Chickpea Power Bowl
A grain-and-legume bowl built on roasted chickpeas, a choice of grain base, and customizable vegetables and proteins. Components are assembled warm or at room temperature with a sauce and fresh garnishes.
Ingredients
Method
Preheat oven to 425°F. Drain and pat chickpeas dry with paper towels.
Cut roasted vegetables into 1-inch pieces. Measure leafy greens and chop fresh herb garnish.
Bring vegetable broth to a boil. Add grain base, reduce heat, cover, and simmer until tender (15–20 minutes for rice; consult package directions for other grains). Fluff with a fork.
Toss dried chickpeas with 1 tbsp olive oil, cumin, salt, and pepper. Spread on one side of a sheet pan. Toss vegetables with remaining 1 tbsp oil, salt, and pepper; spread on the other side.
Roast for 20–25 minutes, stirring both sections halfway through, until chickpeas are golden and crispy and vegetables are tender and lightly charred.
Divide cooked grain between two serving bowls. Top each with roasted chickpeas, roasted vegetables, leafy green, and a drizzle of tahini-lemon sauce.
Garnish with fresh herbs, seeds or nuts, and a squeeze of lemon or lime juice. Serve warm or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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