Cumin-Spiced Chickpea and Quinoa Bowl
A protein-packed grain bowl featuring earthy cumin-spiced chickpeas, fluffy quinoa, and fresh cucumber-tomato salad. This Mediterranean-inspired vegetarian recipe (gluten-free), ready in about 50 minutes, pairs chickpeas, quinoa, chickpea flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 (15 oz) can, drained and rinsed chickpeas
- 1 cup, uncooked quinoa
- 2 tbsp chickpea flour
- 1 tsp cumin
- 2 tbsp olive oil
- 1 medium, diced cucumber
- 1 cup, halved cherry tomatoes
- 1/4 cup, thinly sliced red onion
- 1 tbsp lemon juice
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss drained chickpeas with 1 tbsp olive oil, chickpea flour, cumin, 1/4 tsp salt, and 1/8 tsp pepper.
- Step 2: Spread on a baking sheet and roast 25 minutes, shaking pan halfway, until crispy.
- Step 3: Cook quinoa in 2 cups water for 15 minutes until tender. Fluff with fork and cool slightly.
- Step 4: In a bowl, combine cooled quinoa, roasted chickpeas, diced cucumber, halved tomatoes, and sliced red onion.
- Step 5: Drizzle with remaining 1 tbsp olive oil and lemon juice, toss gently, and serve immediately.
