Description
This Berbere Spiced Chickpea Bowl is a vibrant and flavorful plant-based meal featuring crispy, oven-roasted chickpeas seasoned with Ethiopian Berbere spice mix. Served over a bed of cooked quinoa or rice and fresh mixed greens, it’s topped with juicy cherry tomatoes, creamy avocado slices, and optional pickled onions. The bowl is finished with a tangy and slightly sweet tahini dressing, making it a nutritious, colorful, and satisfying dish perfect for a quick lunch or dinner.
Ingredients
Scale
Roasted Chickpeas
- 1 (14 oz) can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 2 teaspoons Berbere spice mix
- 1/4 teaspoon salt
Bowl Base and Toppings
- 2 cups cooked quinoa or rice
- 2 cups mixed greens (spinach, arugula, or kale)
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/4 cup pickled onions (optional)
Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 2-3 tablespoons water (to thin)
- 1/4 teaspoon salt
Instructions
- Prepare the Chickpeas: Preheat your oven to 400°F (200°C). In a mixing bowl, toss the drained and rinsed chickpeas with olive oil, Berbere spice mix, and 1/4 teaspoon salt until they are evenly coated. Spread them out in a single layer on a baking sheet. Roast the chickpeas in the oven for 20-25 minutes, shaking the pan halfway through cooking to ensure even crisping, until they turn golden and crispy.
- Make the Tahini Dressing: While the chickpeas roast, prepare the dressing by whisking together the tahini, lemon juice, maple syrup, 1/4 teaspoon salt, and 2 to 3 tablespoons of water in a small bowl. Adjust the amount of water to reach your desired consistency for drizzling.
- Assemble the Bowl: Divide the cooked quinoa or rice into two bowls as the base. Layer the mixed greens evenly over the grains. Top each bowl with the roasted Berbere spiced chickpeas, halved cherry tomatoes, sliced avocado, and if you like, pickled onions. Drizzle generously with the tahini dressing and serve immediately to enjoy the contrasting textures and bold flavors.
Notes
- To make this recipe gluten-free, ensure your quinoa or rice and Berbere spice blend are certified gluten-free.
- Pickled onions are optional but add a nice tang and crunch to the bowl.
- You can substitute the maple syrup in the dressing with honey or agave nectar depending on your preference.
- For extra protein, add some grilled tofu or tempeh alongside the chickpeas.
- Leftover roasted chickpeas can be stored in an airtight container for up to 3 days but may lose their crispness.
