Pin It A vibrant, wholesome grain bowl featuring roasted vegetables, chickpeas, and a tangy lemon-tahini dressing—perfect for a satisfying lunch or light dinner.
This bowl quickly became my go-to lunch for busy weekdays—it feels fresh yet filling and comes together with minimal fuss.
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:
- 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.
Pin It My family enjoys gathering around this colorful bowl which makes weeknight dinners a breeze.
Required Tools
Medium saucepan Large baking sheet Mixing bowls Whisk Knife and cutting board
Nutritional Information
Per serving: Calories 420 Total Fat 18 g Carbohydrates 52 g Protein 13 g
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
Pin It 
This Mediterranean chickpea and veggie grain bowl offers a perfect balance of flavors and textures that you'll want to make again and again.
Recipe FAQs
- → Can I substitute quinoa with other grains?
Yes, quinoa can be replaced with brown rice, farro, or bulgur depending on your preference and dietary needs.
- → How can I make the dish vegan?
Simply omit the feta cheese to keep the bowl fully vegan while maintaining its delicious flavors.
- → What is the best way to roast the chickpeas evenly?
Toss chickpeas with olive oil and spices, spread them in a single layer on a baking sheet, and roast at 425°F, stirring halfway until crispy.
- → How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Add dressing fresh before serving to maintain texture.
- → Can I prepare the lemon-tahini dressing in advance?
Yes, the dressing can be whisked ahead and refrigerated for up to 2 days. Stir well before drizzling.