Vegan Quinoa Chickpea Bowl

The Vegan Quinoa Chickpea Bowl is a vibrant and wholesome meal that’s packed with plant-based protein and an array of flavors and textures. Quinoa, known for its protein and fiber content, serves as the base for this nourishing bowl. Combined with roasted chickpeas, fresh vegetables, and a zesty tahini dressing, it’s a satisfying and nutrient-rich dish that’s perfect for lunch or dinner. Let’s explore how to create this delicious and nutritious Vegan Quinoa Chickpea Bowl.

Recipe: Vegan Quinoa Chickpea Bowl

Ingredients:

For the Bowl:

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• ONE teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 cups mixed greens (e.g., spinach, kale, arugula)
• 1 cup cherry tomatoes, halved
• ONE cucumber, diced
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped

For the Tahini Dressing:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

Cooking Quinoa:

1. In a medium saucepan, combine the quinoa and water. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and the water is absorbed. Remove it from heat, fluff with a fork, and let it cool.

Roasting Chickpeas:

2. Preheat your oven to 400°F (200°C).
3. In a bowl, toss the drained chickpeas with olive oil, ground cumin, paprika, salt, and pepper until they are evenly coated.
4. Spread the seasoned chickpeas in a single layer on a baking sheet. Roast them in the preheated oven for about 20-25 minutes or until they become crispy, shaking the pan occasionally for even cooking. Remove and let them cool slightly.

Preparing the Tahini Dressing:

5. In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, ground cumin, salt, and pepper. Adjust the consistency with more water if needed, aiming for a pourable dressing.

Assembling the Bowl:

6. Divide the cooked quinoa evenly among serving bowls.
7. Top the quinoa with roasted chickpeas, mixed greens, cherry tomatoes, cucumber, red bell pepper, red onion, and fresh parsley.
8. Drizzle the Tahini Dressing generously over the bowl.

Serving:

9. Serve your Vegan Quinoa Chickpea Bowl immediately, and enjoy the flavors and textures of this nutritious, plant-based meal.

Nutrition Facts:

(recipe makes about 4 servings):

• Calories: 390
• Total Fat: 15g
• Saturated Fat: 2g
• Sodium: 118mg
• Total Carbohydrates: 54g
• Dietary Fiber: 10g
• Sugars: 4g
• Protein: 14g