Mediterranean Roasted Chickpea & Quinoa Power Bowl
Crispy sumac-roasted chickpeas over fluffy tricolor quinoa with English cucumbers, cherry tomatoes, Kalamata olives, fresh herbs, and creamy lemon garlic tahini dressing.
Prep Time
15 mins
Cook Time
20 mins
Total Calories
168 kcal
Plant Protein
6.8g
Ingredients Checklist
Send to List →- 1 can (400g)
- 3 tbsp
- 1 tbsp
🍳 Equipment Needed:
Step-by-Step Instructions
- 1
Preheat oven to 200°C (400°F). Toss chickpeas with 1 tbsp olive oil, ground cumin, smoked paprika, sumac, and sea salt. Spread onto a baking sheet and roast for 20 minutes until crisp.
- 2
Rinse quinoa under cold water. Simmer in 2 cups vegetable broth for 15 minutes until liquid is absorbed. Fluff with a fork and cool slightly.
- 3
In a bowl, whisk tahini, fresh lemon juice, minced garlic, nutritional yeast, and 3 tbsp warm water until pale and creamy.
- 4
Assemble bowls with quinoa base, topped with crispy chickpeas, diced cucumber, halved cherry tomatoes, and Kalamata olives. Drizzle generously with lemon tahini dressing and fresh parsley.
Nutrition Breakdown (per 100g)
Micronutrient Breakdown →6.8g
Protein
20.4g
Carbs
6.9g
Fat
5.2g
Fiber