Save A vibrant, wholesome grain bowl featuring roasted vegetables, chickpeas, and a tangy lemon-tahini dressing—perfect for a satisfying lunch or light dinner.
This Mediterranean Chickpea and Veggie Grain Bowl quickly became a favorite in my household thanks to its balance of flavors and textures.
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 the 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 the 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 the Vegetables:
- Roast the vegetables for 20 25 minutes stirring halfway until tender and lightly browned.
- Prepare the 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 the 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 the 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 This dish often brings family together around the table especially for quick weeknight meals.
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 
This easy bowl is delicious served fresh and makes great leftovers for next day lunches.
Recipe FAQs
- → What grains work best in this bowl?
Quinoa is ideal for its fluffy texture, but you can swap it with brown rice, farro, or bulgur depending on your preference and dietary needs.
- → Can I prepare the vegetables ahead of time?
Yes, roasting the vegetables a day in advance helps flavors develop and speeds up assembly when ready to serve.
- → How do I make the dressing thicker or thinner?
Adjust the lemon-tahini dressing consistency by adding more water for a thinner drizzle or less for a creamier texture.
- → Is the chickpea roasting necessary for texture?
Roasting chickpeas until crispy adds a pleasant crunch and depth of flavor, enhancing the overall bowl experience.
- → How can I make this dish vegan?
Simply omit the feta cheese topping to keep the bowl fully vegan without compromising taste.