Roasted Chickpea Quinoa Bowl
Cook time
Total time
Serves: 2
  • 1 14 oz. can of chickpeas, rinsed and drained
  • 2 teaspoons olive oil
  • ½ teaspoon cumin
  • ½ teaspoon paprika or preferably smoked paprika
  • ¼ teaspoon sea salt
  • Pinch of cayenne
  • ½ cup uncooked quinoa
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon olive oil
  • Pinch of salt and pepper
  • 2 teaspoons olive oil
  • 1 bag of fresh spinach
  • Juice of ½ a lemon
  • About ⅛ cup kalamata olives, sliced in half
  • 2 tablespoons pine nuts, toasted
  • Tahini for drizzling
  • Salt to taste
  1. Pre-heat the oven to 400 degrees. Add the drained chickpeas to a baking dish or sheet and lightly toss them with the olive oil, spices and salt. Stir well to coat them in the spices. Bake for 30 minutes, stirring them halfway through.
  2. While the chickpeas are roasting, cook the quinoa. Add the apple cider vinegar, olive oil and salt and pepper once the quinoa has cooked.
  3. When there's a couple minutes left on the chickpeas, start sauteeing the spinach over medium heat in a large pan with the olive oil. Stir often so that the spinach wilts evenly. Once the spinach has wilted, remove it from the heat immediately and add the fresh lemon juice.
  4. To assemble: add the cooked quinoa to two bowls. Split the chickpeas, spinach, olives and pine nuts between the two bowls, and drizzle each bowl generously with tahini. Season with additional salt to taste.
Recipe by Orchard Street Kitchen at