Ingredients:
For the bowl:
- 1 cup quinoa (uncooked)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil (for roasting)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
- 1 avocado, sliced
- 1/2 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped (optional)
- 1/4 cup pumpkin seeds or sunflower seeds (for crunch)
For the dressing:
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon maple syrup (or agave)
- 1-2 tablespoons water (to thin the dressing)
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions:
- Prepare the quinoa:
- Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside to cool slightly.
- Roast the chickpeas:
- Preheat the oven to 400°F (200°C). In a bowl, toss the chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Spread the chickpeas out in a single layer on a baking sheet.
- Roast in the oven for 20-25 minutes, stirring halfway through, until the chickpeas are golden and slightly crispy. Remove from the oven and set aside.
- Prepare the vegetables:
- While the quinoa and chickpeas are cooking, prepare your vegetables. Slice the avocado, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
- Make the dressing:
- In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, minced garlic, and water. Add salt and pepper to taste, adjusting the consistency by adding more water if necessary.
- Assemble the bowl:
- In each serving bowl, start by placing a base of cooked quinoa. Top with roasted chickpeas, sliced avocado, cucumber, cherry tomatoes, red onion, and fresh cilantro. Drizzle with the tahini dressing and sprinkle with pumpkin seeds or sunflower seeds for added crunch.
- Serve:
- Serve immediately and enjoy the fresh, hearty, and flavorful combination of textures in this Vegan Quinoa Chickpea Bowl.
Tips:
- Feel free to swap out the vegetables for what you have on hand, like bell peppers, shredded carrots, or spinach.
- For extra protein, you can add some grilled tofu or tempeh.
- The dressing can be stored in an airtight container in the fridge for up to a week, so feel free to make extra and use it for other meals.
This Vegan Quinoa Chickpea Bowl is a perfectly balanced meal that’s both satisfying and nourishing. With the crispy roasted chickpeas, creamy avocado, and a flavorful tahini dressing, it’s sure to be a favorite for lunch or dinner!
