Zesty Mediterranean Quinoa and Chickpea Power Bowl

Quick Summary

A nutrient-dense, plant-forward meal featuring protein-rich quinoa, oven-roasted chickpeas, and a bright lemon-tahini dressing. Ready in 40 minutes.

Ingredients

Method

1. 1. Preheat your oven to 400°F. Toss chickpeas with olive oil and paprika on a baking sheet. Roast for 20 minutes until crisp.
2. 2. Rinse the quinoa well. Simmer in vegetable broth for 15 minutes, then fluff with a fork and let it sit covered for 5 minutes.
3. 3. Whisk the tahini, lemon juice, and a splash of warm water to create a smooth, pourable dressing.
4. 4. Assemble the bowls by layering the warm quinoa, roasted chickpeas, and fresh vegetables. Drizzle with dressing and top with fresh parsley.

Nutrition Snapshot

FAQ

Can I make this ahead of time?

Yes, keep the roasted chickpeas separate from the fresh vegetables to maintain their crunch.

Is this bowl gluten-free?

Absolutely. Quinoa is naturally gluten-free and makes a great alternative to grain-based salads.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days.