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Vegan Chickpea and Quinoa Bowl Recipe

A vibrant, wholesome bowl filled with chickpeas, quinoa, crunchy veggies, and a zesty dressing to keep your chakras aligned and your tastebuds blessed.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 cup quinoa rinsed
  • 2 cups water
  • 1 can 400g chickpeas, drained and rinsed
  • 1 cup shredded carrots
  • 1 cup chopped cucumber
  • ½ cup cherry tomatoes halved
  • ¼ cup red onion thinly sliced
  • ¼ cup fresh parsley or cilantro
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 1 tablespoon tahini
  • 1 teaspoon maple syrup or agave
  • ½ teaspoon cumin
  • Salt and pepper to taste

Method
 

  1. In a saucepan, combine quinoa and water. Bring to a boil, then simmer covered for 15 minutes.
  2. Fluff quinoa with a fork and let it cool. Yes, like your ex should’ve.
  3. In a large bowl, mix chickpeas, carrots, cucumber, tomatoes, onion, and herbs.
  4. In a separate bowl, whisk lemon juice, olive oil, tahini, maple syrup, cumin, salt, and pepper.
  5. Add cooled quinoa to the veggies and pour over the dressing like it’s a designer outfit.
  6. Toss gently, serve fresh, and enjoy looking smug while eating it.

Notes

📊 Nutritional Values (Per Serving)

  • Calories: 310
  • Total Fat: 10g
  • Saturated Fat: 1.5g
  • Carbohydrates: 42g
  • Fiber: 9g
  • Protein: 11g

💊 Vitamins and Minerals (Per Serving)

  • Iron: 22%
  • Folate: 30%
  • Vitamin A: 35%
  • Magnesium: 18%
  • Vitamin C: 15%

💡 Additional Notes/Tips to Enhance Flavor

  • Add avocado slices if you’re feeling rich or emotionally unstable.
  • Sprinkle roasted seeds or nuts for a crunch that slaps.
  • Craving heat? Toss in chili flakes like you mean it.
  • Store leftovers in the fridge—it only gets sassier overnight.
  • Pairs well with smug smiles and yoga pants.