Description
A wholesome and flavorful bowl featuring roasted chickpeas and a mix of vibrant vegetables, served over a fluffy quinoa base and drizzled with a creamy tahini dressing.
Ingredients
Scale
- 1 (15-ounce) can of chickpeas (garbanzo beans): rinsed, drained, and patted very dry
- 1 large head of broccoli: chopped into bite-sized florets
- 1 red bell pepper: cored, seeded, and chopped into 1-inch pieces
- 1 large red onion: cut into 1-inch wedges
- 1/4 cup olive oil: good quality extra-virgin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1 cup uncooked quinoa: rinsed thoroughly
- 2 cups water or vegetable broth
- 1/2 cup tahini: smooth and high-quality
- 1/4 cup fresh lemon juice
- 2–3 tablespoons maple syrup or honey
- 1–2 cloves garlic: minced finely
- 1/2 teaspoon salt
- 4–6 tablespoons lukewarm water: to thin the dressing
Instructions
- Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
- Spread the rinsed and drained chickpeas on a clean kitchen towel or paper towels and pat them dry.
- In a bowl, combine broccoli, red bell pepper, and red onion. Add the chickpeas and drizzle with olive oil.
- In a separate bowl, whisk together smoked paprika, garlic powder, cumin, oregano, salt, and black pepper, then sprinkle over the chickpeas and vegetables.
- Toss the ingredients until evenly coated and spread them onto the baking sheet in a single layer.
- Roast in the oven for 25-35 minutes, tossing halfway through, until vegetables are tender and chickpeas are crispy.
- Meanwhile, rinse quinoa under cold water, then combine with water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
- In another bowl, mix tahini, lemon juice, maple syrup/honey, minced garlic, salt, and enough water to achieve desired dressing consistency.
Notes
- Make sure chickpeas are fully dry for maximum crispiness.
- Use vegetable broth for a more flavorful quinoa.
- Adjust seasoning and dressing to personal taste.
- Can add other vegetables such as zucchini or carrots.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting and Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 0mg
Keywords: Roasted Chickpeas, Veggie Bowl, Healthy Recipe, Vegan Bowl