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Crispy Chickpea & Roasted Red Pepper Grain Bowl Recipe

This Crispy Chickpea & Roasted Red Pepper Grain Bowl Recipe is a vibrant, protein-packed lunch that’s as delicious as it is nutritious. With crispy chickpeas, smoky roasted red peppers, and a tangy lemon-tahini dressing, every bite is bursting with flavor and texture.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Lunch
Cuisine: American
Servings: 4 servings
Calories: 380kcal

Ingredients

  • 1 can chickpeas (15 oz), drained and rinsed
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 2 medium roasted red peppers, sliced (jarred or homemade)
  • 1 cup baby spinach
  • 1/2 cup crumbled feta cheese (optional)
  • 1/4 cup red onion, thinly sliced
  • 2 tablespoons fresh parsley, chopped
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 1 clove garlic, minced
  • 2-3 tablespoons water (as needed for dressing)
  • 1/4 teaspoon salt (for dressing)

Instructions

  • Prep the Chickpeas: Preheat your oven to 400°F (200°C). Drain and rinse the chickpeas, then pat them dry with a clean towel. In a bowl, toss the chickpeas with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
  • Roast the Chickpeas: Spread the chickpeas in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, shaking the pan halfway through, until golden and crispy. Remove from the oven and let cool slightly.
  • Cook the Quinoa: While the chickpeas roast, rinse the quinoa under cold water. In a small pot, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
  • Prepare the Dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and salt. Add water, 1 tablespoon at a time, until the dressing reaches your desired consistency.
  • Assemble the Bowls: Divide the cooked quinoa among four bowls. Top with baby spinach, roasted red peppers, sliced red onion, and crispy chickpeas. Sprinkle with feta cheese (if using) and chopped parsley. Drizzle with the tahini dressing just before serving.

Notes

Pro Tips: For extra crispy chickpeas, pat them dry thoroughly before roasting. Use pre-cooked grains to save time. If you prefer a creamier dressing, add a splash of water to thin the tahini. Storage: Store components separately in airtight containers for up to 4 days. Reheat chickpeas and grains before assembling. Variations: Swap quinoa for farro or brown rice. Add avocado or feta cheese for extra richness. Use jarred roasted red peppers to speed up prep.