Easy Vegan Chickpea Bowl
This easy vegan chickpea bowl is hearty, colorful, and full of Mediterranean flavor. Crispy spiced chickpeas, fresh vegetables, and a creamy lemon-tahini dressing come together in a balanced, plant-based meal that’s rich in protein, fiber, and healthy fats.
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 2–3 bowls
Ingredients
For the Chickpeas
1 can (400 g) chickpeas, drained & rinsed
1½ tbsp olive oil
1 tsp ground cumin
½ tsp paprika
¼ tsp garlic powder
Salt & black pepper to taste
For the Bowl Base
1 cup cooked quinoa or brown rice
1 cup mixed greens or spinach
½ cup cherry tomatoes, halved
½ cup cucumber, sliced
¼ cup shredded carrots
¼ cup red onion, thinly sliced
For the Lemon Tahini Dressing
3 tbsp tahini
1½ tbsp lemon juice
1 small garlic clove, grated
2–3 tbsp warm water
Salt to taste
Instructions
Roast the Chickpeas
Preheat oven to 400°F (200°C).
Toss chickpeas with olive oil, cumin, paprika, garlic powder, salt, and pepper.
Roast for 20–25 minutes, shaking halfway, until golden and crispy.
Prepare the Dressing
Whisk tahini, lemon juice, garlic, salt, and warm water until smooth and pourable.
Assemble the Bowl
Divide quinoa/rice into bowls.
Add greens, vegetables, and roasted chickpeas.
Finish & Serve
Drizzle with lemon-tahini dressing and serve warm or chilled.
Notes & Tips
Pat chickpeas dry before roasting for extra crunch.
Add roasted sweet potatoes or zucchini for more heartiness.
Not spicy by default—perfect if you prefer mild Mediterranean flavors.
Frequently Asked Questions
Is this high in protein?
Yes—chickpeas + quinoa provide plant-based protein and fiber.
Can I meal prep this?
Absolutely—store components separately up to 4 days.
Can I skip tahini?
Yes—use hummus thinned with lemon juice.
Nutritional Information
Calories: 420 kcal
Protein: 15 g
Carbohydrates: 48 g
Fat: 18 g
Fiber: 12 g