Crispy Chickpea & Veggie Bowl
This vibrant Crispy Chickpea & Veggie Bowl is a perfect lunch or light dinner, featuring chickpeas roasted to a delightful crisp and served over a bed of quinoa and fresh greens with a zesty lemon-tahini dressing.
For 4 servings
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Drain and rinse the canned chickpeas thoroughly. Pat them very dry with a clean kitchen towel or paper towels; this is crucial for crispiness. In a medium bowl, toss the dried chickpeas with 1 tablespoon of olive oil, smoked paprika, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread them in a single layer on the prepared baking sheet.
Roast the chickpeas for 20-25 minutes, stirring halfway through, until they are golden brown and crispy. Keep an eye on them to prevent burning. Remove from oven and set aside.
While chickpeas roast, prepare the remaining ingredients: Cook quinoa according to package instructions. Dice the cucumber and bell pepper, halve the cherry tomatoes, and thinly slice the red onion. Wash and dry the mixed greens.
Prepare the lemon-tahini dressing: In a small bowl, whisk together the tahini, lemon juice, minced garlic, 2 tablespoons of olive oil, 1/4 tsp salt, 1/8 tsp black pepper, and optional maple syrup. Gradually add 2-4 tablespoons of cold water, whisking until the dressing reaches a smooth, pourable consistency. Adjust seasoning to taste.
To assemble the bowls, divide the cooked quinoa and mixed greens among four serving bowls. Arrange the diced cucumber, halved cherry tomatoes, sliced red onion, and diced bell pepper over the greens and quinoa.
Top each bowl generously with the crispy roasted chickpeas and crumbled feta cheese.
Drizzle each bowl with the lemon-tahini dressing just before serving. Serve immediately and enjoy!
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy chickpeas, ensure they are completely dry before tossing with oil and spices. You can even let them air dry for 15-20 minutes after patting.
- 2Meal Prep Friendly: Cook the quinoa and roast the chickpeas ahead of time. Store them separately. Prepare the dressing and chop the vegetables. Assemble the bowls just before eating to maintain freshness and crispness.
- 3Customize Your Veggies: Feel free to swap in your favorite seasonal vegetables like roasted sweet potatoes, shredded carrots, or steamed green beans.
- 4Adjust Dressing Consistency: If your tahini dressing is too thick, add a teaspoon of water at a time until it reaches your desired pourable consistency. If it's too thin, add a bit more tahini.
Adapt it for your goals.
Protein Boost
Add grilled chicken, pan-seared halloumi, or a poached egg for an extra protein kick.
Spice It UpSpice It Up
Add a pinch of cayenne pepper or red pepper flakes to the chickpeas before roasting, or a dash of hot sauce to the dressing.
Grain SwapGrain Swap
Substitute quinoa with brown rice, farro, or couscous for a different texture and flavor profile.
Why this is on our healthy list.
Rich in Fiber
Chickpeas, quinoa, and abundant vegetables provide a high amount of dietary fiber, aiding digestion and promoting satiety.
Plant-Based Protein
Chickpeas and quinoa are excellent sources of plant-based protein, essential for muscle repair and overall body function, making this a satisfying vegetarian meal.
Nutrient-Dense
Packed with vitamins, minerals, and antioxidants from the colorful array of vegetables and whole grains, supporting overall health and immunity.
Frequently asked questions
Yes, you can! Cook the quinoa and roast the chickpeas in advance. Store them separately in airtight containers. Prepare the dressing and chop all vegetables. Assemble the bowls just before serving to keep the chickpeas crispy and vegetables fresh.
