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Overhead shot of a bowl with quinoa, chickpeas, roasted broccoli, sliced avocado, a lemon wedge, and tahini sauce with a black and silver fork next to the bowl

Crispy Quinoa Chickpea Bowls with Roasted Broccoli and Meyer Lemon Tahini Sauce

These Crispy Quinoa Chickpea Bowls with Roasted Broccoli and Meyer Lemon Tahini Sauce are a hearty, wholesome meal that are perfect to make for meal prep! The quinoa gets crisped up in a pan which makes for such incredible texture, and the chickpeas are roasted with harissa seasoning until crispy! The tahini sauce is absolutely delicious, citrusy, and slightly sweet - such a perfect bowl of healthy goodness!

Course Dinner, Lunch, Main
Cuisine Gluten Free, Healthy, Plant Based, Vegan, Vegetarian
Keyword crispy quinoa chickpea bowls
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 3 -4
Author Molly | Spices in My DNA


For the roasted broccoli

  • 2 medium heads broccoli, cut into small florets
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

For the crispy chickpeas

  • 1 (15.5 ounce) can chickpeas, drained and rinsed
  • 2 teaspoons olive oil
  • 1 teaspoon harissa seasoning*
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

For the tahini sauce

  • 1/2 cup tahini*
  • zest of 1 meyer lemon*
  • juice of 1 meyer lemon*
  • 1 tablespoon pure maple syrup
  • 1 teaspoon coconut aminos*
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup hot water

For the crispy quinoa

  • 3 tablespoons olive oil
  • 3 cups cooked quinoa*

For serving

  • 1 avocado, sliced
  • a handful of chopped fresh parsley and chives
  • lemon wedges


  1. Begin by making the roasted broccoli and crispy chickpeas (they can be roasted on one sheet pan). Preheat oven to 400℉. Line a large rimmed baking sheet with parchment. Place the broccoli on half of the pan, and the chickpeas on the other half. Drizzle the olive oil on the broccoli, and the olive oil on the chickpeas. Add salt and pepper to the broccoli and toss. Add the harissa seasoning and salt and pepper to the chickpeas and toss to coat. Bake for 25-30 minutes, or until chickpeas are golden and crispy, and the broccoli is golden on the edges.

  2. While the broccoli and chickpeas are roasting, make the tahini sauce. Whisk together the tahini, lemon zest, lemon juice, maple syrup, coconut aminos, garlic, salt, and pepper until smooth. Add the hot water and whisk again until completely smooth and creamy.

  3. Make the crispy quinoa. Heat the olive oil in a large nonstick skillet over medium-high heat. Once hot, add the quinoa in a single layer and press down to flatten it into the pan. Cook for 2 minutes (don't touch!), then toss it around, and press it down into the pan again. Cook for another 2 minutes, then toss it around, and repeat 1-2 more times until quinoa is crispy and golden.

  4. To serve, top the crispy quinoa with the roasted broccoli and chickpeas, sliced avocado, a generous drizzle of tahini sauce, and a handful of chopped parsley and chives. Serve with lemon wedges if desired!

Recipe Notes

*If you can't find dry harissa seasoning (it's usually with all of the spices) you can use a mixture of smoked paprika, garlic powder, and onion powder, or you can use curry powder, or whatever spices you like!
*This is the tahini I recommend and can't live without. It's incredible!
*You can sub meyer lemons for regular lemons if you can't find them.
*You can sub soy sauce or tamari for the coconut aminos.
*3/4 cup of dry quinoa yields about 3 cups cooked.
*Extra tahini sauce will keep in the fridge for up to 1 week!