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- 1 can (15 oz) chickpeas, drained and rinsed - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1/2 teaspoon cumin - Salt and pepper to taste - 2 cups cooked quinoa - 1 cup baby spinach - 1/2 cup cherry tomatoes, halved - 1/2 avocado, sliced - 1/4 cup tahini - Juice of 1 lemon - 2 tablespoons water (to thin tahini) - Fresh parsley, chopped, for garnish - Feta cheese - Nuts or seeds - Additional veggies - Caloric content per serving: About 550 calories - Macronutrient breakdown: 20g protein, 30g carbs, 40g fat The main star of this dish is the chickpeas. They give a nice crunch and great flavor. I use canned chickpeas for ease, but feel free to cook dried ones if you wish. Olive oil adds a lovely richness. I sprinkle smoked paprika and garlic powder on the chickpeas for depth. Cumin gives warmth and aroma. Quinoa serves as a base. It’s packed with protein and fiber. Baby spinach adds vitamins and freshness. Cherry tomatoes bring sweetness and color. The tahini dressing is creamy and tangy. Mix tahini with lemon juice and water until smooth. Adjust it to your taste; more water if it’s too thick. You can also add optional toppings. Feta cheese adds saltiness. Nuts or seeds bring crunch. Extra veggies can add variety and nutrition. If you're curious about the full recipe, check the section above. - Preheat the oven to 400°F (200°C). - Spread chickpeas on a baking sheet in a single layer. - Drizzle with olive oil and sprinkle your spices. - Roast chickpeas for about 25-30 minutes until crispy. - In a serving bowl, layer your cooked quinoa first. - Add baby spinach next, followed by roasted chickpeas. - Top with halved cherry tomatoes and avocado slices. - Drizzle the tahini dressing on top for added flavor. For a complete guide, check the Full Recipe. Enjoy your meal! To make your chickpeas crispy, start by drying them well. Pat them with a towel after rinsing. This helps remove extra moisture. Moisture keeps them from getting crunchy. Spread your chickpeas in a single layer on the baking sheet. Crowding the pan makes them steam instead of roast. This step is key for even roasting. Shake the pan halfway through roasting. This action helps them brown on all sides. Aim for 25 to 30 minutes at 400°F (200°C). Check for a golden color and a crunchy sound. The tahini dressing should be smooth and creamy. If it's too thick, add a little water. Start with one tablespoon, then mix again. Keep adding water until you reach your desired thickness. You can try other dressings too. A simple lemon vinaigrette or yogurt dressing works well. Each option brings a unique flavor to your bowl. Pair your crispy chickpeas with cooked quinoa. Quinoa adds protein and fiber to your meal. You can also mix in brown rice or farro for variety. Roasted veggies make great sides. Try sweet potatoes, broccoli, or bell peppers. Each adds color and taste to your power bowl. {{image_2}} You can easily swap quinoa for rice or other grains. Brown rice or farro works great. If you want more protein, try adding tofu or tempeh. They both soak up flavors well and stay soft. You can also use lentils for a nice twist. This keeps your bowl vegan and gluten-free. Using seasonal veggies can really change your bowl. In spring, try adding asparagus or peas. In summer, use corn or zucchini for a fresh taste. Fall brings sweet potatoes and kale, while winter calls for root veggies like carrots or parsnips. Adjust your spices too; use warm spices in winter and bright herbs in summer. Feel free to add your favorite toppings. Nuts or seeds add crunch. You can also sprinkle on feta cheese for a salty kick. To make it kid-friendly, include items like shredded carrots or sliced cucumbers. Let kids build their own bowls to explore flavors and textures. This makes dinner fun and interactive. For the complete recipe, check the Full Recipe. To keep your crispy chickpeas fresh, store them in an airtight container. This helps maintain their crunch. Place the chickpeas in the fridge. They stay good for up to three days. Keep the dressing in a separate jar. It lasts about a week in the fridge. To reheat chickpeas and keep them crispy, use the oven. Preheat it to 375°F (190°C). Spread the chickpeas on a baking sheet. Bake for about 10 minutes. This method keeps them crunchy. Avoid the microwave if you want crispiness. Microwaving can make them soft. You can prepare components in advance for easy meals. Cook the quinoa and chickpeas ahead of time. Store them in separate containers. This way, they stay fresh and tasty. When you’re ready to eat, just assemble your bowl. Add fresh spinach, tomatoes, and avocado right before serving. Chickpeas are a powerhouse of nutrition. They offer high protein content. Each serving contains about 15 grams of protein. This makes them great for muscle health and energy. Chickpeas are also rich in fiber. One cup provides about 12 grams of fiber. Fiber helps with digestion and keeps you feeling full. This can help control your weight. Yes, you can use canned chickpeas. They save time and are easy to use. Canned chickpeas are already cooked. Just drain and rinse them before using. Fresh chickpeas take longer to cook. They need soaking and boiling. Canned chickpeas offer convenience, but fresh ones can be tastier. To make this dish gluten-free, choose the right grains. Quinoa is naturally gluten-free and a great choice. You can also use rice or millet. Always check labels for gluten-free products. Some sauces and seasonings may contain gluten. Make sure your tahini and spices are safe for gluten-free diets. This recipe combines simple ingredients to make a tasty, healthy dish. We covered chickpeas, quinoa, and lots of fresh veggies. Crispy roasted chickpeas add extra flavor. You can customize with your favorite toppings or seasonal veggies. Storing and reheating tips help you enjoy leftovers. This meal is great for quick lunch prep or dinner. With these tips, you can create many delicious bowls. Enjoy making this dish your own!

Crispy Chickpea Power Bowl

Discover the deliciousness of a Crispy Chickpea Power Bowl! Packed with flavor and nutrients, this easy recipe features roasted chickpeas, vibrant quinoa, fresh spinach, and creamy avocado, all drizzled with a tangy tahini dressing. Perfect for a quick meal or nourishing lunch, this bowl is sure to delight your taste buds. Click through to explore the full recipe and bring healthy eating to your table today!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon cumin

Salt and pepper to taste

2 cups cooked quinoa

1 cup baby spinach

1/2 cup cherry tomatoes, halved

1/2 avocado, sliced

1/4 cup tahini

Juice of 1 lemon

2 tablespoons water (to thin tahini)

Fresh parsley, chopped, for garnish

Instructions
 

Preheat the oven to 400°F (200°C).

    On a baking sheet, spread the drained chickpeas in a single layer. Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, cumin, salt, and pepper. Toss to coat evenly.

      Roast in the preheated oven for about 25-30 minutes, or until crispy and golden brown, shaking the pan halfway through cooking.

        While the chickpeas roast, prepare the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, water, and a pinch of salt until smooth. Adjust the consistency with more water if needed.

          In a serving bowl, layer the quinoa, followed by the baby spinach, roasted chickpeas, cherry tomatoes, and avocado slices.

            Drizzle the tahini dressing over the top and garnish with fresh parsley.

              Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 2