Go Back
–+ servings
A vibrant bowl featuring seasoned Spicy Chickpea Bowls over greens, quinoa, drizzled with white sauce, and topped with fresh parsley.

Spicy Chickpea Bowls

These Spicy Chickpea Bowls are a healthy and flavorful meal option, perfect for busy individuals and meal prep enthusiasts. They are simple to prepare and offer a satisfying plant-based dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Dinner, Lunch
Cuisine: Vegetarian
Calories: 426
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Quinoa
  • 1 cup uncooked quinoa
  • 2 cups vegetable broth, or water
For the Chickpea Mixture
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 (15 oz) can diced tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon cumin
  • 1/2 teaspoon red pepper flakes or more if you like a lot of heat!
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh chopped cilantro
For the Lemony Tahini Dressing
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 2 teaspoons maple syrup
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon salt + cracked black pepper
  • 3 tablespoons water or more depending on the consistency

Equipment

  • Small saucepan
  • Large skillet
  • blender

Method
 

  1. Rinse the quinoa and soak it for about 10 minutes in warm water. Bring 2 cups of vegetable broth to a boil in a small saucepan. Drain the quinoa and add it to the boiling broth. Cover and reduce the heat to a simmer, cooking for about 15 to 20 minutes. Turn off the heat and let the quinoa sit for 5 minutes, then fluff with a fork. Set aside.
  2. In a large skillet over medium-high heat, add olive oil and sauté the onion and garlic until fragrant, about 3 minutes. Add the chickpeas, tomatoes, and the rest of the ingredients for the chickpea mixture (except the cilantro), stirring to combine. Cover the pan and simmer for about 10 minutes, stirring occasionally.
  3. To make the dressing, combine all the dressing ingredients in a blender and blend until smooth. You can also whisk all the ingredients together. Add more water, one tablespoon at a time, until you reach your desired consistency.
  4. To assemble the bowls, spoon about 1/2 cup of quinoa into each bowl. Add a heaping 1/2 cup of the chickpea mixture. Drizzle with the tahini sauce. You can also add leafy greens, cucumbers, extra cilantro, and lemon slices.

Nutrition

Calories: 426kcalCarbohydrates: 67.8gProtein: 14.9gFat: 11.3gSaturated Fat: 1.3gSodium: 864mgFiber: 12.8gSugar: 6.5g

Notes

This recipe is ideal for meal prepping. You can store the quinoa, chickpea mixture, and dressing separately in the refrigerator for up to 4 days. Assemble the bowls just before serving.

Tried this recipe?

Let us know how it was!