Merriam-Webster-Spiced Chickpea and Quinoa Bowl

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

A nourishing quinoa bowl with spiced chickpeas and fresh veggies that’s as thoughtfully composed as words in a dictionary. This Mediterranean-inspired healthy bowl recipe (vegetarian, gluten free), ready in about 30 minutes, pairs dry quinoa, water, canned chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, 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

• 3/4 cup dry quinoa
• 1 1/2 cups water
• 1 can (15 oz), drained and rinsed canned chickpeas
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 2 tbsp olive oil
• 1 cup, halved cherry tomatoes
• 1 medium, diced cucumber
• 1/4 cup chopped fresh parsley
• 2 tbsp lemon juice
• 3/4 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Rinse 3/4 cup dry quinoa under cold water, then combine with 1 1/2 cups water in a medium saucepan. Bring to a boil over medium-high heat, reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes.
2. Step 2: While quinoa cooks, heat 2 tablespoons olive oil in a skillet over medium heat. Add 1 can drained chickpeas along with 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and 1/2 teaspoon ground coriander. Sauté for 5-7 minutes until chickpeas are golden and fragrant.
3. Step 3: In a large bowl, combine the cooked quinoa, spiced chickpeas, 1 cup halved cherry tomatoes, 1 medium diced cucumber, and 1/4 cup chopped fresh parsley.
4. Step 4: Drizzle 2 tablespoons lemon juice over the bowl and season with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Toss everything gently to combine before serving.