I just made a bowl with Crispy Quinoa, harissa chickpeas and roasted broccoli slicked in Meyer lemon tahini that’s shockingly addictive, so scroll down.

Jump to Recipe

I’m obsessed with these Crispy Quinoa chickpea bowls because the texture is wild and honest. I love how the Roasted Broccoli gets those charred bits that actually taste like something.

Tahini ties it together with a bright Meyer lemon zip that stops it from being heavy. The chickpeas?

Crunchy, spicy, and stupidly addictive. I plan lunches around this.

It’s Veggie Recipes done with attitude, not pretending to be fancy. But mostly I just want a bowl that hits salt, citrus, and crunch in every bite.

Yep, I’ll eat this every week. No regrets.

Worth every messy spoonful. Do it now

Ingredients

Print Recipe (No Advertisments)

Quinoa — nutty base, light and chewy, it soaks up everything.
Vegetable broth or water — adds moisture and subtle savory notes.
Olive oil — crisping agent, glossy finish, a little richness.
Chickpeas — crunchy, protein-packed, they make this filling.
Harissa paste — spicy, smoky kick that wakes the bowl.
Smoked paprika — deep warmth, keeps things cozy and slightly sweet.
Ground cumin — earthy support, a warm middle note.
Salt and black pepper — basics that make flavors pop.
Broccoli florets — roasted crunch, slightly charred, bright green bite.
Garlic — punchy, aromatic, it wakes up the tahini.
Tahini — creamy, nutty backbone that ties it together.
Meyer lemon juice — bright acidity, just sweet enough.
Meyer lemon zest — fragrant lift, little citrus bursts.
Maple syrup or honey — soft sweetness, balances the tang.
Warm water — thins the tahini to drizzle consistency.
Pinch of salt for the sauce — tiny tweak, big difference.
Parsley or cilantro — fresh herbal lift, cleans the palate.
Green onions — sharp, crisp, little oniony pop.
Toasted sesame seeds or almonds — nutty crunch, nice contrast.
Red pepper flakes — optional heat, sprinkle to your taste.

Ingredient Quantities

1 cup quinoa, rinsed

2 cups vegetable broth or water

3 tablespoons olive oil, divided

2 cans chickpeas, 15 oz each, drained and patted very dry

2 tablespoons harissa paste

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and black pepper, to taste

1 large head broccoli, cut into florets, about 4 cups give or take

1 small garlic clove, minced

1/3 cup tahini

Juice of 2 Meyer lemons, about 3 tablespoons

Zest of 1 Meyer lemon

1 to 2 tablespoons maple syrup or honey

3 to 4 tablespoons warm water, to thin the sauce

Pinch of salt for the sauce

1/4 cup chopped parsley or cilantro

2 green onions, thinly sliced

2 tablespoons toasted sesame seeds or chopped toasted almonds

Red pepper flakes, optional, to taste

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 425F. Rinse quinoa very well, then combine with 2 cups vegetable broth or water in a small pot, bring to a boil, cover and simmer 15 minutes or until liquid is absorbed. Fluff with a fork and let sit covered 5 minutes.

2. While quinoa cooks, drain and very very dry both cans of chickpeas with paper towels. Toss chickpeas with 1 tablespoon olive oil, 2 tablespoons harissa paste, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, salt and black pepper to taste. Spread on a rimmed baking sheet.

3. Toss broccoli florets with 1 tablespoon olive oil, a pinch of salt and black pepper and spread on a second baking sheet. Roast chickpeas and broccoli together for 22 to 28 minutes, shaking the pans halfway; chickpeas should be crisp and broccoli browned at edges.

4. After quinoa is fluffed, heat 1 tablespoon olive oil in a large nonstick skillet over medium high. Add quinoa in an even layer and press down gently. Let it cook without stirring 3 to 4 minutes until a crust forms, then stir and repeat once more so you get some crispy bits throughout. Season lightly with salt.

5. Make the Meyer lemon tahini sauce: whisk together 1/3 cup tahini, juice of 2 Meyer lemons, zest of 1 Meyer lemon, the minced garlic clove, 1 to 2 tablespoons maple syrup or honey, a pinch of salt, and 3 to 4 tablespoons warm water until smooth and pourable. Taste and adjust sweet, tangy or salt.

6. When chickpeas and broccoli are done, if you like them extra toasty, broil 1 to 2 minutes but watch close so nothing burns.

7. Chop 1/4 cup parsley or cilantro and thinly slice 2 green onions. Keep 2 tablespoons toasted sesame seeds or chopped toasted almonds ready for crunch.

