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–+ servings

Lemon Herb Chickpea Bowl

450kcal
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Prep 15 minutes
Cook 25 minutes
Total 40 minutes
A vibrant and healthy bowl filled with roasted chickpeas, mixed vegetables, fluffy quinoa, and a delicious lemon-tahini dressing, perfect for a budget-friendly dinner.
Servings 4 servings
Course Dinner, Main Course
Cuisine Healthy, Mediterranean

Ingredients

For the roasted vegetables and chickpeas
  • 1 can (15 oz) chickpeas, drained and rinsed plant-based protein and fiber to keep you full
  • 1 medium sweet potato, diced (about 2 cups) budget-friendly source of vitamin A and complex carbs
  • 1 medium zucchini, sliced adds hydration and extra veggies with few calories
  • 1 small red onion, sliced adds savory-sweet depth and antioxidants
  • 2 tbsp olive oil healthy fats help roast vegetables beautifully
  • 1 tsp smoked paprika warm, savory flavor with a hint of smokiness
  • 1/2 tsp ground cumin earthy, aromatic spice that pairs well with chickpeas
  • to taste salt and black pepper enhances all flavors
For the quinoa and dressing
  • 1 cup quinoa (dry) complete protein and quick-cooking base
  • 2 tbsp tahini creamy, nutty base for dressing and adds calcium
  • 1 clove garlic, minced boosts flavor and supports immunity
  • 2 tbsp chopped fresh parsley or cilantro freshness and vitamin K
  • 1–2 tbsp warm water to thin dressing as needed
Optional toppings
  • 1 handful baby spinach extra greens
  • to taste toasted sesame seeds extra texture
  • 1 dollop plain yogurt creaminess

Method

Preparation
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
  2. In a medium bowl, toss the diced sweet potato with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, salt, and pepper. Spread on one side of the baking sheet.
  3. In the same bowl, toss the zucchini, red pepper, and red onion with the remaining 1 tablespoon olive oil, 1/4 teaspoon smoked paprika, and a pinch of salt. Add to the baking sheet in a single layer.
  4. On a separate small area of the baking sheet (or a second sheet), spread the rinsed chickpeas, pat them dry with a paper towel, and sprinkle with 1/4 teaspoon cumin, a pinch of salt, and a drizzle of oil.
Cooking
  1. Roast everything together for about 20–25 minutes, until the vegetables and chickpeas are golden and tender (edges caramelized).
  2. While the vegetables roast, rinse the quinoa in a colander under cold water. Combine the quinoa with 2 cups of water (or low-sodium broth) in a saucepan and bring to a boil. Reduce to low, cover, and simmer for 12–15 minutes until water is absorbed. Fluff with a fork.
Dressing and Assembly
  1. Prepare the lemon-tahini dressing: whisk together tahini, lemon juice, minced garlic, 1–2 tablespoons warm water, a pinch of salt, and a little black pepper until creamy and smooth.
  2. Taste and adjust acidity or salt as needed.
  3. To assemble, divide quinoa among bowls, top with roasted vegetables and chickpeas, drizzle with lemon-tahini dressing, and sprinkle chopped parsley.
  4. Add optional toppings like baby spinach, sesame seeds, or yogurt if using.

Nutrition

Serving1gCalories450kcalCarbohydrates60gProtein15gFat15gSaturated Fat2gSodium300mgFiber12gSugar8g

Notes

Cut vegetables to similar sizes for even roasting. Pat chickpeas dry before roasting to ensure crispiness. Make extra quinoa and chickpeas for quick dinners throughout the week.

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