Description
These Lemon Garlic Chickpea Dinner Bowls are hearty, vibrant, and packed with nourishing ingredients like chickpeas, quinoa, roasted veggies, and fresh herbs. A bold, plant-forward bowl you’ll crave on any night.
Ingredients
- For the Chickpeas:
- 2 tablespoons olive oil
- 1 small red onion, diced
- 3 cloves garlic, minced
- 1½ cups cooked chickpeas (or 1 can, drained and rinsed)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- ½ teaspoon salt (adjust to taste)
- Fresh cracked black pepper
- Juice of 1 lemon + zest
- For the Bowl:
- 1 cup cooked quinoa or brown rice
- 1 cup roasted sweet potatoes or carrots
- ½ cup shredded red cabbage
- 1 cup baby spinach or kale
- ½ avocado, sliced
- Fresh parsley or cilantro, chopped
- Optional: plain yogurt or tahini drizzle for topping
Instructions
- Heat olive oil in a skillet over medium heat. Add diced onion and cook 3–4 minutes until soft. Stir in garlic and sauté another 30 seconds.
- Add chickpeas, cumin, smoked paprika, turmeric, salt, and pepper. Stir to coat and cook for 6–7 minutes until lightly crisped on edges.
- Turn off heat and stir in lemon juice and zest.
- Divide quinoa or rice between bowls. Top with chickpeas, roasted veggies, greens, red cabbage, and avocado.
- Garnish with fresh herbs and drizzle with tahini or yogurt if desired. Serve warm or at room temperature.
Notes
Fresh lemon zest is key for brightness. Roast veggies in advance to save time. Add chili flakes for heat or top with a soft-boiled egg for extra protein. Chickpeas and grains can be cooked ahead for easy assembly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner Bowl
- Method: Stovetop
- Cuisine: Mediterranean-Inspired