Save A vibrant, wholesome grain bowl featuring roasted vegetables, chickpeas, and a tangy lemon-tahini dressing—perfect for a satisfying lunch or light dinner.
This grain bowl quickly became a favorite in our household for its bright flavors and simple preparation.
Ingredients
- Grains: 1 cup quinoa (uncooked), 2 cups water, 1/2 tsp salt
- Roasted Vegetables: 1 medium zucchini diced, 1 red bell pepper chopped, 1 small red onion sliced, 1 cup cherry tomatoes halved, 2 tbsp olive oil, 1/2 tsp dried oregano, 1/2 tsp ground cumin, 1/4 tsp black pepper
- Chickpeas: 1 can (15 oz/400 g) chickpeas drained and rinsed, 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp salt
- Lemon-Tahini Dressing: 1/4 cup tahini, 2 tbsp freshly squeezed lemon juice, 2 tbsp water (plus more as needed), 1 garlic clove minced, 1/4 tsp salt
- Toppings: 1/4 cup fresh parsley chopped, 1/4 cup crumbled feta cheese (optional omit for vegan), Lemon wedges
Instructions
- Preheat Oven:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Cook Quinoa:
- Rinse quinoa under cold water. In a medium saucepan, combine quinoa, water, and salt. Bring to a boil then reduce heat cover and simmer 15 minutes. Remove from heat and let sit covered 5 minutes. Fluff with a fork.
- Prepare Vegetables:
- In a large bowl toss zucchini bell pepper onion and cherry tomatoes with olive oil oregano cumin and black pepper. Spread evenly on the prepared baking sheet.
- Roast Vegetables:
- Roast the vegetables for 20 25 minutes stirring halfway until tender and lightly browned.
- Prepare Chickpeas:
- In a small bowl toss chickpeas with olive oil smoked paprika and salt. Spread on a separate baking sheet and roast for 15 20 minutes until crispy.
- Make Dressing:
- In a small bowl whisk together tahini lemon juice water garlic and salt until smooth. Add a bit more water if needed for drizzling consistency.
- Assemble Bowls:
- Divide cooked quinoa among four bowls. Top each with roasted vegetables and chickpeas. Drizzle with lemon tahini dressing. Garnish with parsley feta (if using) and a lemon wedge.
Save This recipe brings our family together sharing vibrant meals that are both delicious and nourishing.
Notes
Swap quinoa for brown rice farro or bulgur as desired Add sliced avocado or olives for extra flavor For a gluten-free bowl ensure all packaged ingredients are certified gluten-free Pairs well with a crisp Sauvignon Blanc or sparkling water with lemon
Required Tools
Medium saucepan Large baking sheet Mixing bowls Whisk Knife and cutting board
Allergen Information
Contains sesame (tahini) and dairy (feta if used) For vegan or dairy-free omit feta Always check labels for cross-contamination if sensitive to gluten or other allergens
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This Mediterranean chickpea and veggie grain bowl is a perfect easy meal anytime you want fresh wholesome flavors.
Recipe FAQs
- → Can I substitute quinoa with other grains?
Yes, brown rice, farro, or bulgur work well as alternatives while maintaining texture and flavor balance.
- → How do I achieve crispy roasted chickpeas?
Toss chickpeas with olive oil, smoked paprika, and salt, then roast on a baking sheet until golden and crisp, about 15-20 minutes.
- → What makes the lemon-tahini dressing flavorful?
The combination of tahini's creaminess, fresh lemon juice's brightness, garlic's aroma, and a pinch of salt creates a balanced tangy dressing.
- → Can this bowl be made vegan and dairy-free?
Omit the feta cheese to keep the bowl fully vegan and dairy-free without sacrificing flavor.
- → How can I prepare this dish ahead of time?
Roast vegetables and chickpeas in advance, store separately, and assemble with quinoa and dressing just before serving to maintain freshness.
- → What herbs and spices enhance the flavors?
Dried oregano, ground cumin, smoked paprika, and fresh parsley complement the veggies and chickpeas with warm, aromatic notes.