Description
These Quick and Easy Spiced Chickpea Bowls are a delicious and nutritious meal option perfect for a satisfying lunch or dinner. Flavorful roasted chickpeas are paired with quinoa, fresh vegetables, and tangy feta cheese, creating a Mediterranean-inspired dish that is both filling and satisfying.
Ingredients
Scale
Roasted Chickpeas:
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Bowls:
- 2 cups cooked quinoa or rice
- 1 cup shredded carrots
- 1 cup diced cucumber
- 1 cup cherry tomatoes, halved
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- lemon wedges for serving
Instructions
- Preheat oven to 400°F (200°C). Pat the chickpeas dry with a paper towel.
- In a bowl, toss the chickpeas with olive oil, smoked paprika, cumin, coriander, cayenne pepper if using, garlic powder, salt, and black pepper until evenly coated.
- Spread the chickpeas in a single layer on a baking sheet and roast for 20-25 minutes, stirring once, until crispy.
- Meanwhile, prepare the bowls by dividing the cooked quinoa or rice among serving bowls.
- Top with shredded carrots, diced cucumber, cherry tomatoes, roasted chickpeas, and crumbled feta.
- Sprinkle with chopped parsley and serve with lemon wedges.
Notes
- Add sliced avocado or a dollop of hummus for extra creaminess.
- To make it vegan, omit the feta or use a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 6g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 10mg
