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Healthy Quinoa Bowl with Crispy Roasted Chickpeas and Lemon Tahini

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A nourishing and flavorful quinoa bowl featuring crispy roasted chickpeas and a tangy lemon tahini dressing, perfect for easy lunches or quick dinners.

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 2 cups water or low-sodium vegetable broth
  • Pinch of salt
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1 tablespoon olive oil (extra virgin)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 1/4 cup tahini
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1 tablespoon maple syrup or honey
  • 1 small garlic clove, minced
  • 2–4 tablespoons water
  • Salt to taste
  • 1 cup chopped cucumber
  • 1 cup cherry tomatoes, halved
  • 1/2 cup shredded carrot
  • 1/4 cup fresh parsley, chopped (optional)
  • 1 avocado, sliced (optional)

Instructions

  1. Rinse 1 cup quinoa under cold water using a fine mesh sieve. In a medium saucepan, combine rinsed quinoa, 2 cups water or vegetable broth, and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5-10 minutes. Fluff with a fork before serving.
  2. Preheat oven to 400°F (200°C). Drain and rinse chickpeas, then dry thoroughly with a clean towel. Toss chickpeas with olive oil, smoked paprika, garlic powder, cayenne pepper (if using), salt, and black pepper.
  3. Spread chickpeas in a single layer on a baking sheet. Roast for 25-30 minutes, shaking or stirring every 10 minutes until golden and crunchy. Remove and let cool slightly.
  4. In a small bowl, whisk together tahini, lemon juice, maple syrup or honey, and minced garlic. Slowly add 2-4 tablespoons water to thin dressing to desired consistency. Season with salt to taste.
  5. Chop cucumber, halve cherry tomatoes, shred carrot, chop parsley, and slice avocado if using.
  6. Assemble bowl by layering quinoa, roasted chickpeas, fresh veggies, and avocado slices. Drizzle with lemon tahini dressing. Toss lightly or serve dressing on the side.
  7. Taste and adjust seasoning if needed. Serve immediately for best texture.

Notes

Dry chickpeas thoroughly before roasting to ensure crispiness. Avoid lifting the lid while quinoa cooks to trap steam. Add water slowly to tahini dressing to avoid thickness. Store chickpeas and quinoa separately for best texture when reheating.

Nutrition

Keywords: quinoa bowl, roasted chickpeas, lemon tahini, healthy lunch, vegetarian, gluten-free, easy recipe, plant-based

Find it online: https://daintydine.com/healthy-quinoa-bowl-with-crispy-roasted-chickpeas-and-lemon-tahini-recipe-perfect-for-easy-lunches/