SPICED CHICKPEA AND QUINOA BOWL
This Spiced Chickpea And Quinoa Bowl combines fluffy quinoa and tender chickpeas, lightly seasoned with cumin and turmeric, finished with fresh parsley and a drizzle of olive oil. It’s a satisfying, protein-packed vegan dish that delivers earthy warmth and bright citrus notes from turmeric, known for its anti-inflammatory benefits. Ready in under 15 minutes, this gluten-free, healthy bowl is perfect for a nourishing lunch or light dinner. It also suits meal prep routines and offers a delicious and colourful alternative to lunchtime monotony. Whether you’re looking to boost immunity or enjoy a wholesome plant-based meal, this flavourful bowl ticks all the boxes.
RECIPE CATEGORY
Lunch, Dinner, Snack, Entrée
SERVING SIZE
1 bowl
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
One‑Pot Wonders, No‑Cook
OCCASION/HOLIDAY
Picnic
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Low Fat, Low Cholesterol, Low Sodium, Low/No Sugar, Vegan, Vegetarian, Wheat/Gluten‑Free, Organic, Quick & Easy
DISH TYPE
Salad
INGREDIENTS
There are the following ingredients for Spiced Chickpea And Quinoa Bowl:
- ½ cup cooked chickpeas
- ½ cup cooked quinoa (≈ 90 g)
- ¼ tsp ground cumin
- ¼ tsp ground turmeric
- 1 tbsp fresh parsley, chopped
- 1 tsp extra‑virgin olive oil
- A pinch of black pepper and sea salt to taste
FULL NUTRITIONAL INFORMATION
- Calories: 291.3 kcal
- Fat: 8.6 g
- Saturated Fat: 1.1 g
- Carbohydrate: 43.2 g
- Sodium: 326.8 mg
- Fibre: 9.2 g
- Sugar: 4.8 g
- Protein: 11.6 g
- Calcium: 68.1 mg
- Iron: 4.8 mg
- Potassium: 445.8 mg
PREPARATION
- Add Ingredients: In a medium bowl, combine cooked chickpeas and quinoa.
- Add Some Spices: Sprinkle over cumin, turmeric, black pepper and sea salt.
- Drizzle Olive Oil: Drizzle with olive oil and toss gently to coat evenly.
- Mix It Well: Stir in chopped parsley until well mixed.
- Add Lemon Juice: Taste and adjust the seasoning. Add a squeeze of lemon juice if desired.
- Serving: Transfer into a serving bowl and enjoy immediately.
PREP TIME
5 minutes
COOKING TIME
0
TIPS
- Prep Grains Ahead: Cook quinoa and chickpeas in batches to freeze or refrigerate, saving time on busy days.
- Warm Variation: Briefly heat in a pan with a splash of water for a cosy bowl.
- Texture Boost: Add roasted nuts or seeds (e.g. pumpkin) for crunch before serving.
- Seasoning Fusion: Stir in a squeeze of lemon or lime juice at the end to brighten the flavours.
- Even Spice Distribution: Mix spices with oil before tossing for better flavour coverage.
VARIATIONS
- Roasted Vegetable Twist: Add roasted cauliflower or bell peppers for more bulk and nutrients.
- Herb Fusion: Swap parsley for cilantro and include a dash of smoked paprika.
- Protein Upgrade: Stir in cubed tofu or cooked grilled chicken (for non-vegans).
- Zesty Kick: Add a pinch of chilli flakes or a few drops of hot sauce.
- Creamy Top: Swirl through a spoonful of dairy-free yoghurt mixed with lemon juice for creaminess.
PREPPING AND STORAGE
- Fridge: Store in an airtight container for up to 3 days. Keeps well for meal prep lunches.
- Freezing: Portion into freezer-safe containers; freeze for up to 2 months. Thaw overnight in the fridge and refresh with fresh parsley.
- Reheat: Warm gently on the hob or microwave with a teaspoon of water to restore moisture.
- Serving Tip: Add freshly chopped herbs, a squeeze of citrus lemon or a drizzle of extra virgin olive oil just before serving to revive flavours.