Chickpea Quinoa Bowl
This chickpea quinoa bowl is filled with crispy chickpeas, fluffy quinoa, and plenty of toppings for extra flavor. Swap in what you have on hand and give these bowls a try!
This recipe has a few different parts, but it comes together easily. The quinoa simmers on the stove (or in the rice cooker!) while the chickpeas and broccoli roast, so the active time is really just a few minutes of tossing and seasoning. And since each component keeps well on its own, these bowls are perfect for meal prep. Also, these bowls are endlessly flexible. Swap the broccoli for whatever vegetable is in your fridge, use any hummus you like, or skip the feta to keep it vegan. The formula (grain + crispy chickpeas + roasted veggie + creamy sauce) works no matter what you have on hand.
Ingredients and Substitutions
- Quinoa: I used quinoa but you can swap in brown rice or any grain you like!
- Chickpeas: Be sure to dry them well. The drier they are, the crispier they get, so pat them really well with a clean towel before tossing them with oil.
- Broccoli: Keep the florets large and roughly the same size so they roast evenly. You can swap in cauliflower if you prefer.
- Smoked paprika and garlic powder: This duo is my go-to for roasted chickpeas. The smoked paprika makes a difference here, so don’t sub regular paprika if you can help it.
- Feta: A little feta adds a salty, tangy bite. Leave it off or use a plant-based feta to make these bowls vegan.
- Hummus: I used beet hummus because its earthy-sweet flavor pairs so well with the smoky chickpeas, but feel free to use your favorite kind.
- Herb dressing: A drizzle of my vegan herb dressing ties everything together. Any creamy, herby dressing you love will work here.
Substitutions and Variations
No quinoa? Brown rice, farro, or couscous all work great, just adjust the cooking time. Cauliflower, Brussels sprouts, or sweet potatoes can stand in for the broccoli (sweet potatoes may need a few extra minutes). To make these vegan, skip the feta or use a dairy-free version. And if beet hummus isn’t your thing, any hummus works.
Additional Topping Ideas
These bowls are a great base for whatever toppings you’re craving. Add diced cucumber, cherry tomatoes, red onion, and kalamata olives, with a squeeze of lemon juice and some fresh parsley on top. A drizzle of tahini dressing is delicious here too, especially if you add a pinch of cumin to the chickpeas. You can also serve everything over a bed of lettuce for more of a salad situation. Roasted red pepper strips or crispy pita chips are also delicious. This is a great one to toss in whatever you have!
How to Add More Protein
Between the chickpeas and the quinoa, these bowls already pack a solid dose of plant-based protein and fiber. Quinoa is one of the few plant foods that’s a complete protein, so the combination is more filling than you’d expect. But if you want to bulk them up even more, add tofu or tempeh, or stir in some white beans along with the chickpeas.
How to Make Crispy Roasted Chickpeas
- Rinse and drain the chickpeas and gently pat dry with a clean paper towel.
- Toss with olive oil and seasonings.
- Spread in a single layer, being sure not to crowd the pan.
- Roast until the chickpeas are crispy, stirring during the baking process, so they cook evenly.
Tips for Perfect Quinoa
If your quinoa often turns out mushy, a few small tweaks make a big difference. Use 1 3/4 cups of liquid per cup of quinoa (a little less than the 2 cups most packages call for). I use broth for flavor, but water works fine too. Bring it to a boil over medium high heat in a small saucepan, then cover and simmer on low without stirring. Once the liquid is absorbed, let it rest off the heat for 5 minutes before fluffing. If it’s still a little wet for your desired consistency, leave the lid off for a minute or two. For a foolproof method, use my rice cooker quinoa recipe!
Meal Prep and Storage
These bowls keep in the fridge for 4 days, which makes them a great meal prep option. A few tips: store the dressing separately and add it just before eating, and keep the chickpeas in a separate container and re-crisp on the stovetop or air fryer.
Other Grain Bowl Recipes
If you enjoy this recipe, try my farro grain bowl, avocado and quinoa bowl, or Mediterranean chickpea bowls.
Print
Chickpea Quinoa Bowl
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 bowls 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
This chickpea quinoa bowl is filled with crispy chickpeas, fluffy quinoa, and plenty of toppings to add lots of flavor. Swap in what you have on hand and give these bowls a try!
Ingredients
- 1 cup uncooked quinoa, rinsed
- 1 3/4 cups vegetable broth
- 1 (15 ounce) can chickpeas, drained, rinsed, and patted dry
- 1 head broccoli, chopped into large florets
- 2 tablespoons olive oil, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon salt, divided
- 1/4 teaspoon pepper
- 1/2 cup feta, cubed
- 1/2 cup hummus
- 1/4 cup herb dressing
Instructions
- Preheat the oven to 425°F and line two baking sheets with parchment paper.
- Add the quinoa and broth to a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, until the liquid is absorbed. Remove from the heat and let it sit, covered, for 5 minutes, then fluff with a fork.
- While the quinoa cooks, toss the chickpeas with 1 tablespoon olive oil, the garlic powder, smoked paprika, 1/2 teaspoon salt, and the black pepper. Spread them on one baking sheet in a single layer.
- Toss the broccoli with the remaining 1 tablespoon olive oil and remaining 1/4 teaspoon salt. Spread on the second baking sheet.
- Roast both for 20 to 25 minutes, shaking the chickpea pan halfway through, until the chickpeas are crisp and the broccoli edges are browned.
- Divide the quinoa between four bowls. Top with the roasted chickpeas and broccoli, a spoonful of hummus, and a sprinkle of feta. Drizzle with the herb dressing and serve warm.
