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Fresh Mediterranean Quinoa Bowl Recipe with Crispy Roasted Chickpeas

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A quick and healthy Mediterranean quinoa bowl featuring fluffy quinoa, crispy roasted chickpeas seasoned with smoked paprika and cumin, fresh vegetables, and a creamy lemony tahini dressing. Perfect for a light lunch or easy dinner.

Ingredients

Scale
  • 1 cup (170g) uncooked quinoa, rinsed
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 3 tablespoons olive oil (for roasting chickpeas and dressing)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt to taste
  • 1 medium cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/4 small red onion, finely chopped
  • 1/4 cup (40g) Kalamata olives, pitted and sliced
  • 1/2 cup (75g) feta cheese, crumbled (optional)
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon water
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Rinse 1 cup quinoa under cold water using a fine mesh sieve to remove bitterness.
  2. Combine quinoa with 2 cups (480ml) water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
  3. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside to cool slightly.
  4. Preheat oven to 400°F (200°C). Drain and rinse chickpeas, then pat dry thoroughly with a kitchen towel.
  5. In a mixing bowl, toss chickpeas with 3 tablespoons olive oil, smoked paprika, cumin, garlic powder, cayenne pepper (if using), and salt.
  6. Spread chickpeas evenly on a baking sheet. Roast for 25-30 minutes, shaking the pan every 10 minutes, until golden and crispy. Remove from oven and let cool.
  7. While chickpeas roast, dice cucumber, halve cherry tomatoes, finely chop red onion, slice Kalamata olives, and chop parsley.
  8. In a small bowl, whisk tahini with lemon juice, water, minced garlic, salt, and pepper. Add more water as needed to reach a smooth, pourable consistency.
  9. In a large bowl, combine cooked quinoa, chopped vegetables, and parsley. Pour dressing over and toss gently to coat.
  10. Crumble feta cheese on top (optional). Sprinkle crispy roasted chickpeas over the bowl just before serving.

Notes

Pat chickpeas very dry before roasting to ensure crispiness. Shake the pan every 10 minutes while roasting to brown evenly. Let quinoa cool slightly before mixing to prevent wilting veggies. Reheat chickpeas in oven for 5 minutes if they lose crunch. Adjust dressing consistency with water and balance bitterness with a pinch of maple syrup or honey if desired.

Nutrition

Keywords: quinoa bowl, Mediterranean, roasted chickpeas, healthy recipe, easy dinner, vegetarian, gluten-free, tahini dressing

Find it online: https://piperplate.com/fresh-mediterranean-quinoa-bowl-recipe-with-crispy-roasted-chickpeas-easy-and-healthy/