Recipe Collections
Spicy Chickpea and Quinoa Power Bowl
Original recipe: 4 servings · Prep: Under review · Cook: Under review · Total: Under review
By PowerProteinPlates Editorial TeamPublished Mar 29, 2026 | Updated Oct 25, 2026
Mediterranean
Under review
meal-prep-friendlywhole-foods
Roasted spiced chickpeas served with quinoa, cucumber, tomatoes, red onion, parsley and lemon, with an optional tahini drizzle.
Prep
Under review
Cook
Under review
Total
Under review
Servings
4
Difficulty
easy
Cuisine
Mediterranean
Ingredients
Servings
4
- 1 cup dry quinoa, rinsed
- 2 cups water or vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional, for extra heat)
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- ½ red onion, finely chopped
- ½ cup fresh parsley, chopped
- 1 lemon, juiced
- 2 tablespoons tahini (optional, for drizzling)
Instructions
-
Preheat the oven to 400°F (200°C).
-
In a large bowl, toss the drained chickpeas with olive oil, smoked paprika, ground cumin, chili powder, cayenne pepper (if using), garlic powder, salt, and freshly ground black pepper until evenly coated.
-
Spread the seasoned chickpeas in a single layer on a baking sheet. Roast for 20–25 minutes, shaking the pan halfway through, until chickpeas are golden and crispy.
-
Meanwhile, combine the rinsed quinoa and water or vegetable broth in a medium saucepan and bring to a boil.
-
Reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed.
-
Remove from heat and let the quinoa sit covered for 5 minutes before fluffing with a fork.
-
In a large bowl, mix the cooked quinoa with cherry tomatoes, diced cucumber, chopped red onion, and fresh parsley.
-
Add lemon juice, salt, and freshly ground black pepper to taste, then gently toss everything to combine.
-
Divide the quinoa and vegetable mixture into bowls and top each serving with a generous amount of roasted spicy chickpeas.
-
Optionally, drizzle tahini over the bowls for added creaminess and flavor.
-
Refrigerate leftovers promptly in covered shallow containers for up to 4 days. Reheat until hot throughout.
Timing
Allow for preparation, preheating, 20-25 minutes chickpea roasting, quinoa cooking and 5 minutes covered resting, then assembly.
Recipe notes
Follow the listed quantities and doneness cues. Formula-changing substitutions and nutrition claims have not been validated.
Storage
Refrigerate leftovers promptly in covered shallow containers for up to 4 days. Reheat until hot throughout.
Related Articles
Read related guides and practical cooking tips.
Recipe Collections
10 Snack Recipes with Nuts, Seeds or Legumes
More Recipes
Explore more recipes you may like.
Reviews
Rate this recipe and share a photo of your result.
No reviews yet.
Save this recipe
Log in to keep this recipe in your favorites.
Reset password Register