Description
A vibrant, plant-based meal packed with crispy, spiced chickpeas and creamy avocado, all tied together with a tangy tahini dressing. This recipe is perfect for a quick and healthy weeknight dinner or for meal prepping your lunches.
Ingredients
2 cans (425g each) chickpeas, drained and dried
2 tbsp (30ml) olive oil
1 tsp chili powder
1/2 tsp cumin
Salt and freshly ground black pepper, to taste
2 large avocados, sliced
4 cups (720g) cooked quinoa or brown rice
1/4 cup (60ml) tahini
1 medium lemon, juiced
A splash of water, for dressing consistency
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium mixing bowl, toss the thoroughly drained and dried chickpeas with olive oil, chili powder, cumin, a generous pinch of salt, and freshly ground black pepper, making sure each chickpea is evenly coated.
- Spread the seasoned chickpeas in a single layer on a large baking sheet. Roast for 20–25 minutes, or until golden brown and crispy.
- While the chickpeas are roasting, prepare the dressing. In a small bowl, whisk together the tahini and fresh lemon juice.
- Gradually add a splash of water, whisking continuously, until the dressing becomes smooth and pourable.
- Divide the cooked quinoa or brown rice evenly among four serving bowls. Arrange the warm roasted chickpeas and freshly sliced avocado over the grains in each bowl.
- Drizzle each bowl generously with the tahini dressing just before serving. Enjoy!
Notes
Dry the chickpeas thoroughly before roasting for maximum crunch.
Add fresh spinach or kale for extra greens.
Slice avocados just before serving to prevent browning and maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Cuisine: Mediterranean
Nutrition
- Calories: 390 kcal
- Sodium: 250mg
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: spicy roasted chickpeas, avocado bowls, plant-based, vegan, healthy dinner, chickpea recipe, tahini dressing, quinoa bowls, quick meal, vegetarian
