Description
A vibrant and nutritious Berbere Spiced Chickpea Bowl featuring crispy roasted chickpeas seasoned with Ethiopian Berbere spice, served over quinoa or rice with fresh greens, cherry tomatoes, avocado, pickled onions, and a creamy tahini dressing. This quick and easy vegetarian meal is packed with flavors and perfect for a wholesome lunch or dinner.
Ingredients
Scale
Chickpeas
- 1 (14 oz) can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 2 teaspoons Berbere spice mix
- 1/4 teaspoon salt
Grains & Greens
- 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 bowl, toss the drained and rinsed chickpeas with olive oil, Berbere spice mix, and salt until they are evenly coated. Spread the chickpeas in a single layer on a baking sheet and roast for 20-25 minutes, shaking the pan halfway through to ensure even cooking, until the chickpeas are crispy and golden brown.
- Make the Tahini Dressing: While the chickpeas roast, whisk together tahini, lemon juice, maple syrup, salt, and 2-3 tablespoons of water in a small bowl. Adjust the water amount until the dressing reaches your desired consistency, creamy but pourable.
- Assemble the Bowl: Divide the cooked quinoa or rice into serving bowls. Top each with mixed greens, roasted chickpeas, halved cherry tomatoes, sliced avocado, and pickled onions if using. Drizzle generously with the tahini dressing and serve immediately for the best texture and flavor.
Notes
- For extra crunch, you can roast the chickpeas a few minutes longer but watch closely to prevent burning.
- Pickled onions add a tart contrast but can be omitted or substituted with fresh onions.
- Berbere spice mix can be found in specialty stores or online; alternatively, make your own with chili powder, paprika, ginger, cardamom, fenugreek, and coriander.
- This bowl is great served warm or at room temperature.
