Crispy Chickpea Power Bowls

Name: Crispy Chickpea Power Bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cans (15 oz) chickpeas, drained and patted dry; 2 tbsp olive oil, 1 tsp each cumin and smoked paprika, 1/2 tsp salt; 1 1/2 cups dry quinoa, cooked; 1 cucumber, chopped, and 1 cup cherry tomatoes, halved; 2 cups shredded red cabbage; 1 avocado; Sauce: 1/4 cup tahini, juice of 1 lemon, 1 small garlic clove, 3 to 4 tbsp water, salt

Roasted spiced chickpeas over quinoa with crunchy vegetables and a lemony tahini sauce. Vegan and packed with protein.

Why it's here: Healthy fall dinner searches are up 66% on Pinterest, and grain bowls are one of the biggest meal-prep formats.

Prep15 min

Cook25 min

Total40 min

Serves4

What you'll need

Aluminum sheet pansFor roasting and baking

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Rice cookerFor hands-off rice and grains

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Glass meal-prep containersFor leftovers and lunches

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Ingredients

2 cans (15 oz) chickpeas, drained and patted dry

2 tbsp olive oil, 1 tsp each cumin and smoked paprika, 1/2 tsp salt

1 1/2 cups dry quinoa, cooked

1 cucumber, chopped, and 1 cup cherry tomatoes, halved

2 cups shredded red cabbage

1 avocado

Sauce: 1/4 cup tahini, juice of 1 lemon, 1 small garlic clove, 3 to 4 tbsp water, salt

Steps

Heat the oven to 425°F. Toss the chickpeas with oil and spices. Roast 22 to 25 minutes, shaking once, until crisp.

Whisk the sauce ingredients, adding water until pourable.

Fill bowls with quinoa, vegetables, avocado and chickpeas. Drizzle with sauce.

TipChickpeas lose their crunch in the fridge. Re-crisp them in the oven or air fryer.