Save to Pinterest A vibrant, wholesome grain bowl featuring roasted vegetables, chickpeas, and a tangy lemon-tahini dressing—perfect for a satisfying lunch or light dinner.
This recipe quickly became a family favorite because of its fresh flavors and versatility. I enjoy making it for lunch or a light dinner when I need something healthy yet filling.
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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
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Instructions
- Preheat Oven:
- 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.
Save to Pinterest Preparing this bowl reminds me of weekend lunches with my family where we enjoyed fresh flavors and healthy food together.
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Required Tools
Medium saucepan, large baking sheet, mixing bowls, whisk, knife and cutting board
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.
Nutritional Information
Calories 420 Total Fat 18 g Carbohydrates 52 g Protein 13 g per serving
Save to Pinterest 
This Mediterranean chickpea and veggie grain bowl offers balanced nutrition and vibrant taste in every bite.
Recipe FAQs
- → Can I substitute quinoa with other grains?
Yes, you can swap quinoa with brown rice, farro, or bulgur for varied texture and flavor.
- → How do I make this dish vegan-friendly?
Simply omit the feta cheese to keep the bowl vegan and dairy-free.
- → What makes the dressing tangy and creamy?
The lemon juice combined with tahini creates a bright, creamy dressing perfectly complementing the roasted veggies and chickpeas.
- → Can the roasted vegetables be prepared ahead of time?
Yes, roasted vegetables can be made in advance and stored in the refrigerator for up to two days without losing flavor.
- → What are good beverage pairings with this dish?
This bowl pairs well with a crisp Sauvignon Blanc or sparkling water infused with lemon for a refreshing balance.
