Harissa Chickpea Vegan Bowl (Printable)

A nourishing bowl combining harissa chickpeas, quinoa, fresh vegetables, and whipped tahini for rich, fresh flavors.

# What You’ll Need:

→ Harissa Chickpeas

01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 2 tbsp olive oil
03 - 2 tbsp harissa paste
04 - 1 tsp smoked paprika
05 - 1/2 tsp sea salt

→ Bowl Components

06 - 1 cup quinoa (uncooked)
07 - 2 cups water
08 - 2 cups baby spinach
09 - 1 cup cherry tomatoes, halved
10 - 1 cup cucumber, diced
11 - 1 medium carrot, julienned
12 - 1/2 small red onion, thinly sliced
13 - 1/2 cup fresh parsley, chopped

→ Whipped Tahini

14 - 1/3 cup tahini
15 - 3 tbsp lemon juice (about 1 lemon)
16 - 2 tbsp cold water (plus more as needed)
17 - 1 clove garlic, minced
18 - 1/4 tsp sea salt

→ Optional Garnishes

19 - 2 tbsp toasted pumpkin seeds
20 - Lemon wedges
21 - Crushed red pepper

# How-To Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a bowl, toss chickpeas with olive oil, harissa paste, smoked paprika, and salt until evenly coated. Spread on the baking sheet and roast for 20–25 minutes, stirring halfway, until crispy and slightly caramelized.
03 - Rinse quinoa under cool water. In a saucepan, bring 2 cups water to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork.
04 - Halve tomatoes, dice cucumber, julienne carrot, slice onion, and chop parsley.
05 - Whisk tahini, lemon juice, minced garlic, salt, and 2 tbsp cold water in a medium bowl. Beat vigorously until creamy and pale. Add more water, 1 tsp at a time, until light and fluffy.
06 - Divide quinoa among 4 bowls. Top with spinach, tomatoes, cucumber, carrot, and red onion. Add roasted harissa chickpeas. Drizzle generously with whipped tahini.
07 - Garnish with fresh parsley, toasted pumpkin seeds, lemon wedges, and crushed red pepper if desired. Serve immediately.

# Expert Advice:

01 -
  • The harissa chickpeas get impossibly crispy in the oven, creating these addictive little croutons that carry so much flavor
  • Whipped tahini transforms into this impossibly creamy sauce that ties everything together with just the right amount of tang
  • You can prep most components ahead, making it perfect for those nights when you want something spectacular but have zero energy
02 -
  • The tahini sauce will look thick and curdled at first—this is normal. Keep whisking and it will suddenly emulsify into something smooth and creamy.
  • Dont crowd the chickpeas on the baking sheet or theyll steam instead of roast. Use two sheets if necessary.
  • The sauce thickens as it sits, so add another splash of cold water right before serving if needed.
03 -
  • Pat the chickpeas dry with a towel before tossing with spices for extra crispiness
  • Let the tahini sauce rest for 10 minutes after whisking—it will thicken slightly and the garlic flavor will mellow
  • Toast your pumpkin seeds in the still-hot oven after the chickpeas come out, using the same parchment paper

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