too thick, add a splash more water. The dressing will thicken in the fridge, so make it slightly thinner than you think.
5. 5
   prep · ~5 min

   Prep the fresh vegetables.

   1.Dice 1 cucumber into small cubes.

   2.Dice 1 bell pepper into small cubes.

   3.Halve 1 cup cherry tomatoes.

   4.Thinly slice half a small red onion.
6. 6
   assemble · ~4 min

   Build the bowls.

   1.Divide the cooked quinoa evenly among four bowls.

   2.Top each bowl with a generous scoop of roasted chickpeas.

   3.Arrange cucumber, bell pepper, cherry tomatoes, and red onion around the chickpeas.

   4.Drizzle generously with the lemon-tahini dressing and finish with a sprinkle of chopped parsley.

   TIPFor meal prep, store all components separately — assemble just before eating to keep the chickpeas crispy and the vegetables fresh.

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