Herb-Roasted Chickpea & Quinoa Bowl

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A protein-packed grain bowl with roasted chickpeas, zesty quinoa, and a tahini-lemon dressing. This Middle Eastern-inspired vegan recipe, ready in about 55 minutes, pairs quinoa, chickpeas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 cup quinoa
• 1 can (15 oz, drained and rinsed) chickpeas
• 2 tbsp olive oil
• 2 (minced) garlic cloves
• 1 tsp oregano
• 1 tsp thyme
• 2 tbsp lemon juice
• 2 tbsp tahini
• 1 tbsp olive oil
• 1 tsp salt
• 1/4 cup chopped parsley

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss 1 cup quinoa with 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp oregano, and 1 tsp thyme. Spread in an even layer and roast for 25 minutes until toasted and fragrant.
2. Step 2: In a separate bowl, mix 2 tbsp lemon juice, 2 tbsp tahini, 1 tbsp olive oil, 1 tsp salt, and 1/4 cup chopped parsley. Set aside.
3. Step 3: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 15 oz drained chickpeas and cook for 10 minutes, stirring occasionally, until the chickpeas are crispy and golden.
4. Step 4: Assemble the bowl by layering roasted quinoa, crispy chickpeas, and 1/4 cup chopped parsley. Drizzle with the tahini-lemon dressing and serve immediately.