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Category
Cuisine
Diet
Required Equipment
- Fine-mesh strainer
- Medium saucepan with lid
- Sheet pan
- Mixing bowls
- Mason jars or containers
Utilized Devices
Cooking Techniques
- simmering
- sheet-pan roasting
- whisking/emulsifying
- meal-prep assembly
Ingredients
- 170 gTri-color quinoa — rinsed
- 480 mlVegetable broth
- 850 gChickpeas — drained and rinsed
- 45 mlExtra-virgin olive oil
- 45 gHarissa paste
- 4 gSmoked paprika
- 2 gGround coriander
- 9 gKosher salt — divided
- 1.5 gBlack pepper
- 300 gCherry tomatoes — halved
- 260 gPersian cucumber — diced
- 150 gRoasted red peppers — chopped
- 70 gKalamata olives — pitted, halved
- 120 gBaby arugula
- 60 gToasted sliced almonds
- 80 mlTahini
- 45 mlFresh lemon juice
- 30 mlWarm water
- 5 mlMaple syrup
- 4 gGarlic — microplaned
Instructions
Cook quinoa with vegetable broth in a saucepan: bring to a boil, reduce to low, cover, and simmer 15 minutes. Rest 5 minutes, then fluff.
Heat oven to 425°F (220°C). Toss chickpeas with olive oil, harissa, smoked paprika, coriander, salt, and pepper, then spread on a parchment-lined sheet.
Roast chickpeas for 18 to 20 minutes, shaking once, until crisp at the edges.
Whisk tahini, lemon juice, warm water, maple syrup, garlic, and 1/2 teaspoon salt until creamy; thin with more water if needed.
Combine cherry tomatoes, cucumber, roasted red peppers, olives, and arugula in a large bowl with a pinch of salt.
Divide quinoa among bowls or meal-prep containers, top with roasted chickpeas, salad mixture, almonds, and drizzle with dressing.
Serve immediately or refrigerate components separately for up to 4 days, dressing just before eating.
Chef Tips
- ⭐Dry chickpeas thoroughly before roasting so the harissa crisps instead of steaming.
- ⭐If harissa is very spicy, swap 1 tablespoon for tomato paste to keep the smoky notes without added heat.
- ⭐Layer greens on top of quinoa when packing lunches so they stay crisp until tossed with dressing.
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Nutritional Highlights
- ✓~23 g plant protein per bowl
- ✓Tahini and almonds offer calcium and healthy fats
- ✓Quinoa keeps the bowls naturally gluten-free
Dietary Notes
Compliant With
Allergens
- Contains sesame (tahini)
- Contains tree nuts (almonds)
FAQ
Can I use canned roasted red peppers?
Absolutely—pat them dry before chopping so excess brine doesn’t thin the dressing in the bowls.
What grain works instead of quinoa?
Use millet or short-grain brown rice; just adjust the cook time and keep the 2:1 liquid-to-grain ratio.
Nutrition
| Calories | 540 |
| Protein | 23 g |
| Carbs | 62 g |
| Fat | 22 g |