Crispy Chickpea & Hummus Grain Bowl
Description
Fresh, colorful, and full of satisfying texture, this Crispy Chickpea & Hummus Grain Bowl is a lunch that proves vegan food can be hearty without being heavy! Nutty grains, crunchy roasted chickpeas, creamy hummus, and crisp vegetables come together with a bright lemon-herb dressing for a bowl that is as filling as it is flavorful. It’s perfect for lunch at home or packed up for later.
Ingredients
For the lemon dressing
For the grain bowls
Instructions
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Roast the chickpeas. Preheat the oven to 425°F. Spread the dried chickpeas on a baking sheet. Drizzle with olive oil and sprinkle with smoked paprika, cumin, garlic powder, salt, and pepper. Toss until evenly coated. Roast for 25–30 minutes, shaking the pan halfway through, until golden and crisp.
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Make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, maple syrup, garlic, salt, and black pepper until well combined.
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Prepare the vegetables. While the chickpeas roast, chop the cucumber, tomatoes, bell pepper, and red onion.
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Build the bowls. Divide the cooked quinoa among six bowls. Add the spinach, cucumber, tomatoes, bell pepper, and red onion.
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Add the creamy element. Spoon ¼ cup of hummus into each bowl and top with the crispy roasted chickpeas.
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Finish it off. Drizzle each bowl with the lemon dressing and sprinkle with fresh parsley. Serve immediately.
Note
Midge’s Tip: For the crispiest chickpeas, dry them really well before roasting. A little patience here pays off with chickpeas that are golden and crunchy instead of soft!
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