Spicy Harissa Chickpea Veggie Bowl (Printable)

Crispy harissa chickpeas with quinoa, fresh vegetables, and cooling cucumber yogurt sauce.

# What You’ll Need:

→ Chickpeas

01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 2 tablespoons harissa paste
03 - 2 tablespoons olive oil
04 - ½ teaspoon smoked paprika
05 - ½ teaspoon ground cumin
06 - ¼ teaspoon salt

→ Grains

07 - 1 cup quinoa
08 - 2 cups water
09 - ½ teaspoon salt

→ Vegetables & Greens

10 - 1 cup cherry tomatoes, halved
11 - 1 cup shredded red cabbage
12 - 1 cup diced cucumber
13 - 1 cup baby spinach or mixed greens
14 - 1 small carrot, julienned or shredded
15 - ¼ cup fresh parsley, chopped

→ Cucumber Yogurt Sauce

16 - 1 cup Greek yogurt
17 - ½ cup finely diced cucumber
18 - 1 tablespoon lemon juice
19 - 1 clove garlic, minced
20 - 2 tablespoons chopped fresh mint
21 - ¼ teaspoon salt

→ Garnishes

22 - 2 tablespoons toasted pumpkin seeds or sunflower seeds
23 - Lemon wedges

# How-To Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a bowl, toss chickpeas with harissa paste, olive oil, smoked paprika, cumin, and salt until evenly coated.
03 - Spread chickpeas on the prepared baking sheet. Roast for 25-30 minutes, shaking halfway through, until crispy and golden.
04 - Rinse quinoa under cold water. In a saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit 5 minutes, then fluff with a fork.
05 - In a bowl, mix Greek yogurt, diced cucumber, lemon juice, garlic, mint, and salt until smooth. Chill until ready to use.
06 - Divide quinoa among four bowls. Top with roasted chickpeas, cherry tomatoes, red cabbage, cucumber, spinach, carrot, and parsley.
07 - Drizzle with cucumber yogurt sauce and sprinkle with seeds. Serve with lemon wedges on the side.

# Expert Advice:

01 -
  • The contrast between spicy crispy chickpeas and cool creamy sauce hits every craving at once
  • Its meal prep magic that actually tastes better after a day in the fridge
02 -
  • Overcrowding the baking sheet is the fastest way to soggy chickpeas, so give them room to breathe
  • Letting the quinoa rest off the heat makes all the difference between fluffy and mushy grains
03 -
  • Drying your rinsed chickpeas with a clean towel before tossing with spices yields the crispiest results
  • Making double sauce is never a mistake because it's incredible on everything from grain bowls to roasted vegetables

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