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Fresh Lemon Herb Quinoa Bowl Recipe with Roasted Chickpeas and Easy Tahini Dressing

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A bright, fresh, and crunchy quinoa bowl featuring roasted chickpeas, fresh herbs, and a creamy tahini dressing. Perfect for a quick, healthy meal that balances light and hearty flavors.

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 2 cups water or low-sodium vegetable broth
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons fresh dill, chopped (optional)
  • 1/4 cup tahini
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1 tablespoon maple syrup or honey
  • 1 small garlic clove, minced
  • 3–4 tablespoons water (to thin the dressing)
  • Salt, to taste
  • Optional add-ins:
  • 1/2 cup cherry tomatoes, halved
  • 1/2 avocado, sliced
  • 1/4 cup toasted pumpkin seeds or walnuts

Instructions

  1. Rinse 1 cup of quinoa under cold water using a fine mesh sieve.
  2. Combine quinoa and 2 cups of water or vegetable broth in a medium saucepan.
  3. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed.
  4. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and transfer to a large mixing bowl.
  5. Preheat oven to 400°F (200°C). Pat chickpeas dry with a clean towel.
  6. Toss chickpeas with olive oil, smoked paprika, salt, and pepper.
  7. Spread chickpeas evenly on a baking sheet and roast for 25-30 minutes, shaking pan halfway through, until golden and crunchy.
  8. In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and salt.
  9. Slowly add water, one tablespoon at a time, whisking until smooth and pourable. Adjust seasoning as needed.
  10. Chop parsley, mint, and dill. Prepare optional cherry tomatoes and avocado if using.
  11. Add fresh herbs and optional veggies to quinoa and toss gently to combine.
  12. Transfer quinoa mixture to serving bowls, top with warm roasted chickpeas, and drizzle with tahini dressing.
  13. Sprinkle toasted pumpkin seeds or walnuts on top if desired.
  14. Serve immediately or refrigerate for up to 2 days, adding dressing just before serving.

Notes

Pat chickpeas dry thoroughly before roasting for best crispiness. Add dressing just before serving to keep ingredients fresh and crunchy. Tahini dressing may thicken in fridge; stir in water to loosen. Adjust seasoning to taste. Can substitute quinoa with cauliflower rice for grain-free option.

Nutrition

Keywords: quinoa bowl, lemon herb quinoa, roasted chickpeas, tahini dressing, healthy bowl, vegetarian, vegan, gluten-free

Find it online: https://vexifood.com/fresh-lemon-herb-quinoa-bowl-recipe-with-roasted-chickpeas-and-easy-tahini-dressing/