Dinner

Mediterranean Quinoa Bowl with Roasted Spiced Chickpeas and Veggies Recipe

Name: Mediterranean Quinoa Bowl with Roasted Spiced Chickpeas and Veggies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 cup uncooked quinoa (yields about 3 cups cooked quinoa); 2 Persian cucumbers, thinly sliced; 1 cup cherry tomatoes, halved; 2 avocados, diced; Pickled red onions, as desired; Fresh mint and/or parsley leaves, for garnish; Pinch of Aleppo pepper, for garnish; 1½ cups cooked chickpeas (drained, rinsed, and patted dry); Extra-virgin olive oil, for drizzling; 1 teaspoon smoked paprika; ½ teaspoon ground cumin; ¼ teaspoon sea salt; Pinch of cayenne pepper; Garlic Yogurt Sauce (see note for recipe or use your preferred garlic yogurt sauce)

ByClara Bennett January 19, 2026January 19, 2026

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Introduction

This Mediterranean Quinoa Bowl is a vibrant and nourishing meal packed with fresh vegetables, smoky roasted chickpeas, and creamy avocado. Perfect for a quick lunch or light dinner, it combines wholesome ingredients with bold flavors for a satisfying experience.

The dish is a colorful grain bowl with four visible layers starting at the base with a bed of cooked quinoa in mixed shades of white, red, and black. On top of the quinoa are small bright green slices of cucumber arranged mainly on one side, a cluster of glossy red cherry tomato halves placed near the bottom, and a pile of golden-brown roasted chickpeas scattered around the center. To the left, there is a neat mound of thin, spiraled pickled red onions with a vibrant pink color. Fresh green herbs like mint leaves and dill sprigs are placed on the right side, adding a fresh look. The whole bowl is drizzled with a white creamy sauce and light specks of reddish spice sprinkled over it. A silver fork rests on the bottom left side inside the bowl, which is white with a rough light brown rim, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups cooked quinoa (from 1 cup uncooked)
2 Persian cucumbers (thinly sliced)
1 cup cherry tomatoes (halved)
2 avocados (diced)
Pickled red onions
Fresh mint and/or parsley leaves
Aleppo pepper
Garlic yogurt sauce (see note)
1½ cups cooked chickpeas (drained, rinsed, and patted dry)
Extra-virgin olive oil (for drizzling)
1 teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon sea salt
Pinch of cayenne pepper

Instructions

Step 1: Cook the quinoa according to your preferred method until fluffy and set aside to cool slightly.
Step 2: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper for the chickpeas.
Step 3: Place the chickpeas on the baking sheet, drizzle with olive oil, and sprinkle with smoked paprika, cumin, sea salt, and cayenne pepper. Toss to coat evenly and spread them out in a single layer.
Step 4: Roast the chickpeas for 20 to 30 minutes, stirring halfway through, until they are golden brown and crisp.
Step 5: Assemble the bowls by layering quinoa, smoky chickpeas, sliced cucumbers, cherry tomatoes, and diced avocado.
Step 6: Top with pickled red onions, fresh mint and/or parsley leaves, and a pinch of Aleppo pepper for extra flavor.
Step 7: Drizzle garlic yogurt sauce over the assembled bowls just before serving and enjoy.

Tips & Variations

Use fresh herbs like dill or cilantro for a different twist on the flavor profile.
Substitute garlic yogurt sauce with tahini dressing for a nutty alternative.
For extra protein, add grilled chicken or feta cheese on top.
Make your own pickled red onions by soaking thinly sliced onions in vinegar, sugar, and salt for at least 30 minutes.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Keep the smoky chickpeas separate to maintain their crispiness. Reheat the chickpeas in the oven to restore crunch before assembling the bowl again. Assemble fresh to keep the vegetables crisp.

How to Serve

A bowl features a base layer of mixed quinoa grains in cream, brown, and red shades, topped with scattered crispy browned chickpeas. On one side, bright green cucumber slices fan out, and next to them, pickled pink onion spirals form a small pile. Halved red cherry tomatoes add pops of color around the bowl. Fresh green herbs, including mint leaves and dill sprigs, are gathered on one side, adding a vibrant touch. The dish is drizzled with a creamy white sauce, and a vintage silver fork rests on the bowl’s edge. All sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas for this recipe?

Yes, canned chickpeas work perfectly. Just be sure to drain, rinse, and dry them well before roasting to achieve a crispy texture.

Is this recipe suitable for meal prep?

Absolutely. Prepare the quinoa and smoky chickpeas in advance and store them separately. Add fresh vegetables and avocado just before eating to keep everything fresh and tasty.