Mediterranean Chickpea Power Bowl (Print View)

Roasted chickpeas, fresh veggies, and tahini combine for a vibrant, plant-based Mediterranean bowl.

# Components:

→ Roasted Chickpeas

01 - 2 cans (15 ounce each) chickpeas, drained and rinsed
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon sea salt

→ Bowl Components

07 - 2 cups cooked quinoa
08 - 1 cup cherry tomatoes, halved
09 - 1 cup cucumber, diced
10 - 1/2 cup red onion, thinly sliced
11 - 1 cup baby spinach
12 - 1/2 cup kalamata olives, pitted and halved
13 - 1/4 cup fresh parsley, chopped

→ Tahini Dressing

14 - 1/3 cup tahini
15 - 2 tablespoons fresh lemon juice
16 - 1 clove garlic, minced
17 - 2 tablespoons water
18 - 1 tablespoon olive oil
19 - 1/4 teaspoon salt
20 - 1/4 teaspoon ground black pepper

# Directions:

01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
02 - Thoroughly pat the drained and rinsed chickpeas dry using paper towels. In a mixing bowl, toss the chickpeas with olive oil, smoked paprika, cumin, garlic powder, and sea salt until evenly coated. Spread them in a single layer on the prepared baking sheet.
03 - Roast the chickpeas in the preheated oven for 20 to 25 minutes. Shake the baking sheet halfway through the cooking time to ensure even crisping until they are golden and firm.
04 - While the chickpeas are roasting, prepare the remaining elements for the bowls. Cook your quinoa according to package directions, chop all the fresh vegetables, and set them aside.
05 - In a small bowl, whisk together the tahini, fresh lemon juice, minced garlic, water, olive oil, salt, and black pepper until the dressing is smooth and emulsified. Add a little more water, a teaspoon at a time, if you prefer a thinner consistency.
06 - Divide the cooked quinoa evenly among four serving bowls. Artfully arrange the baby spinach, halved cherry tomatoes, diced cucumber, thinly sliced red onion, pitted and halved kalamata olives, and the warm roasted chickpeas over the quinoa.
07 - Drizzle each bowl generously with the prepared tahini dressing. Garnish with freshly chopped parsley and serve immediately for a delightful and wholesome meal.

# Expert Advice:

01 -
  • Ready in just 45 minutes from start to finish
  • Uses pantry staples you likely already have
  • Completely customizable to your taste preferences
  • Packed with protein and fiber to keep you satisfied
02 -
  • Packed with plant based protein from both chickpeas and quinoa
  • Excellent meal prep option when components are stored separately
  • Naturally gluten free making it perfect for those with sensitivities
  • Perfect balance of complex carbs protein and healthy fats
03 -
  • The secret to truly crispy chickpeas lies in thoroughly drying them before roasting. Take the extra few minutes to pat them completely dry with paper towels or a clean kitchen cloth. For maximum flavor absorption, season the chickpeas while they're still warm from roasting.
  • When making the tahini dressing, start with the lemon juice and tahini first before adding water. The acid in the lemon helps prevent the tahini from seizing up and creating a lumpy texture. If your dressing does become too thick, simply whisk in additional water one teaspoon at a time until smooth.
  • Allow the flavors to meld for at least 15 minutes before serving if possible. This brief resting period gives the herbs and spices time to infuse throughout the dish, creating a more cohesive and flavorful experience with every bite.
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