Get ready for a truly satisfying and wholesome meal with these Crispy Quinoa Chickpea Bowls! This recipe is packed with incredible textures and flavors, featuring a base of pan-crisped quinoa topped with harissa-roasted chickpeas, tender roasted broccoli, creamy avocado, and drizzled with an absolutely delicious, bright Meyer lemon (or regular lemon!) tahini sauce. I am obsessed with bowls like these Crispy Quinoa Chickpea Bowls – they are perfect for meal prepping healthy lunches or dinners, naturally vegan and gluten-free, and bursting with flavor. It’s the kind of vibrant, nourishing meal that feels perfect for a fresh start to the week, especially on a lovely spring day like today, May 5th!
Why You’ll Love These Crispy Quinoa Chickpea Bowls
- Incredible Texture: Crispy quinoa AND crispy roasted chickpeas contrast beautifully with creamy avocado and tender broccoli.
- Flavor Packed: Features harissa spice, tangy lemon-tahini sauce, savory roasted veggies, and fresh herbs.
- Healthy & Wholesome: Loaded with plant-based protein, fiber, healthy fats, and nutrient-dense vegetables. Vegan and Gluten-Free.
- Perfect for Meal Prep: Components can be prepped ahead for easy assembly throughout the week.
- Satisfying & Filling: A truly substantial bowl that keeps you full and energized.
Ingredients for Crispy Quinoa Chickpea Bowls
Here’s what you’ll need to build these amazing bowls. The full list with measurements is in the recipe card below.
Roasted Broccoli
- Medium heads broccoli, cut into small florets (Vegetable)
- Olive oil (Oil)
- Salt (Seasoning)
- Pepper (Spice)
Crispy Chickpeas
- Chickpeas (canned), drained and rinsed (Beans)
- Olive oil (Oil)
- Harissa seasoning* (Spice Blend) (Or substitute – see Variations/Tips)
- Salt (Seasoning)
- Pepper (Spice)
Meyer Lemon Tahini Sauce
- Tahini* (Sesame Paste)
- Zest of Meyer lemon* (or regular lemon) (Flavoring)
- Juice of Meyer lemon* (or regular lemon) (Acid)
- Pure maple syrup (Sweetener)
- Coconut aminos* (or sub soy sauce/tamari) (Condiment)
- Clove garlic, minced (Aromatic)
- Salt (Seasoning)
- Pepper (Spice)
- Hot water (Liquid)
Crispy Quinoa
- Olive oil (Oil)
- Cooked quinoa* (Grain) (Chilled leftover quinoa works best!)
Serving & Toppings
- Avocado, sliced (Fruit)
- Chopped fresh parsley and chives (Herbs)
- Lemon wedges (Fruit)
(Notes refer to original recipe details/suggestions) (Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the specific combination of flavors and textures here, but these Crispy Quinoa Chickpea Bowls are highly adaptable:
- Harissa Substitute: If you don’t have harissa seasoning, use 1-2 teaspoons of harissa paste tossed with the chickpeas and oil, or substitute with a blend of smoked paprika, cumin, coriander, and a pinch of cayenne.
- Different Veggies: Roast cauliflower, sweet potatoes, or bell peppers along with the broccoli. Add fresh spinach or kale to the bowl base.
- Add Protein: While filling on its own, top with grilled halloumi (if not vegan), baked tofu, or shredded chicken.
- Different Grains: Use crispy brown rice or farro instead of quinoa.
- Nut-Free Tahini Sub: If you need a tahini substitute, try using sunflower seed butter (the flavor will be different).
- Lemon Swap: Use regular lemons if Meyer lemons aren’t available (Meyer lemons are slightly sweeter and less acidic).
- Coconut Aminos Sub: Use tamari (for GF) or low-sodium soy sauce instead of coconut aminos.
How to Make Crispy Quinoa Chickpea Bowls
Making these flavorful Crispy Quinoa Chickpea Bowls involves a few easy components:
Roast the Broccoli and Chickpeas
- First, I get my oven working! I preheat it to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
- On one half of the pan, I place the broccoli florets. I drizzle them with 1 tablespoon of olive oil and season with ¼ teaspoon salt and ¼ teaspoon pepper, tossing to coat.
- On the other half of the pan, I place the drained and thoroughly rinsed and dried chickpeas. (Drying the chickpeas well helps them crisp up!) I drizzle them with 2 teaspoons of olive oil, the harissa seasoning (or substitute), ¼ teaspoon salt, and ¼ teaspoon pepper. I toss these well to coat.
- I spread both the broccoli and chickpeas out in a single layer on their respective halves of the baking sheet.
