organic chickpeas- O2 Living blog makers of organic cold-pressed fruit and vegetable Living Juice

Spicy Chickpea and Quinoa Bowl

This Spicy Chickpea and Quinoa Bowl is a delightful combination of protein-packed ingredients and bold flavors. It's a quick and easy recipe that's perfect for a satisfying lunch or dinner.


For the Chickpeas:

  • 1 can (15 oz) organic chickpeas, drained and rinsed
  • 1 tablespoon organic olive oil
  • 1 teaspoon organic smoked paprika
  • 1/2 teaspoon organic cumin
  • 1/2 teaspoon organic chili powder
  • Salt and pepper to taste

For the Quinoa:

  • 1 cup organic quinoa, rinsed and drained
  • 2 cups vegetable broth or water
  • 1/2 teaspoon turmeric (for color)
  • Salt to taste

For the Bowl:

  • 2 cups baby spinach or your favorite greens
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, sliced
  • 1/2 red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped

For the Dressing:

  • 2 tablespoons tahini
  • 1 lemon, juiced
  • 1 clove garlic, minced
  • 2-3 tablespoons water (adjust for desired consistency)
  • Salt and pepper to taste
organic chickpeas- O2 Living blog makers of organic cold-pressed fruit and vegetable Living Juice


  1. Prepare the Chickpeas: In a bowl, combine the chickpeas with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Toss until the chickpeas are evenly coated. Heat a skillet over medium-high heat and add the seasoned chickpeas. Cook for 5-7 minutes, stirring occasionally until they become crispy. Remove from heat and set aside.

  2. Cook the Quinoa: In a medium saucepan, bring the vegetable broth (or water) to a boil. Stir in the quinoa and turmeric. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is fluffy and all the liquid is absorbed. Fluff with a fork and set aside.

  3. Prepare the Dressing: In a small bowl, whisk together the tahini, lemon juice, minced garlic, water, salt, and pepper until you achieve a creamy consistency. Adjust the water as needed.

  4. Assemble the Bowl: Divide the cooked quinoa among two serving bowls. Top with the seasoned chickpeas, baby spinach, cherry tomatoes, cucumber slices, and red onion. Drizzle the tahini dressing over the bowl, and garnish with fresh cilantro.

  5. Enjoy: Dig in and savor the flavors of this wholesome vegan bowl!

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