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Quinoa Chickpea Power Bowl with Tahini Lemon Dressing

A healthy quinoa bowl packed with chickpeas, crunchy veggies, and a creamy tahini-lemon dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Healthy
Ingredients Method Notes

Ingredients
  

Bowl
  • 1 cup uncooked quinoa rinsed
  • 2 cups water
  • 1 can chickpeas 15 oz, drained and rinsed
  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved
  • 1 cup shredded carrots
  • 2 cups baby spinach
  • 1/2 cup crumbled feta optional
  • 1/4 cup chopped fresh parsley optional
Tahini Lemon Dressing
  • 1/3 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp maple syrup or honey
  • 1 garlic clove grated or minced
  • 3 tbsp water plus more as needed
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

  1. Bring water to a boil in a saucepan. Add quinoa, reduce heat to low, cover, and simmer 12–15 minutes until water is absorbed.
  2. Remove from heat and fluff quinoa with a fork.
  3. In a bowl, whisk tahini, lemon juice, olive oil, maple syrup, garlic, water, salt, and pepper until smooth.
  4. Thin dressing with more water as needed until pourable.
  5. Divide quinoa into bowls and top with chickpeas, cucumber, tomatoes, carrots, and spinach.
  6. Drizzle with dressing and finish with feta and parsley if using.

Notes

Meal prep: Store quinoa and dressing separately for best texture. Dressing keeps 5 days; quinoa keeps 4–5 days.
Protein add-on: Add rotisserie chicken, salmon, tofu, or a hard-boiled egg.
Dressing too thick? Add water 1 tbsp at a time until it loosens.