- I roast for 25-30 minutes, or until the chickpeas are slightly golden and crispy, and the broccoli is tender with nicely browned edges. I might give them a stir halfway through.
Make the Meyer Lemon Tahini Sauce
- While the veggies and chickpeas roast, I whip up the amazing tahini sauce. In a medium bowl, I whisk together the tahini, lemon zest, lemon juice, pure maple syrup, coconut aminos (or substitute), minced garlic, salt, and pepper until it forms a thick paste.
- Gradually, I add the hot water while whisking continuously until the sauce is completely smooth, creamy, and reaches a nice drizzling consistency. I set this aside.
Make the Crispy Quinoa
- This step adds incredible texture! I heat 3 tablespoons of olive oil in a large nonstick skillet over medium-high heat.
- Once the oil is hot, I add the cooked (preferably chilled leftover) quinoa in a single layer.
- Using a spatula, I press the quinoa down firmly to flatten it into the pan.
- I cook undisturbed for 2 minutes to let it get crispy on the bottom.
- Then, I toss the quinoa around with the spatula, breaking it up, and press it down flat into the pan again.
- I cook for another 2 minutes, then toss and press again. I repeat this process 1-2 more times until the quinoa is nicely crisped and golden in spots.
Assemble the Bowls
- Now for assembly! I divide the warm crispy quinoa among serving bowls.
- I top the quinoa generously with the roasted broccoli and the crispy harissa chickpeas.
- I add slices of fresh avocado.
- I drizzle everything liberally with the prepared Meyer lemon tahini sauce.
- Finally, I garnish with a handful of chopped fresh parsley and chives.
- Serve immediately with extra lemon wedges on the side if desired!
Tips and Tricks for the BEST Quinoa Bowls
Here are my secrets for making these Crispy Quinoa Chickpea Bowls truly exceptional:
- Dry Chickpeas Well: Patting rinsed chickpeas thoroughly dry before roasting is key to getting them crispy.
- Don’t Crowd Roasting Pan: Ensure broccoli and chickpeas are in a single layer for proper roasting and crisping. Use two pans if needed.
- Crispy Quinoa Technique: Use chilled, previously cooked quinoa for best results. Press it firmly into the hot oil and let it cook undisturbed for a couple of minutes between tosses to develop crispness.
- Use a High-Powered Blender/Processor (for Sauce): While whisking works, blending the tahini sauce components can make it extra smooth and creamy, especially if your tahini is thick.
- Adjust Sauce Consistency: Tahini consistency varies. Add hot water gradually until your sauce reaches the perfect drizzling consistency.
How to Serve
These Crispy Quinoa Chickpea Bowls are a fantastic, complete meal! Serve them warm:
- As a Healthy Lunch or Dinner: Perfectly balanced with grains, protein, veggies, and healthy fats.
- For Meal Prep: Prep components separately and assemble bowls throughout the week.
Make Ahead and Storage
This bowl is excellent for meal prep!
- Make Ahead: Roast the broccoli and chickpeas, cook the quinoa, and make the tahini sauce up to 3-4 days ahead. Store each component separately in airtight containers in the refrigerator.
- Storage: Store leftover assembled bowls (if any) in the fridge for 1-2 days, noting the quinoa and chickpeas will lose their crispness. It’s best to store components separately.
- Reheating: Gently reheat quinoa, chickpeas, and broccoli if desired (microwave or skillet), or enjoy the components cold or at room temperature. Assemble bowls just before serving. The tahini sauce might need a splash of water whisked in if it thickens too much in the fridge.
FAQs about Crispy Quinoa Chickpea Bowls
- What can I substitute for harissa seasoning?
- Use 1-2 teaspoons of harissa paste tossed with the chickpeas, or create a blend using smoked paprika, cumin, coriander, garlic powder, and a pinch of cayenne pepper.
- Can I use regular lemons instead of Meyer lemons?
- Absolutely! Regular lemons are slightly more tart, so you might want to add an extra tiny drizzle of maple syrup to the dressing to balance it, but they work perfectly fine. Meyer lemons are seasonal and can be harder to find.
- How do I get my quinoa truly crispy?
- Use cold, cooked quinoa (leftovers are ideal). Get your skillet and oil nice and hot. Press the quinoa down firmly and let it sizzle undisturbed for 2-3 minutes before tossing. Repeat a few times.
Enjoy this incredibly flavorful, texture-packed, healthy, and satisfying Crispy Quinoa Chickpea Bowl! It’s a perfect meal prep solution or delicious dinner.
