Description
A vibrant and nutritious Berbere Spiced Chickpea Bowl featuring crispy roasted chickpeas, fresh greens, quinoa or rice, and a creamy tahini dressing. This recipe offers a perfect balance of bold Ethiopian-inspired spices and refreshing toppings, making it a wholesome and flavorful meal ready in just 35 minutes.
Ingredients
Chickpeas
- 1 (14 oz) can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 2 teaspoons Berbere spice mix
- 1/4 teaspoon salt
Bowl Base and Toppings
- 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 the oven to 400°F (200°C). Toss chickpeas with olive oil, Berbere spice mix, and salt until evenly coated. Spread on a baking sheet in a single layer. 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: In a small bowl, whisk together tahini, lemon juice, maple syrup, salt, and water gradually to achieve your desired consistency. The dressing should be smooth and pourable.
- Assemble the Bowl: Divide cooked quinoa or rice evenly into serving bowls. Top each bowl with mixed greens, roasted chickpeas, halved cherry tomatoes, sliced avocado, and pickled onions if using. Drizzle generously with the prepared tahini dressing and serve immediately for the best flavor and texture.
Notes
- For extra crispiness, spread the chickpeas out well on the baking sheet without overcrowding.
- Berbere spice mix can vary in heat; adjust quantity to taste if you prefer milder or spicier flavors.
- The tahini dressing can be made ahead and stored in the refrigerator for up to 3 days.
- Feel free to swap quinoa for brown rice or any preferred grain.
- Pickled onions add a nice tang but can be omitted or substituted with fresh red onions.
