Crispy Chickpea & Quinoa Bowl with Roasted Broccoli

This Chickpea and Quinoa bowl is packed with protein and flavor! Toasting the quinoa while roasting the chickpeas and broccoli enhances the flavor and creates a great texture.

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Crispy Chickpea & Quinoa Bowl with Roasted Broccoli

Course Main Course, Salad
Cuisine Gluten Free, Plant Based, Vegan
Keyword bowl, buddha bowl, chickpea, crispy, garbanzo bean, quinoa
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 669kcal


For the roasted broccoli

  • 2 medium broccoli heads cut into small florets
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 recipe Crispy Spiced Chickpeas

For the Tahini Sauce

  • 1/2 cup tahini
  • zest of 1 meyer lemon*
  • juice of 1 meyer lemon*
  • 1 tablespoon pure maple syrup
  • 1 teaspoon coconut aminos*
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup hot water

For the crispy quinoa

  • 3 tablespoons olive oil
  • 3 cups cooked quinoa*

For serving

  • 1 avocado sliced
  • a handful of chopped fresh parsley and chives
  • lemon wedges


  • Begin by making the roasted broccoli and crispy chickpeas . Preheat oven to 400℉. Line a large rimmed baking sheet with parchment. The broccoli and chickpeas can be cooked on the same use. Place the broccoli on half of the pan, and the chickpeas on the other half. Drizzle the olive oil on the broccoli, and the olive oil on the chickpeas. Add salt and pepper to the broccoli and toss. After 20 minutes add the seasoning to the chickpeas and finish backing for another 10-15 minutes or until chickpeas are golden and crispy, and the broccoli is golden on the edges.
  • While the broccoli and chickpeas are roasting, make the tahini sauce. Whisk together the tahini, lemon zest, lemon juice, maple syrup, coconut aminos, garlic, salt, and pepper until smooth. Add the hot water and whisk again until completely smooth and creamy.
  • Make the crispy quinoa. Heat the olive oil in a large nonstick skillet over medium-high heat. Once hot, add the quinoa in a single layer and press down to flatten it into the pan. Cook for 2 minutes (don’t touch!), then toss it around, and press it down into the pan again. Cook for another 2 minutes, then toss it around, and repeat 1-2 more times until quinoa is crispy and golden.
  • To serve, top the crispy quinoa with the roasted broccoli and chickpeas, sliced avocado, a generous drizzle of tahini sauce, and a handful of chopped parsley and chives. Serve with lemon wedges if desired!


*You can sub meyer lemons for regular lemons if you can’t find them.
*You can sub soy sauce or tamari for the coconut aminos.
*3/4 cup of dry quinoa yields about 3 cups cooked.
*Extra tahini sauce will keep in the fridge for up to 1 week!


Calories: 669kcal | Carbohydrates: 65g | Protein: 21g | Fat: 41g | Saturated Fat: 6g | Sodium: 589mg | Potassium: 1592mg | Fiber: 17g | Sugar: 10g | Vitamin A: 1987IU | Vitamin C: 278mg | Calcium: 220mg | Iron: 6mg

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