Chickpea Quinoa Power Bowl

Chickpea quinoa power bowl became my midweek lifesaver on a day when I needed something quick light and still hearty enough to carry me through a busy afternoon and I remember opening my fridge and grabbing whatever veggies I had plus some leftover quinoa from the night before. I tossed everything into a bowl drizzled it with a tahini dressing and instantly knew I had found my new go-to.

Now I make this power bowl on repeat because it’s so flexible nourishing and colorful plus I love how the chickpeas and quinoa work together to keep me full for hours without feeling heavy and every bite feels like a perfect mix of creamy crunchy fresh and satisfying.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Quinoa – Acts as the protein-packed base and keeps the bowl gluten-free.
• Chickpeas – Add plant-based protein and creamy texture.
• Cherry tomatoes – Bring juicy sweetness and vibrant color.
• Cucumber – Offers cool crunch and refreshing balance.
• Shredded carrots – Adds color and a light earthy sweetness.
• Avocado – Provides creaminess and healthy fats.
• Fresh herbs – Boost flavor with brightness and freshness.
• Tahini dressing – Creamy savory dressing that ties everything together.
• Lemon juice – Adds zing and freshness to the bowl.

Tools You’ll Need

• Medium saucepan – To cook the quinoa until light and fluffy.
• Strainer – To rinse quinoa and drain canned chickpeas.
• Sharp knife – For slicing vegetables and avocado smoothly.
• Cutting board – Keeps all the prep organized and easy.
• Mixing bowl – Optional if you want to toss ingredients together.
• Spoon – For drizzling the dressing right before serving.

Instructions

Step 1:

I begin by cooking the quinoa according to the package instructions then I let it cool slightly while I prep the rest of the ingredients.

Step 2:

Next I rinse and drain the canned chickpeas and set them aside to dry a bit while I slice the cucumbers cherry tomatoes and avocado and shred the carrots.

Step 3:

Once the quinoa is warm or room temperature I scoop it into a bowl as the base.

Step 4:

I arrange the chickpeas tomatoes cucumbers carrots and avocado neatly on top of the quinoa for that colorful power bowl look.

Step 5:

Then I drizzle everything with a generous spoonful of tahini dressing and a splash of lemon juice for brightness.

Step 6:

I finish with a sprinkle of fresh herbs like parsley or cilantro and a dash of salt and pepper to taste.

Step 7:

It’s ready to eat as is or I sometimes mix everything up before digging in so every bite is coated in that creamy dressing.

Tips

If I want extra crunch I add pumpkin seeds or sliced almonds and for even more flavor I sometimes season the chickpeas with smoked paprika or cumin before tossing them in. You can also roast the chickpeas for a crispier texture. Leftovers hold up really well so I love packing it for lunch the next day.

Ways to Serve

In a meal prep container for work lunches

As a light dinner alongside pita or flatbread

Paired with soup for a nourishing meal

Layered into a mason jar for portable salad bowls

Served as part of a brunch spread with fruit and tea

Frequently Asked Questions

Can I make Chickpea Quinoa Power Bowl ahead of time?

Yes just keep the dressing separate until you’re ready to serve to keep everything fresh.

Can I use another grain in place of quinoa in Chickpea Quinoa Power Bowl?

Absolutely brown rice farro or couscous work great too.

Is Chickpea Quinoa Power Bowl vegan?

Yes this recipe is completely vegan as long as your dressing is plant-based.

See You in the Kitchen

I hope you give this chickpea quinoa power bowl a try! It’s colorful filling and packed with plant-based goodness perfect for any day of the week. Let me know your favorite toppings or if you find a new twist I should try.

Happy Cooking!

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