This vegan roasted chickpea quinoa bowl is a perfect combination of crunchy & soft; cooked & raw; delicious & aromatic! The base is a lemony quinoa salad with cucumber, tomato, and lots of fresh herbs. It is topped with crispy, cumin-spiced chickpeas and roasted capsicum and drizzled with a lemony vegan yogurt dressing.
Course: Main Course
Cuisine: American, Gluten-free, Vegan, Vegetarian
Keyword: Chickpea recipe, quinoa
1½cupsBoiled chickpeas1 can if you are using canned chickpeas
If you are using freshly boiled, defrosted or canned chickpeas, drain and rinse the chickpeas and pat dry with a paper towel.
Core, deseed and chop the red capsicum in ½-inch pieces.
Toss the chickpeas and red capsicum on a baking tray with 1 tbsp olive oil, cumin, paprika, garam masala, and salt.
Roast for about 20 minutes till the chickpeas are lightly browned and the capsicum is softened. Remove from the oven and keep aside.
Meanwhile, rinse the quinoa in a fine sieve and let drain. Heat 1 cup water in a small pot. Add the rinsed quinoa along with 1 tsp olive oil and a little salt. Bring to a boil and then let it cook on low heat until all the water is absorbed and the quinoa is cooked. Remove from heat.
Prep Veggies & Dressing
While the quinoa and chickpeas are cooking, prep all the vegetables and herbs. Zest the lemon and halve.
For the vegan yogurt dressing: Whisk together 2 tbsp almond yogurt, 2 tsp olive oil, ½ tsp lemon juice, salt, and black pepper.
Assemble the quinoa bowl
Squeeze half the lemon juice into the cooked quinoa. Add the lemon zest, chopped cucumber, tomato, dill, and parsley. Mix together and adjust for salt and pepper.
To serve: Divide the quinoa into bowls, top with roasted chickpeas and capsicum, sprinkle some vegan ricotta, and drizzle with vegan yogurt dressing. Serve with lemon on the side.
Nutritional information is approximate information for 1 of 2 servings.
Quinoa bowls make for great leftovers. For leftovers, keep the dressing separate and add only while eating.
I don’t prefer using canned chickpeas so I usually boil and freeze chickpeas in small jars so that I have boiled chickpeas whenever required. Else if you are using dried chickpeas, use about ¾ cup, soak them overnight and then boil them till tender.