Crispy Chickpea-Tabbouleh Bowls Recipe

About this recipe

Elevate your salad game with these Crispy Chickpea-Tabbouleh Bowls, a vibrant fusion of Mexican-inspired flavors and garden-fresh ingredients. Perfect for fitness enthusiasts, this dish combines high-protein roasted chickpeas with a gluten-free twist on tabbouleh made with quinoa, fresh parsley, and zesty lime. The bowl is layered with crunchy vegetables and spiced to perfection to satisfy your street-style cravings. Quick, wholesome, and packed with flavor, this bowl is ideal for a light yet nourishing meal that doesn't compromise on taste or texture.

Ingredients

• 400 G Natco Chick Peas Canned 400g
• - Forest Whole Foods Organic White Quinoa
• - Biona Organic Whole Cherry Tomatoes
• - Schwartz Flat Leaf Parsley
• 100 G Trs Ground Cumin Jeera Powder
• 70G La Chinata Hot Smoked Paprika, 70G
• - Jalpur Red Chilli Powder Fine
• - Filippo Berio Garlic Flavoured Olive Oil
• - Tata Salt
• 50G Pepper Black Ground BWFO
• 3 Pack Fresh Lime Pack Of 3
• 1 Piece Cucumber 1Pc
• 1 Piece Red Bell Pepper, 1pcs | Gopuff

Instructions

1. 1. Preheat your oven to 200°C (180°C fan). Spread the drained chickpeas on a baking tray and toss them with olive oil, cumin, smoked paprika, chili powder, and a pinch of salt. Roast for 20-25 minutes, shaking the tray halfway through, until crispy and golden.
2. 2. While the chickpeas roast, rinse the quinoa thoroughly under cold water. Cook the quinoa in a medium saucepan with a pinch of salt, following package instructions. Once cooked, fluff with a fork and set aside to cool slightly.
3. 3. In a large mixing bowl, combine the quinoa, cherry tomatoes, cucumber, red bell pepper, and parsley. Add lime juice, salt, and black pepper, tossing everything together until evenly mixed.
4. 4. To assemble, divide the quinoa tabbouleh between bowls. Top generously with the crispy chickpeas and serve immediately. Adjust seasoning to taste and enjoy!