Quinoa Chickpea Bowl (Printer-friendly)

Fluffy quinoa and crispy chickpeas topped with fresh veggies and creamy lemon-tahini dressing for a nourishing meal.

# What You Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - Pinch of kosher salt

→ Legumes

04 - 1 can (15 oz) chickpeas, drained and rinsed
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/4 teaspoon garlic powder
09 - Kosher salt and freshly ground black pepper, to taste

→ Vegetables

10 - 1 cup cherry tomatoes, halved
11 - 1 medium cucumber, diced
12 - 1 medium carrot, shredded
13 - 1/4 medium red onion, thinly sliced
14 - 2 cups baby spinach or mixed greens

→ Lemon-Tahini Dressing

15 - 1/4 cup tahini
16 - 2 tablespoons fresh lemon juice
17 - 1 tablespoon olive oil
18 - 2 tablespoons water, plus more as needed
19 - 1 garlic clove, minced
20 - 1/2 teaspoon maple syrup or agave nectar
21 - Kosher salt and freshly ground black pepper, to taste

→ Garnish

22 - 2 tablespoons fresh parsley, chopped
23 - 1 tablespoon toasted sesame seeds
24 - Lemon wedges

# How to Make It:

01 - Rinse quinoa thoroughly under cold running water. Combine with 2 cups water and a pinch of salt in a medium saucepan. Bring to a rolling boil over high heat, then reduce to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
02 - Preheat oven to 400°F. Pat drained chickpeas dry with a clean towel. Toss with olive oil, ground cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread in a single layer on a baking sheet and roast for 20 to 25 minutes, stirring halfway through, until golden and crispy.
03 - In a small bowl, whisk together tahini, fresh lemon juice, olive oil, water, minced garlic, and maple syrup until smooth and creamy. Add additional water one tablespoon at a time to reach desired drizzling consistency. Season with salt and pepper to taste.
04 - Halve the cherry tomatoes, dice the cucumber, shred the carrot, and thinly slice the red onion. Set aside.
05 - Divide the fluffy quinoa among four bowls. Arrange roasted chickpeas, cherry tomatoes, cucumber, shredded carrot, red onion, and baby spinach or mixed greens over each portion. Drizzle generously with the lemon-tahini dressing.
06 - Finish each bowl with chopped fresh parsley and toasted sesame seeds. Serve with lemon wedges on the side. Enjoy immediately.

# Expert Tips:

01 -
  • The lemon tahini dressing alone is worth making this, and it doubles as a dip for almost anything.
  • Everything cooks on one sheet pan and one saucepan, so cleanup is almost nonexistent.
  • It keeps beautifully for three days undressed, meaning lunch is handled until Thursday without thinking.
02 -
  • Do not skip drying the chickpeas before roasting because any lingering moisture prevents them from getting truly crispy.
  • The dressing thickens significantly in the refrigerator, so stir in a splash of water before using leftovers.
  • Store the dressing separately from the assembled bowl if you want everything to stay fresh for up to three days.
03 -
  • Let the quinoa rest off heat with the lid on for the full five minutes because this steam finish is what makes each grain tender without turning mushy.
  • Taste the dressing on a piece of cucumber before dressing the whole bowl so you can adjust salt and lemon to your preference.

Return