Print
Crispy Quinoa Chickpea Bowls with Roasted Broccoli and Meyer Lemon Tahini Sauce
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 3-4 1x
- Category: Dinner, Lunch, Main Course, Bowl, Meal Prep
- Cuisine: American
Description
These Crispy Quinoa Chickpea Bowls with Roasted Broccoli and Meyer Lemon Tahini Sauce are a hearty, wholesome meal perfect for meal prep! The quinoa gets crisped up for incredible texture, paired with crispy harissa chickpeas, roasted broccoli, and a delicious, citrusy tahini sauce. Healthy, plant-based, vegan, and gluten-free!
Ingredients
Scale
For the Roasted Broccoli:
- 2 medium heads broccoli, cut into small florets
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
For the Crispy Harissa Chickpeas:
- 1 (15.5 ounce) can chickpeas, drained, rinsed, and patted very dry
- 2 teaspoons olive oil
- 1 teaspoon harissa seasoning* (adjust to taste)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
For the Meyer Lemon Tahini Sauce:
- 1/2 cup tahini* (sesame seed paste, well stirred)
- Zest of 1 Meyer lemon* (or regular lemon)
- Juice of 1 Meyer lemon* (or regular lemon)
- 1 tablespoon pure maple syrup
- 1 teaspoon coconut aminos* (or tamari/low-sodium soy sauce)
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup hot water (to thin)
For the Crispy Quinoa:
- 3 tablespoons olive oil
- 3 cups cooked quinoa*, preferably cooled or day-old
For Serving/Assembly:
- 1 ripe avocado, sliced
- Handful of chopped fresh parsley and chives
- Lemon wedges
Instructions
- Roast Broccoli and Chickpeas:
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- Place the broccoli florets on one half of the pan. Drizzle with 1 tablespoon olive oil, sprinkle with 1/4 tsp salt and 1/4 tsp pepper, and toss to coat. Spread into a single layer.
- Ensure chickpeas are patted very dry. Place the dried chickpeas on the other half of the pan. Drizzle with 2 teaspoons olive oil, sprinkle with harissa seasoning, 1/4 tsp salt, and 1/4 tsp pepper. Toss gently to coat. Spread into a single layer.
- Bake for 25-30 minutes, tossing halfway through, until chickpeas are crispy and lightly browned, and the broccoli is tender and golden on the edges.
- Make Tahini Sauce: While the broccoli and chickpeas roast, make the sauce. In a medium bowl, whisk together the tahini, lemon zest, lemon juice, maple syrup, coconut aminos (or alternative), minced garlic, 1/2 tsp salt, and 1/4 tsp pepper until smooth. The mixture will be thick. Gradually whisk in the hot water until the sauce is smooth, creamy, and reaches a drizzle-able consistency. Set aside. (Alternatively, combine all sauce ingredients except water in a blender/food processor, blend until smooth, then stream in hot water while blending).
- Make Crispy Quinoa: Heat 3 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Once the oil is hot and shimmering, add the cooked quinoa in a single layer. Press down gently with a spatula to flatten it into the pan. Cook undisturbed for 2 minutes. Toss the quinoa around, then press it down flat again. Cook for another 2 minutes. Repeat this process 1-2 more times until the quinoa is crispy and golden in spots. Remove from heat.
- Assemble Bowls: Divide the crispy quinoa among serving bowls. Top with the roasted broccoli and crispy chickpeas. Add slices of fresh avocado. Drizzle generously with the Meyer lemon tahini sauce. Sprinkle with chopped fresh parsley and chives. Serve immediately with lemon wedges on the side, if desired.
Notes
- Harissa Seasoning: This adds spice and flavor. Find it in spice aisles or specialty stores. Adjust amount to taste.
- Tahini: Use good quality tahini paste (sesame seed paste). Stir it well before measuring as oil separation is normal.
- Meyer Lemons: Meyer lemons are slightly sweeter and less acidic than regular lemons. If using regular lemons, you might want to slightly increase the maple syrup in the sauce.
- Coconut Aminos: A gluten-free and soy-free alternative to soy sauce. Tamari (GF) or low-sodium soy sauce can be substituted if dietary restrictions allow.
- Quinoa: Use pre-cooked quinoa. Cooled or day-old quinoa works best for achieving crispiness.
- Crisping Quinoa: Don’t stir too often; allow the quinoa to sit undisturbed in the hot oil to develop crispy bits.
- Storage: Store components separately in airtight containers in the refrigerator for meal prep. Reheat quinoa, broccoli, and chickpeas gently. Assemble bowls just before serving. Tahini sauce keeps for about a week.