Healthy Chickpea Power Bowl
A vibrant, protein‑rich bowl combining crispy roasted chickpeas, creamy avocado, fresh cherry tomatoes and fluffy rice, topped with a zesty lemon‑tahini drizzle — a quick, balanced, and deeply satisfying dinner you can throw together in 30 minutes or less.
Equipment
- Baking Sheet
- Medium bowl
- Mixing spoon
- Knife
- Cutting board
Ingredients
Bowl Base & Toppings
- 1 cup cooked chickpeas drained and patted dry before roasting
- 1 tsp olive oil for tossing chickpeas
- 1 cup cooked rice Use warm or room‑temperature rice as the base
- 1 avocado sliced or cubed just before serving
- 8–10 cherry tomatoes halved
Lemon Tahini Sauce
- 2 tbsp tahini paste
- 1 tbsp lemon juice freshly squeezed
- 1‑2 tbsp water to thin sauce to a pourable consistency
- salt and pepper to taste (for sauce and chickpeas)
Instructions
- Preheat oven to 180 °C (350 °F). Line a baking sheet.
- In a bowl, toss the cooked chickpeas with 1 tsp olive oil and a pinch of salt and pepper. Spread them out on the baking sheet in a single layer.
- Roast chickpeas in the preheated oven for 20 minutes until crisp on the outside. Remove and set aside.
- Prepare the lemon‑tahini sauce: in a small bowl, whisk together tahini paste, lemon juice, and 1–2 tbsp water until smooth. Add salt and pepper to taste.
- In a serving bowl, layer the cooked rice at the bottom. Top with roasted chickpeas, sliced avocado, halved cherry tomatoes.
- Drizzle the lemon‑tahini sauce over the bowl generously. Serve immediately for best texture.
Notes
For meal prep: store chickpeas, rice and veggies separately in airtight containers; slice avocado just before serving. To revive chickpeas’ crunch, reheat briefly in a hot oven (200 °C / 400 °F) for 5 min. Swap rice for quinoa or farro for extra protein or whole grains. Leftovers best eaten within 1 day if avocado included.