Crispy Lemon Garlic Chickpea Bowl (Printable)

Vibrant grain bowl with crispy lemon-garlic chickpeas, roasted broccoli, and zesty tahini dressing.

# What You’ll Need:

→ Crispy Chickpeas

01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp garlic powder
05 - ½ tsp ground cumin
06 - Zest of 1 lemon
07 - ½ tsp salt
08 - ¼ tsp black pepper

→ Roasted Broccoli

09 - 1 large head broccoli, cut into florets
10 - 1½ tbsp olive oil
11 - ½ tsp salt
12 - ¼ tsp black pepper

→ Grains

13 - 1½ cups uncooked quinoa, farro, or brown rice
14 - 3 cups water or vegetable broth
15 - ½ tsp salt

→ Tahini Lemon Dressing

16 - ¼ cup tahini
17 - 2 tbsp fresh lemon juice
18 - 1 tbsp maple syrup or agave
19 - 1 clove garlic, finely minced
20 - 2-3 tbsp water (to thin)
21 - Salt and pepper, to taste

→ Toppings

22 - ¼ cup chopped fresh parsley
23 - 2 tbsp toasted pumpkin seeds or sunflower seeds
24 - Lemon wedges

# How-To Steps:

01 - Preheat oven to 425°F. Line two baking sheets with parchment paper for roasting.
02 - Pat chickpeas completely dry with clean towel. Toss with olive oil, smoked paprika, garlic powder, cumin, lemon zest, salt, and pepper. Spread evenly on first baking sheet.
03 - Toss broccoli florets with olive oil, salt, and pepper. Spread evenly on second baking sheet.
04 - Roast chickpeas and broccoli for 25-30 minutes, stirring halfway through. Chickpeas should be golden and crispy; broccoli tender and slightly charred.
05 - Rinse grains under cold water. Combine grains, water or broth, and salt in saucepan. Bring to boil, reduce heat to low, cover and simmer until tender (15-20 minutes for quinoa, longer for farro or brown rice). Fluff with fork.
06 - Whisk together tahini, lemon juice, maple syrup, garlic, and 2 tbsp water. Add more water as needed for pourable consistency. Season with salt and pepper.
07 - Divide cooked grains among 4 bowls. Top with roasted broccoli and crispy chickpeas. Drizzle generously with tahini dressing. Garnish with parsley, seeds, and lemon wedges if desired.

# Expert Advice:

01 -
  • The tahini dressing creates this creamy richness that makes you forget its entirely plant based
  • Everything roasts on one sheet pan while the grains simmer away, so active cooking time is minimal
  • Its one of those meals that actually tastes better the next day, perfect for meal prep
02 -
  • Chickpeas need to be bone dry before roasting or they will steam instead of crisp up
  • The tahini dressing will seize up at first when you add the lemon juice—keep whisking and it will smooth out
  • Dont crowd the baking sheets or everything will steam instead of roast
03 -
  • Double the chickpeas and roast two pans—extra crispy chickpeas make the best snack straight from the jar
  • Make the tahini dressing in a small mason jar and shake vigorously instead of whisking

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