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Chickpea grain bowl drizzled with tahini dressing with a gold spoon nestled in

Spiced Chickpea Grain Bowls and Creamy Tahini Dressing

Simple yet delicious, these vegan & gluten free grain bowls nourish your body and your taste buds.
5 from 5 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 497kcal
Author: Tori Vasko


For the Roasted Chickpeas:

  • 1 Tbsp shallot-infused olive oil (or: 1 Tbsp neutral oil +1 tsp onion powder)
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • ¼ tsp coriander
  • ¼-1/2 tsp crushed red pepper (optional)
  • 2 (15 oz) cans chickpeas (drained and rinsed)
  • salt and pepper to taste

For the Creamy Tahini Dressing:

  • ¼ cup tahini
  • 1 Tbsp garlic-infused olive oil (or: 1 Tbsp neutral oil + 1 tsp garlic powder)
  • juice of 1 lemon
  • 3-5 Tbsp cold water
  • salt and pepper to taste

To Fill the Bowls:

  • 1 cup quinoa (rinsed)
  • 5 oz baby arugula (rinsed (or: baby spinach))


Large Baking Tray
Rice Cooker
Measuring Cup


  • Preheat: Preheat the oven to 375 degrees F. 
  • Prep: Cook the quinoa according to package directions. I like to use my rice cooker.
  • Roast: On a lined large baking tray, toss chickpeas with 1 Tbsp oil as well as the paprika, cumin, coriander, crushed red pepper, salt, pepper and onion powder (if using). Allow to roast in the oven for 25-40 minutes, shaking the pan once to evenly cook.
  • Whisk: For the dressing, whisk the tahini, olive oil, and lemon together. This mixture should become thick. Continue to whisk while slowly adding cold water 1 tablespoon at a time until it reaches creamy dressing consistency (For me this is 3-5 Tbsp but it may differ for you). Add salt and pepper to taste. Place dressing in the fridge until serving time.
  • Assemble: Assemble the chickpea grain bowls using roughly ¼ each of the quinoa, roasted chickpeas, and arugula. Top each bowl with roughly ¼ of the dressing.
  • Store: To store leftovers, quinoa can be combined with chickpeas. Store arugula and dressing separate from other ingredients. The chickpeas and quinoa can be kept in the fridge 3-4 days, while the dressing can be kept up to 2 weeks. Arugula or spinach can remain fresh in the fridge up to 6 days. Chickpeas and quinoa can be kept in the freezer 2-3 months. I do not recommend you freeze the dressing or arugula.


"Why use infused oils?"
The short answer for me is I cannot eat garlic and onions due to an intolerance. I have also found using them saves me quite a bit of time! I have added recommendations for adding onion and garlic powders if you don't want to use infused oils! 
"Do I need to use smoked paprika? "
You don't have to, but smoked paprika adds a much more robust flavor. To be honest, I prefer to use it in almost all my recipes! I say if you haven't tried smoked paprika, definitely give it a try. I think you will be surprised by how much more flavorful it is than traditional paprika. 


Nutrition Facts
Spiced Chickpea Grain Bowls and Creamy Tahini Dressing
Amount Per Serving (1 bowl)
Calories 497 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g13%
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Sodium 164mg7%
Potassium 468mg13%
Carbohydrates 67g22%
Fiber 11g46%
Sugar 2g2%
Protein 19g38%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention me @easy.chickpeasy or tag me #easychickpeasy!