Roasted Chickpea Power Bowl (Printable)

Crispy chickpeas, roasted vegetables, and quinoa topped with creamy tahini dressing.

# What You'll Need:

→ Roasted Chickpeas

01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Roasted Vegetables

08 - 1 medium sweet potato, peeled and diced
09 - 1 red bell pepper, cut into strips
10 - 1 small red onion, cut into wedges
11 - 1 small zucchini, sliced
12 - 2 tablespoons olive oil
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

→ Grains

15 - 1 cup cooked quinoa

→ Tahini Dressing

16 - 1/4 cup tahini
17 - 2 tablespoons fresh lemon juice
18 - 1 tablespoon maple syrup
19 - 1 clove garlic, minced
20 - 3 to 4 tablespoons water
21 - 1/4 teaspoon salt

→ For Serving

22 - 2 cups baby spinach or mixed greens
23 - 1 avocado, sliced
24 - Fresh parsley or cilantro, chopped (optional)

# How-To Steps:

01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - Pat chickpeas dry with a clean towel. Toss with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread evenly on one baking sheet.
03 - Toss sweet potato, bell pepper, red onion, and zucchini with olive oil, salt, and pepper. Spread on the second baking sheet in a single layer.
04 - Roast both trays for 25 to 30 minutes, stirring halfway through, until chickpeas are crispy and vegetables are tender with light caramelization.
05 - Prepare grains according to package instructions if not already cooked.
06 - Whisk tahini, lemon juice, maple syrup, minced garlic, and salt together. Add water gradually to achieve a creamy, pourable consistency.
07 - Divide greens among four bowls. Layer with cooked grains, roasted vegetables, roasted chickpeas, and avocado slices. Drizzle with tahini dressing and garnish with fresh herbs.

# Expert Advice:

01 -
  • Those crispy roasted chickpeas are genuinely addictive and packed with protein so you actually stay full until dinner.
  • The whole thing comes together in under an hour and tastes even better as leftovers, which means less cooking when life gets hectic.
  • It's beautiful enough to photograph but practical enough to eat standing at your kitchen counter while checking emails.
02 -
  • Drying the chickpeas thoroughly before seasoning is the difference between crispy and disappointing; I learned this the hard way after my first soggy attempt.
  • Don't crowd either baking sheet because the vegetables and chickpeas need air circulation to actually roast instead of steam.
  • Make the tahini dressing thinner than you think you need it to be, since it thickens slightly as it sits and you want it to actually coat everything.
03 -
  • Taste the tahini dressing before you assemble because it's easier to adjust seasoning in the bowl than after everything's already combined.
  • If you're making this for guests, assemble it just before serving so the greens stay crisp and the avocado doesn't turn brown on their plate.
  • Leftovers taste even better the next day once all the flavors have had time to meld together.
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