Mediterranean Quinoa Bowl with Roasted Spiced Chickpeas and Veggies Recipe
This vibrant Mediterranean Quinoa Bowl features a nutritious base of fluffy quinoa topped with smoky roasted chickpeas, fresh Persian cucumbers, cherry tomatoes, creamy avocado, tangy pickled red onions, and fragrant herbs. Finished with a drizzle of garlicky yogurt sauce and a sprinkle of Aleppo pepper, this bowl offers a delightful balance of textures and flavors, making it a perfect healthy lunch or dinner option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Quinoa Base
- 1 cup uncooked quinoa (yields about 3 cups cooked quinoa)
Vegetables & Toppings
- 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
Smoky Chickpeas
- 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
- Garlic Yogurt Sauce (see note for recipe or use your preferred garlic yogurt sauce)
Instructions
- Cook the quinoa: Rinse 1 cup of quinoa under cold water to remove bitterness. Cook according to package instructions—typically, bring 2 cups of water to a boil, add quinoa, reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Fluff with a fork and set aside to cool.
- Prepare the smoky chickpeas: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Spread the rinsed and dried chickpeas evenly on the sheet. Drizzle with extra-virgin olive oil and sprinkle with smoked paprika, ground cumin, sea salt, and a pinch of cayenne pepper. Toss gently to coat all chickpeas evenly.
- Roast the chickpeas: Place the baking sheet in the preheated oven and roast for 20 to 30 minutes, stirring or shaking the pan halfway through, until the chickpeas are golden brown and crisp on the outside.
- Assemble the bowl: In serving bowls, layer the cooked quinoa as the base. Top with smoky roasted chickpeas, thinly sliced Persian cucumbers, halved cherry tomatoes, and diced avocado. Garnish with pickled red onions, fresh mint and/or parsley leaves, and a pinch of Aleppo pepper for a mild heat.
- Add the finishing touch: Drizzle each bowl generously with garlic yogurt sauce to add a creamy, tangy element. Serve immediately and enjoy the vibrant flavors and varied textures.
Notes
- You can make your own garlic yogurt sauce by mixing plain Greek yogurt with minced garlic, lemon juice, salt, and a drizzle of olive oil.
- For a vegan option, substitute the garlic yogurt sauce with a tahini-based sauce or a dairy-free yogurt alternative.
- Pickled red onions add a tangy crunch but can be omitted if unavailable.
- Adjust the cayenne pepper amount to control the heat level of the roasted chickpeas.
- Leftover roasted chickpeas can be stored in an airtight container for up to 3 days but may lose crispness.
Keywords: Mediterranean quinoa bowl, smoky chickpeas, healthy quinoa recipe, roasted chickpeas, garlic yogurt sauce, vegetarian bowl
