Description
A satisfying and nutritious bowl featuring crispy roasted chickpeas, fluffy quinoa, fresh vegetables, and a creamy lemon tahini dressing. Perfect for meal prep and packed with fiber and protein.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1.5 cups cooked quinoa (or brown rice, farro)
- 2 large handfuls baby spinach (about 3 cups)
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1 medium avocado, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice
- 1 tablespoon maple syrup
- 1 small garlic clove, minced
- 3–4 tablespoons warm water
- 1/4 teaspoon salt
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Drain and rinse chickpeas, pat dry with a towel, and remove any loose skins.
- In a medium bowl, toss chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until coated. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, shaking halfway through, until golden and slightly crispy.
- While chickpeas roast, make the dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup, and minced garlic. Gradually add warm water, 1 tablespoon at a time, whisking until smooth and pourable (like heavy cream). Adjust seasoning to taste.
- Prep vegetables: dice cucumber, halve cherry tomatoes, thinly slice red onion, and slice avocado. Rinse and dry spinach if needed.
- Warm the cooked quinoa (microwave 30-60 seconds or reheat in a pan with a splash of water).
- Assemble bowls: Place a handful of spinach at the bottom of each bowl. Add about 3/4 cup warm quinoa. Arrange cucumber, tomatoes, red onion, and avocado around the edges. Top with roasted chickpeas. Drizzle generously with lemon tahini dressing.
- Finish with a pinch of flaky salt and red pepper flakes if desired. Serve immediately while chickpeas are crispy.
Notes
For best results, dry chickpeas thoroughly before roasting to ensure crispiness. The lemon tahini dressing can be made ahead and improves with time. Store components separately for meal prep; add avocado fresh. If tahini is bitter, add extra salt or maple syrup to balance.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 8
- Sodium: 450
- Fat: 19
- Saturated Fat: 3
- Carbohydrates: 58
- Fiber: 15
- Protein: 17
Keywords: high fiber, chickpea power bowl, lemon tahini, vegan, gluten-free, meal prep, healthy lunch