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.
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
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.
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.