Description
A vibrant and flavorful Roasted Chickpea and Avocado Bowl that’s quick, easy, and packed with nutrients. Perfect for a light lunch or dinner!
Ingredients
1 can (15 oz) chickpeas, drained and rinsed 1 tbsp olive oil 1/2 tsp salt 1/2 tsp cumin 1/2 tsp paprika 1 cup cooked quinoa 1 ripe avocado, sliced 1/2 cup cherry tomatoes, halved 1/4 cup red onion, thinly sliced 1/4 cup fresh cilantro, chopped 1 tbsp lemon juice 1 tbsp olive oil Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C). Pat chickpeas dry with a paper towel and toss with olive oil, salt, cumin, and paprika. Spread chickpeas on a baking sheet and roast for 20-25 minutes until crispy, shaking the pan halfway. While chickpeas roast, prepare the quinoa according to package instructions. In a large bowl, combine cooked quinoa, avocado slices, cherry tomatoes, red onion, and cilantro. Drizzle with lemon juice and olive oil, then season with salt and pepper. Add roasted chickpeas to the bowl and gently toss everything together. Serve immediately and enjoy.
Notes
Spice Level: Add a pinch of cayenne pepper for extra heat. Serving Suggestion: Top with a dollop of tahini or a sprinkle of sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: roasted chickpeas, avocado bowl, quinoa, healthy bowl, vegan recipe, easy recipe, mediterranean food