Pin 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 my go-to meal for busy weeknights.
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 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 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 Vegetables:
- Roast the vegetables for 20-25 minutes stirring halfway until tender and lightly browned.
- Prepare 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 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 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.
Pin This bowl brings my family together for a healthy and colorful meal everyone enjoys.
Tips for Meal Prep
Prepare the quinoa and roasted vegetables in advance and store separately to keep textures fresh during the week.
Flavor Variations
Add sliced avocado or olives for extra flavor and texture.
Pairings
Pairs well with a crisp Sauvignon Blanc or sparkling water with lemon.
Pin 
This Mediterranean bowl is both nourishing and versatile, perfect for any season.
Recipe Q&A
- → What grains work best with this bowl?
Quinoa is the base here, but brown rice, farro, or bulgur make excellent alternatives.
- → How can I make the bowl vegan-friendly?
Simply omit the feta cheese to keep the dish completely plant-based and dairy-free.
- → Can I prepare components ahead of time?
Yes, roasting the vegetables and chickpeas in advance and refrigerating the dressing separately helps streamline assembly.
- → What spices give the chickpeas their flavor?
Smoked paprika and a touch of salt combined with olive oil create a crispy, flavorful coating for the chickpeas.
- → Is the lemon-tahini dressing adjustable in consistency?
Yes, adding more water can thin the dressing to your preferred drizzle consistency.
- → What are good beverage pairings for this bowl?
Crisp white wines like Sauvignon Blanc or sparkling water with lemon complement the dish nicely.