Crispy Chickpea and Quinoa Power Bowl with Tahini (22g Protein)
A warm and colorful plant-based bowl with crispy chickpeas, fluffy quinoa, fresh greens and a creamy tahini drizzle. High protein, easy and ready in 20 minutes.
Equipment
- Colander (to drain and rinse chickpeas)
- Mixing bowl
- Air fryer with basket
- Cutting board
- Sharp knife
- Measuring spoons
Ingredients
For the bowl
- 1 can chickpeas drained and rinsed
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and black pepper to taste
- 1 cup cooked quinoa
- 2 cups fresh baby spinach
- 1 cup cherry tomatoes halved
- 1 small cucumber diced
Tahini Sauce
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp maple syrup
- 1 small garlic clove grated
- 2-3 tbsp water (to thin)
- Pinch of salt
Instructions
- Prep the chickpeas. Drain and rinse the chickpeas in a colander. Pat them very dry with a clean kitchen towel or paper towels. Removing as much moisture as possible helps them get really crispy.
- Season the chickpeas. Add the chickpeas to a mixing bowl. Toss with olive oil, paprika, garlic powder, oregano, salt and black pepper until every chickpea is coated in the seasoning.
- Cook the chickpeas in the air fryer or oven. For the air fryer: preheat to 390°F (200°C). Add the chickpeas in a single layer in the basket and cook for 10 to 12 minutes, shaking the basket halfway through, until they are golden and crispy.For the oven: preheat to 425°F (220°C). Spread the chickpeas on a parchment lined baking sheet and roast for 18 to 20 minutes, stirring once, until crisp.
- Prepare the bowl base. While the chickpeas cook, warm the cooked quinoa if needed. Place a layer of fresh spinach at the bottom of each bowl. Add quinoa on top of the spinach, dividing it between the two bowls.
- Add the fresh veggies. Slice the cherry tomatoes in halves and dice the cucumber. Arrange the tomatoes and cucumber in small sections around the quinoa. This makes the bowl colorful and easy to style.
- Make the tahini sauce. In a small bowl, whisk together tahini, lemon juice, maple syrup, grated garlic and a pinch of salt. Add water one tablespoon at a time, whisking until the sauce becomes smooth and pourable. It should be creamy, not too thick and not too runny.
- Assemble the power bowls. Top each bowl with a generous handful of crispy chickpeas. Drizzle the tahini sauce over the top. Add extra salt, pepper or lemon to taste if needed.
- Serve. Serve the bowls right away while the chickpeas are still warm and crispy. Enjoy as a quick high-protein lunch or a colorful weeknight dinner.
Notes
- Chickpea crispiness tip:
Make sure the chickpeas are completely dry before seasoning. Any leftover moisture will make them steam instead of crisp. - Air fryer vs oven:
The air fryer makes the chickpeas extra crispy in less time, but the oven works very well too if you spread them out in a single layer. - Tahini sauce thickness:
Add water little by little until the sauce becomes creamy and pourable. If the sauce looks grainy at first, keep whisking. It will smooth out. - Protein boost:
Add extra chickpeas, sprinkle hemp seeds, or mix a spoonful of Greek yogurt into the quinoa for even more protein. - Veggie swaps:
This bowl is easy to customize with roasted sweet potatoes, avocado slices, shredded carrots or chopped herbs. - Make ahead:
Store everything separately for meal prep. The chickpeas stay crisp for a day, but for best texture, crisp them fresh before serving. - Gluten free:
Naturally gluten free as long as your tahini is certified gluten free.
Nutrition
Calories: 460kcal