EFK Tested
EFK Crispy Chickpea Grain Bowls
A hearty vegetarian dinner bowl with crisp roasted chickpeas, quinoa, fresh vegetables, feta, and a bright lemon-tahini finish.
From the EFK recipe collection
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Yield
- 4 generous grain bowls / 4 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Heat the oven to 425°F. Cook the quinoa in the water or broth until tender, then cover and let stand 5 minutes before fluffing.
- Toss the dried chickpeas, bell pepper, and zucchini with olive oil, smoked paprika, cumin, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on a rimmed sheet pan.
- Roast 25 to 30 minutes, stirring once, until the chickpeas are crisp at the edges and the vegetables are browned and tender.
- Whisk tahini, lemon juice, garlic, remaining salt and pepper, and enough warm water to make a pourable dressing.
- Divide quinoa and greens among four bowls. Add the roasted chickpeas and vegetables, tomatoes, cucumber, and feta. Finish with the lemon-tahini dressing.
Equipment
BlueStar oven; rimmed sheet pan; medium saucepan; mixing bowls; whisk; Asahi Hi-Soft cutting board; Wüsthof IKON chef or santoku knife.
Food safety & storage
Refrigerate cooked grains, chickpeas, vegetables, and dressing within 2 hours. Reheat cooked components to 165°F when serving as leftovers; keep fresh toppings chilled.
Leftovers & make-ahead
Store bowl components separately when possible. Refrigerate up to 3 to 4 days; add fresh cucumber, tomatoes, feta, and dressing after reheating the grain/chickpea mixture.
View this recipe on the original EFK website ↗