8. Build bowls: divide crispy quinoa among bowls, top with roasted broccoli and crispy harissa chickpeas, drizzle generous amounts of Meyer lemon tahini sauce.

9. Finish with chopped parsley or cilantro, green onions, toasted sesame seeds or almonds, and a pinch of red pepper flakes if you want heat. Add extra lemon zest or a squeeze of lemon if needed.

10. Store leftovers separately when possible for meal prep: quinoa and chickpeas keep well in the fridge for 3 to 4 days, sauce lasts about 5 days refrigerated. Reheat chickpeas in a hot oven or skillet to keep them crispy.

Equipment Needed

1. Oven (preheat to 425F)
2. Two rimmed baking sheets (one for chickpeas, one for broccoli)
3. Small pot with lid (for quinoa)
4. Large nonstick skillet (for crisping quinoa)
5. Fine mesh sieve or colander (to rinse quinoa)
6. Mixing bowl and whisk (for the tahini sauce)
7. Measuring cups and spoons + fork (to fluff quinoa and measure ingredients)
8. Chef knife and cutting board (for broccoli, green onions, herbs and lemon zest)
9. Paper towels and spatula (to dry chickpeas, transfer roasted veg and scrape skillet)

FAQ

Q: How do I get the chickpeas super crispy without them falling apart? A: Pat them very dry, toss with 1 to 2 tablespoons olive oil and the harissa, spices, salt and pepper, then spread in a single layer on a rimmed sheet. Roast at 425 F for 25 to 35 minutes, shaking the pan every 10 minutes so they brown evenly. If they still feel soft, roast a bit longer. Don’t overcrowd the pan or they steam and get mushy.

Q: Can I use regular lemons instead of Meyer lemons for the tahini sauce? A: Yes, regular lemons work fine. Meyer lemons are sweeter and less tart, so if you swap, start with less juice and add maple syrup to taste so the sauce isn’t too sharp.

Q: How thick should the tahini sauce be and how do I fix it if it’s too thick or too thin? A: The sauce should be pourable but creamy. If it’s too thick, whisk in warm water 1 tablespoon at a time until you reach the consistency you like. If it’s too thin, add a little more tahini or a pinch more salt to stabilize it.

Q: Any tips for fluffy quinoa and not gummy? A: Rinse the quinoa well, use a 1 to 2 ratio of quinoa to water or broth, bring to a boil, then simmer low, covered, for 15 minutes. Let it rest off the heat for 5 minutes then fluff with a fork. Fluffing and resting keeps it from getting mushy.

Q: Can I make parts of this ahead and how long will it keep? A: Yes. The sauce keeps up to 5 days in the fridge. Cooked quinoa lasts 4 to 5 days, roasted broccoli 3 days (best reheated). Crispy chickpeas lose crunch after a day but can be reheated at 400 F for 8 to 10 minutes to crisp back up. Store components separately for best texture.

Q: Any easy swaps for allergies or different diets? A: For nut allergies, skip toasted almonds and use sesame seeds or pumpkin seeds. To make it oil free, roast chickpeas and broccoli with a little water or broth, but they won’t brown as much. Use agave if you dont want honey, and make sure your harissa and tahini are allergy safe if needed.

Crispy Quinoa Chickpea Bowls With Roasted Broccoli And Meyer Lemon Tahini Sauce Recipe Substitutions and Variations

Quinoa: swap for couscous, millet, or brown rice. Couscous cooks faster so use same liquid but check early; millet gives a similar light texture; brown rice needs longer cooking time and a bit more water.
Chickpeas: use white beans, lentils, or cubed firm tofu. White beans are milder, lentils will be less crispy so roast longer, tofu benefits from pressing and extra oil to get crunch.
Harissa paste: replace with sriracha plus a pinch of smoked paprika, or use gochujang thinned with a little sesame oil. Adjust heat carefully cause sriracha can be hotter or sweeter.
Tahini: substitute with almond butter, cashew butter, or plain Greek yogurt for a lighter sauce. If using nut butter, thin with extra lemon juice or water; if yogurt, skip some water and expect tangier flavor.

Pro Tips

1) Dry the chickpeas like your life depends on it. Seriously, pat them for a few minutes with paper towels and even let them air-dry on a rack for 10 minutes if you can. Any leftover moisture makes them steam instead of crisp, and that harissa crust won’t stick right.

2) Don’t skip toasting the quinoa in the pan. Press it down, let it form a crust, then stir and repeat. Those little crunchy bits add texture that keeps the bowl from feeling mushy. If the pan looks too dry, add a teaspoon of oil not a lot, you just want a golden crust not a soggy mess.

