Name: Crispy Chickpea Grain Bowl with Avocado and Lemon Tahini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 cups canned chickpeas, drained and rinsed; 2 tablespoons olive oil; 1 teaspoon smoked paprika; ½ teaspoon garlic powder; ½ teaspoon salt; 3 cups cooked quinoa or brown rice; 1 large ripe avocado, sliced; 3 tablespoons fresh lemon juice; ¼ cup tahini; 1 teaspoon maple syrup; 3–4 tablespoons water; 2 tablespoons fresh parsley, chopped (optional)

Description

A vibrant and nourishing grain bowl featuring crispy chickpeas, fluffy quinoa, creamy avocado, and a zesty lemon tahini dressing for a delightful culinary experience.

Ingredients

Scale

2 cups canned chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt
3 cups cooked quinoa or brown rice
1 large ripe avocado, sliced
3 tablespoons fresh lemon juice
¼ cup tahini
1 teaspoon maple syrup
3–4 tablespoons water
2 tablespoons fresh parsley, chopped (optional)

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Instructions

Prepare the chickpeas: Drain and rinse the canned chickpeas, then spread them out on a clean kitchen towel or paper towels. Pat dry thoroughly to remove excess moisture.
Season the chickpeas: In a mixing bowl, toss the dried chickpeas with olive oil, smoked paprika, garlic powder, and salt until fully coated.
Roast the chickpeas: Spread the seasoned chickpeas in a single layer on a baking sheet. Roast in a preheated oven at 400°F (200°C) for 25–30 minutes, shaking the pan or stirring every 10 minutes. Watch closely until they turn golden and crunchy.
Cook the grains: While the chickpeas roast, prepare your quinoa or brown rice according to package instructions. Fluff them with a fork once cooked and keep warm.
Prepare the dressing: In a small bowl, whisk together the tahini, fresh lemon juice, maple syrup, and 3 tablespoons of water. Add more water a teaspoon at a time until the dressing is smooth and pourable. Adjust the seasoning with a pinch of salt if needed.
Assemble the bowl: Divide the warm quinoa or rice between bowls. Top generously with crispy chickpeas and slices of creamy avocado. Drizzle the luscious lemon tahini dressing over everything. Optional: sprinkle with freshly chopped parsley for an extra pop of color and flavor.

Notes

Make-ahead tips: Roast the chickpeas and prepare the grains ahead of time. Store them separately in airtight containers in the fridge for up to three days, ready to assemble. Avoid overcrowding the baking sheet for roasting chickpeas.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 400mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 14g
Protein: 15g
Cholesterol: 0mg