Roasted Chickpea Power Bowl (Print view)

Crispy spiced chickpeas, roasted vegetables, quinoa, and creamy tahini dressing in one nourishing bowl.

# Ingredient List:

→ Roasted Chickpeas

01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Roasted Vegetables

08 - 1 medium sweet potato, peeled and diced
09 - 1 red bell pepper, cut into strips
10 - 1 small red onion, cut into wedges
11 - 1 small zucchini, sliced
12 - 2 tablespoons olive oil
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

→ Grains

15 - 1 cup cooked quinoa

→ Tahini Dressing

16 - 1/4 cup tahini
17 - 2 tablespoons fresh lemon juice
18 - 1 tablespoon maple syrup
19 - 1 clove garlic, minced
20 - 3 to 4 tablespoons water
21 - 1/4 teaspoon salt

→ For Serving

22 - 2 cups baby spinach or mixed greens
23 - 1 avocado, sliced
24 - Fresh parsley or cilantro, chopped

# How-To Steps:

01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - Pat chickpeas dry with a clean towel. Toss with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread in an even layer on one baking sheet.
03 - In a separate bowl, toss sweet potato, bell pepper, red onion, and zucchini with olive oil, salt, and pepper. Spread on second baking sheet.
04 - Roast both trays for 25 to 30 minutes, stirring halfway through, until chickpeas are crispy and vegetables are tender with slight caramelization.
05 - Prepare grains according to package instructions if not already cooked.
06 - Whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and water until creamy and pourable.
07 - Divide greens among four bowls. Top with grains, roasted vegetables, roasted chickpeas, and avocado slices. Drizzle with tahini dressing and garnish with fresh herbs.

# Expert Suggestions:

01 -
  • The chickpeas get crispy and addictive, like the best snack you didn't know you needed in the middle of lunch.
  • Everything roasts at once, so you're genuinely done in under an hour with minimal cleanup and maximum satisfaction.
  • It tastes completely different depending on what vegetables you throw in, so boredom never sets in.
02 -
  • Those chickpeas need to be genuinely dry before they hit the oil, otherwise they'll steam instead of crisp, and that changes everything about the final texture.
  • The tahini dressing actually gets better when you make it a few hours ahead—the flavors settle and become more cohesive, which is something I learned by accident.
03 -
  • If your tahini dressing breaks or looks separated, whisk in an extra tablespoon of water slowly while whisking constantly—it'll come back together.
  • Roast your chickpeas and vegetables on the same temperature but time them so they finish together; pulling one sheet out early means uneven cooking.
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