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Crispy Chickpea and Quinoa Grain Bowl

Enjoy a vibrant, textured grain bowl packed with crispy chickpeas, fluffy quinoa, roasted broccoli, and creamy avocado. This vegan recipe is a nutrient-dense powerhouse.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner, Lunch
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium heads broccoli florets cut into small florets
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 15.5 ounce can chickpeas drained and rinsed
  • 2 teaspoons olive oil
  • 1 teaspoon harissa seasoning
  • 1/2 teaspoon salt
  • 1/2 cup tahini
  • 1 meyer lemon zest
  • 1 meyer lemon juice
  • 1 tablespoon pure maple syrup
  • 1 teaspoon coconut aminos
  • 1 clove garlic minced
  • 1/2 cup hot water
  • 3 tablespoons olive oil
  • 3 cups cooked quinoa
  • 1 avocado sliced
  • a handful fresh parsley chopped
  • chives chopped
  • lemon wedges for serving

Equipment

  • Baking sheet
  • Parchment paper
  • Medium bowl
  • Large nonstick skillet

Method
 

Roast Broccoli and Chickpeas
  1. Preheat your oven to 400℉ (200℃). Line a large baking sheet with parchment paper. On one half of the sheet, spread the broccoli florets. Drizzle with 1 tablespoon of olive oil, salt, and pepper, then toss to coat. On the other half, spread the drained and rinsed chickpeas. Drizzle with 2 teaspoons of olive oil, sprinkle with harissa seasoning, salt, and pepper, and toss well.
    Bake for 25-30 minutes. You're looking for the broccoli to be tender-crisp with golden edges, and the chickpeas to be visibly golden and crispy. Resist the urge to stir them too much initially to maximize crispiness.
Prepare the Tahini-Lemon Dressing
  1. While the vegetables and chickpeas roast, combine the tahini, Meyer lemon zest, Meyer lemon juice, maple syrup, coconut aminos, minced garlic, 1/2 teaspoon salt, and pepper in a medium bowl. Whisk until smooth. Gradually whisk in the 1/2 cup of hot water until the dressing reaches a creamy, pourable consistency. Add more hot water, one tablespoon at a time, if needed.
Crisp the Quinoa
  1. Heat 3 tablespoons of olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the 3 cups of cooked quinoa to the skillet in a single layer. Press down gently with a spatula to encourage browning. Cook undisturbed for about 2 minutes. Toss the quinoa, then press it down again. Repeat this process 1-2 more times, allowing the quinoa to become golden and crispy.
Assemble the Bowls
  1. Divide the crispy quinoa among serving bowls. Top with the roasted broccoli and crispy chickpeas. Add the sliced avocado. Drizzle generously with the prepared tahini-lemon dressing. Garnish with chopped fresh parsley and chives. Serve immediately with extra lemon wedges on the side.

Notes

For the crispiest results, ensure chickpeas are patted thoroughly dry after rinsing. If you don't have canned chickpeas, you can cook dried chickpeas, but ensure they are fully cooked and then dried before roasting. If unavailable, use a mix of smoked paprika, cumin, and a pinch of cayenne pepper for harissa seasoning. For the dressing's creaminess, tahini is key. If unavailable, a well-stirred almond butter or sunflower seed butter can work, though the flavor will change. Meyer lemons are sweeter and less acidic; if using regular lemons, you might need slightly less juice or a touch more maple syrup. Coconut aminos are a soy-free, gluten-free alternative to soy sauce; tamari or even a splash of Worcestershire sauce can be substitutes.