3) Roast broccoli and chickpeas on separate sheets and give both room. If you crowd them they’ll steam. Also put the chickpeas nearer the oven edge if you want extra blistered bits, and take the broccoli out a minute or two earlier if florets are thin. If you like char, hit them with the broiler for 1 minute but stand there and watch so nothing burns.

4) Taste and tweak the tahini sauce. Tahini can be bitter or thick. If it’s too thick add warm water a tablespoon at a time, more lemon for brightness, or a touch more maple/honey if it’s too sharp. A tiny pinch of salt at the end changes everything. If the sauce breaks, whisk in a little warm water by the spoonful and it’ll come back together.

Crispy Quinoa Chickpea Bowls With Roasted Broccoli And Meyer Lemon Tahini Sauce Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I just made a bowl with Crispy Quinoa, harissa chickpeas and roasted broccoli slicked in Meyer lemon tahini that’s shockingly addictive, so scroll down.

Servings

servings

Calories

638

kcal

Equipment: 1. Oven (preheat to 425F)
2. Two rimmed baking sheets (one for chickpeas, one for broccoli)
3. Small pot with lid (for quinoa)
4. Large nonstick skillet (for crisping quinoa)
5. Fine mesh sieve or colander (to rinse quinoa)
6. Mixing bowl and whisk (for the tahini sauce)
7. Measuring cups and spoons + fork (to fluff quinoa and measure ingredients)
8. Chef knife and cutting board (for broccoli, green onions, herbs and lemon zest)
9. Paper towels and spatula (to dry chickpeas, transfer roasted veg and scrape skillet)

Ingredients

1 cup quinoa, rinsed
2 cups vegetable broth or water
3 tablespoons olive oil, divided
2 cans chickpeas, 15 oz each, drained and patted very dry
2 tablespoons harissa paste
1 teaspoon smoked paprika
1 teaspoon ground cumin
Salt and black pepper, to taste
1 large head broccoli, cut into florets, about 4 cups give or take
1 small garlic clove, minced
1/3 cup tahini
Juice of 2 Meyer lemons, about 3 tablespoons
Zest of 1 Meyer lemon
1 to 2 tablespoons maple syrup or honey
3 to 4 tablespoons warm water, to thin the sauce
Pinch of salt for the sauce
1/4 cup chopped parsley or cilantro
2 green onions, thinly sliced
2 tablespoons toasted sesame seeds or chopped toasted almonds
Red pepper flakes, optional, to taste

Directions

Preheat oven to 425F. Rinse quinoa very well, then combine with 2 cups vegetable broth or water in a small pot, bring to a boil, cover and simmer 15 minutes or until liquid is absorbed. Fluff with a fork and let sit covered 5 minutes.
While quinoa cooks, drain and very very dry both cans of chickpeas with paper towels. Toss chickpeas with 1 tablespoon olive oil, 2 tablespoons harissa paste, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, salt and black pepper to taste. Spread on a rimmed baking sheet.
Toss broccoli florets with 1 tablespoon olive oil, a pinch of salt and black pepper and spread on a second baking sheet. Roast chickpeas and broccoli together for 22 to 28 minutes, shaking the pans halfway; chickpeas should be crisp and broccoli browned at edges.
After quinoa is fluffed, heat 1 tablespoon olive oil in a large nonstick skillet over medium high. Add quinoa in an even layer and press down gently. Let it cook without stirring 3 to 4 minutes until a crust forms, then stir and repeat once more so you get some crispy bits throughout. Season lightly with salt.
Make the Meyer lemon tahini sauce: whisk together 1/3 cup tahini, juice of 2 Meyer lemons, zest of 1 Meyer lemon, the minced garlic clove, 1 to 2 tablespoons maple syrup or honey, a pinch of salt, and 3 to 4 tablespoons warm water until smooth and pourable. Taste and adjust sweet, tangy or salt.
When chickpeas and broccoli are done, if you like them extra toasty, broil 1 to 2 minutes but watch close so nothing burns.
Chop 1/4 cup parsley or cilantro and thinly slice 2 green onions. Keep 2 tablespoons toasted sesame seeds or chopped toasted almonds ready for crunch.
Build bowls: divide crispy quinoa among bowls, top with roasted broccoli and crispy harissa chickpeas, drizzle generous amounts of Meyer lemon tahini sauce.
Finish with chopped parsley or cilantro, green onions, toasted sesame seeds or almonds, and a pinch of red pepper flakes if you want heat. Add extra lemon zest or a squeeze of lemon if needed.
Store leftovers separately when possible for meal prep: quinoa and chickpeas keep well in the fridge for 3 to 4 days, sauce lasts about 5 days refrigerated. Reheat chickpeas in a hot oven or skillet to keep them crispy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.