Name: Roasted Chickpea & Veggie Quinoa Bowl with Creamy Tahini Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean-inspired
Ingredients: Roasted Chickpeas & Veggies; 1 can chickpeas (rinsed, drained, dried); 1 head broccoli, bite-size florets; 1 red bell pepper, chopped; 1 large red onion, wedged; ¼ cup olive oil; 1 tsp smoked paprika; 1 tsp garlic powder; ½ tsp cumin; ½ tsp dried oregano; 1 tsp salt; ½ tsp black pepper; Quinoa Base; 1 cup uncooked quinoa, rinsed; 2 cups water or vegetable broth; Creamy Tahini Dressing; ½ cup tahini; ¼ cup lemon juice; 2–3 tbsp maple syrup or honey; 1–2 garlic cloves, minced; ½ tsp salt; 4–6 tbsp lukewarm water

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Bright, hearty, and full of rich textures, this Roasted Chickpea and Veggie Quinoa Bowl is a bowl-eating experience worth savoring. It balances crispy, spiced chickpeas with tender roasted vegetables on a fluffy quinoa base, all tied together by a tangy, dreamy tahini dressing. It’s satisfying, nourishing, and hits those savory, nutty, citrusy flavor notes effortlessly.

Whether you’re prepping for the week or serving up a cozy dinner, it’s a bowl that delights with every bite.

Roasted Chickpea & Veggie Quinoa Bowl with Creamy Tahini Dressing

Why You’ll Love This Recipe

Full of Plant-Based Protein: Chickpeas and quinoa serve up a satisfying dose of fiber and protein.
Layered, Complementary Textures: Crunchy chickpeas, caramelized veg, and fluffy quinoa — each spoonful is a sensory pleasure.
Vibrant & Nutritious: Colorful vegetables roasted to perfection, with clean, wholesome ingredients.
Versatile and Customizable: Swap vegetables, add toppings, or adjust the dressing to suit your taste or dietary needs.
Perfect for Meal Prep: Assemble ahead of time and bring to life with warm roasted veggies and creaminess when serving.

Ingredients

Yip: you can find a full list of ingredients and measurements in the recipe card below.

Roasted Chickpeas and Vegetables:

1 (15 oz) can chickpeas, rinsed, drained, and thoroughly dried
1 head large broccoli, chopped into bite-size florets
1 red bell pepper, cored, seeded, and chopped into 1-inch pieces
1 large red onion, cut into 1-inch wedges
¼ cup extra-virgin olive oil
1 tsp smoked paprika
1 tsp garlic powder
½ tsp cumin
½ tsp dried oregano
1 tsp salt (or to taste)
½ tsp freshly ground black pepper (or to taste)

Quinoa Base:

1 cup uncooked quinoa (rinsed)
2 cups water or vegetable broth

Creamy Tahini Dressing:

½ cup tahini
¼ cup fresh lemon juice
2–3 tbsp maple syrup or honey
1–2 cloves garlic, minced or grated
½ tsp salt
4–6 tbsp lukewarm water, to thin

Instructions

Step 1: Preheat & Prep
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper (two sheets if needed to avoid crowding).

Step 2: Dry the Chickpeas
After rinsing and draining, gently pat chickpeas dry with a kitchen towel to ensure crispiness.

Step 3: Season Everything
In a large bowl, combine broccoli, bell pepper, red onion, and dried chickpeas. Drizzle with olive oil. In a separate bowl, whisk together smoked paprika, garlic powder, cumin, oregano, salt, and pepper. Sprinkle this spice mix over the veggies and chickpeas, tossing to coat evenly.

Step 4: Roast to Golden Perfection
Spread the mixture in a single layer on baking sheet(s). Roast for 25–35 minutes, stirring halfway, until vegetables are tender with charred edges and chickpeas are golden and crispy.

Step 5: Cook the Quinoa
Meanwhile, rinse quinoa well. In a saucepan, combine quinoa with water or broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until liquid is absorbed. Let it rest covered for another 5 minutes, then fluff with a fork.

Step 6: Whisk the Tahini Dressing
Combine tahini, lemon juice, maple syrup (or honey), garlic, and salt in a bowl or jar. Stir or shake vigorously — it may thicken at first. Add lukewarm water gradually until it loosens to a smooth, pourable consistency. Taste and adjust with more lemon, sweetener, or salt if needed.

Step 7: Assemble Your Bowl
Divide the fluffy quinoa among four bowls. Top with roasted vegetables and crispy chickpeas. Drizzle generously with tahini dressing. Optionally finish with chopped parsley, cilantro, sesame seeds, or crumbled feta (if not vegan). Serve warm.

Variations

Substitution Swap: Switch quinoa for brown rice or farro if preferred.
Change Up the Veggies: Try roasted sweet potatoes, zucchini, or cauliflower.
Spice It Up: Add a pinch of cayenne or chili flakes to the spice mix or dressing.
Extra Crunch: Top with toasted nuts like almonds or pine nuts.
Make It Non-Vegan: Swirl in Greek yogurt instead of tahini for a lighter creamy vibe.

Heating and Storage

Refrigerate: Store in an airtight container for up to 4 days.
Reheat: Warm gently in a skillet or microwave; add more dressing or a splash of water to revive creaminess.
Prep Ahead: Roast and cook quinoa in advance — assemble bowls just before serving for best texture.

Frequently Asked Questions

How do I keep chickpeas crispy?

Drying them thoroughly before roasting is key. Even slight moisture can make them soggy.

Can I use canned cooked quinoa?

Yes! As long as it’s well drained, it’s a convenient shortcut.

Can I prep this for lunch meal prep?

Definitely — store components separately and assemble when ready to serve.

Any storage tips for the dressing?

Keep it in a sealed jar in the fridge. Stir before using, as tahini separates over time.

Can I make the dressing nut-free?

Yes, swap tahini for sunflower seed butter or cashew cream.

What’s a good plant protein addition?

Roasted chickpeas are already protein-rich, but add grilled tofu or tempeh for more texture and heft.

Does quinoa need rinsing?

Yes, rinsing removes natural bitterness from the saponin coating.

Can I serve this dish cold?

Absolutely! It’s just as refreshing chilled—it’s perfect for summer or picnics.

Can I use olive oil-free roasting?

Use a neutral oil like avocado or grapeseed if needed—olive oil works great, but isn’t mandatory.

Conclusion

This Roasted Chickpea and Veggie Quinoa Bowl with Creamy Tahini Dressing is your fresh, nourishing, and filling culinary retreat in a bowl. With golden roasted veggies, crispy chickpeas, and a luxuriously bright tahini drizzle, it’s a recipe you’ll want to return to — meal after meal.