Lunch / Mediterranean
Mediterranean Harissa Chickpea Power Bowls
Meal-prep bowls layered with fluffy quinoa, roasted harissa chickpeas, and creamy lemon-tahini dressing.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 25 minutes
- Cook
- 20 minutes
- Total
- 45 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Contains sesame.
- Contains tree nuts, including any nut milk or nut butter listed.
- Yeast extracts, stocks, seasoning blends and fermented sauces can contain additional allergens such as cereals, celery or sulphites; check the actual product labels.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
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, 3/4 teaspoon salt, and pepper, then spread on a parchment-lined sheet.
Roast chickpeas for 18 to 20 minutes, shaking once, until crisp at the edges. Roast chickpeas in a single layer and let them cool slightly before adding salad so steam does not wilt the greens.
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 the remaining 1/4 teaspoon 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 48 hours, dressing just before eating.
0 of 7 steps complete
A little kitchen know-how
- 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.
Make it yours & keep it well
Use cooked millet instead of quinoa, following its packet liquid and cooking guidance rather than assuming an identical ratio.
Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. Keep quinoa, chickpeas, raw salad and tahini dressing apart. Add almonds after assembly.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
A little more kitchen know-how
Cooking guides for this recipe
- How to Build a Balanced Vegetarian Diet
Review the components of a bowl and plan micronutrients as well as macronutrients.
Estimated nutrition per serving
540 kcal · Protein 23 g · Carbohydrates 62 g · Fat 22 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
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 brown rice, following its own packet liquid ratio and cooking time. Cool cooked rice promptly and use its shorter storage limit.
Why does my dressing taste bitter?
Tahini brands vary. Whisk thoroughly, add water for texture and balance with the listed lemon and maple before adjusting seasoning.
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