Chickpea and Quinoa Bowl with Roasted Vegetables

This 30-minute main uses one sheet pan and one pot: quinoa simmers while chickpeas and vegetables roast at high heat. The bowls finish with a bright tahini dressing so the dish eats like a full dinner, not just a grain bowl.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

• 200 g quinoa rinsed
• 480 ml water for cooking quinoa
• 2 can canned chickpeas drained and rinsed
• 300 g broccolini cut into 5 cm pieces
• 250 g cherry tomatoes halved
• 1 medium red onion cut into thin wedges
• 20 ml olive oil divided for roasting and dressing
• 2 tsp ground cumin for roasting
• 1 tsp smoked paprika for roasting
• 1 tsp garlic powder for roasting
• 8 g fine salt divided
• 1 g black pepper divided
• 60 g tahini for dressing
• 45 ml lemon juice freshly squeezed
• 45 ml water for dressing, plus more only if needed to thin
• 10 g honey for dressing
• 4 g fine salt divided
• 1 g black pepper divided
• 10 ml olive oil divided for roasting and dressing
• 15 g fresh parsley chopped

Instructions

1. Heat the oven to 220 C and line a rimmed baking sheet with parchment. Put the quinoa and 480 ml water in a medium saucepan, bring to a boil, cover, reduce to low, and cook for 15 minutes. Remove from the heat and keep covered for 5 minutes. The quinoa is tender, the grains have little white tails, and no water remains.
2. While the quinoa cooks, combine the chickpeas, broccolini, cherry tomatoes, and red onion in a large bowl. Add 20 ml olive oil, 8 g fine salt, 1 g black pepper, cumin, smoked paprika, and garlic powder. Toss well, then spread in a single layer on the baking sheet. The vegetables look evenly coated and the pan is not crowded.
3. Roast for 15 to 18 minutes, tossing once halfway through, until the chickpeas are lightly crisp and the broccolini is tender with browned edges. The broccolini has browned spots and the chickpeas feel dry and lightly crisp on the outside.
4. Whisk the tahini, lemon juice, water for dressing, honey, the remaining 4 g fine salt, remaining 1 g black pepper, and the remaining 10 ml olive oil until smooth. If needed, whisk in a little more water from the same ingredient until the dressing is pourable. The dressing is creamy, glossy, and spoonable.
5. Fluff the quinoa with a fork and divide it among four bowls. Top with the roasted chickpeas and vegetables, spoon over the tahini dressing, and finish with the parsley. Each bowl has an even layer of quinoa, roasted vegetables, dressing, and herbs.