Mediterranean Chickpea Bowl

Reviewed by admin · Updated May 24, 2026
  • 10 min prep
  • 25 min cook
  • 35 min total
  • 3 servings
  • Beginner

Crispy chickpeas, herbed quinoa, lemon-tahini. A lunch that holds for 3 days.

Ingredients

3
  • 1 can chickpeas drained, patted dry
  • 1 cup quinoa
  • 2 tbsp tahini
  • 1 lemon juiced
  • 0.5 cup parsley chopped
  • 2 tbsp mint torn

Method

  1. Roast chickpeas with olive oil + paprika at 425°F for 22 minutes.

  2. Cook quinoa per package. Whisk tahini, lemon, water, salt to a drizzle.

  3. Assemble bowls: quinoa, chickpeas, herbs, sauce. Pack for 3 days of lunch.

Pair with

About the editor

admin

Editor at Sweet Basil Thyme