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- 2 cans (15 oz each) chickpeas, drained and rinsed - 3 tablespoons harissa paste - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste Chickpeas are the star of this dish. They provide protein and fiber. I use two cans for easy prep. Harissa paste adds a spicy kick. Olive oil helps the chickpeas roast well. Garlic powder and smoked paprika boost the flavor. Don't forget salt and pepper for seasoning. - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 avocado, sliced - Fresh cilantro or parsley for garnish Fresh ingredients brighten up the bowl. Cherry tomatoes add sweetness and color. Diced cucumber gives a nice crunch. Sliced avocado adds creaminess and healthy fats. Garnish with cilantro or parsley for a fresh touch. - ¼ cup feta cheese, crumbled - 1 cup cooked quinoa Feta cheese adds a salty bite. If you love cheese, go for it! Quinoa serves as a great base. It makes the meal heartier and adds more protein. You can also use other grains if you wish. First, preheat your oven to 425°F (220°C). A hot oven helps the chickpeas get nice and crispy. Make sure to set a timer so you don’t forget! In a large bowl, add the drained chickpeas. Then, mix in 3 tablespoons of harissa paste and 2 tablespoons of olive oil. Add 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and sprinkle in salt and pepper to taste. Toss everything well. You want each chickpea to be coated in flavor. Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper. Roast them in the oven for 25 to 30 minutes. Shake the pan halfway through. This helps them cook evenly. Look for a crispy, golden finish. While the chickpeas roast, cook your quinoa. Follow the package instructions for best results. Once it’s done, fluff it with a fork. Set it aside to cool a bit. Grab your serving bowls. Start with a base of cooked quinoa. Then, top it with roasted chickpeas. Add halved cherry tomatoes, diced cucumber, and sliced avocado. Each layer adds color and taste. If you like, sprinkle crumbled feta cheese on top. For a fresh finish, add chopped cilantro or parsley. Serve the bowls warm. An extra drizzle of olive oil or a squeeze of lemon adds even more flavor! To get crispy chickpeas, follow these tips: - Dry the Chickpeas: After rinsing, pat the chickpeas dry with a towel. Moisture makes them soggy. - Use Parchment Paper: Line your baking sheet with parchment. It helps with easy cleanup and even roasting. - Spread Evenly: Make sure the chickpeas are in a single layer. This helps them cook evenly. - Shake Halfway: Halfway through cooking, shake the pan. This lets all sides get crispy. You can change this recipe to fit your needs: - For Vegan: Skip the feta cheese. The dish stays tasty without it. - For Gluten-Free: This recipe is naturally gluten-free. Enjoy it as is. - Different Beans: Use black beans or white beans if you want a change. They work well with harissa. These bowls are great on their own, but you can add more: - Grains: Serve with rice or farro instead of quinoa. - Greens: Add spinach or kale for extra color and nutrition. - Sauces: Drizzle tahini sauce or a yogurt sauce on top for creaminess. - Nuts and Seeds: Sprinkle some pumpkin seeds or nuts for crunch and flavor. {{image_2}} You can change the flavor of your chickpeas easily. Try using different spice blends. Here are some ideas: - Cumin and Coriander: These spices add warmth and depth. - Curry Powder: This gives a nice twist with a hint of sweetness. - Chili Powder: For more heat, this is a great option. - Lemon Pepper: This adds brightness and tang. These blends can make your dish exciting and new. Experiment and find what you like best! While quinoa is tasty, you can switch up the base. Here are some ideas: - Brown Rice: A hearty choice that adds fiber. - Couscous: This cooks quickly and has a nice texture. - Farro: A nutty grain that pairs well with chickpeas. - Cauliflower Rice: For a low-carb option, this works well. Feel free to mix and match these bases. It keeps your meals fun and fresh. Making this dish vegan and gluten-free is simple. Here’s how: - Skip the Feta: Just leave out the cheese for a vegan meal. - Check Labels: Ensure your harissa and other ingredients are gluten-free. - Use Gluten-Free Grains: Choose quinoa, rice, or other gluten-free bases. This dish can fit many diets. You can enjoy it no matter your needs! To keep your Harissa Roasted Chickpea Bowls fresh, store leftovers in an airtight container. Make sure the chickpeas and veggies are cool before sealing. This helps keep the flavors intact. You can store them in the fridge for up to three days. If you want to keep the chickpeas crispy, store them separately from the other ingredients. When you're ready to enjoy leftovers, reheating is key for taste. You can use the oven for best results. Preheat it to 350°F (175°C). Place the chickpeas on a baking sheet and heat for about 10 minutes. This will help them regain some crunch. If you’re in a rush, use the microwave. Heat it for about 1-2 minutes, but the chickpeas may lose their crispiness. Harissa Roasted Chickpea Bowls last for about three days in the fridge. If you want to store them longer, consider freezing the chickpeas. They should keep well for up to three months in the freezer. Just remember to label your containers with the date! This way, you can enjoy these tasty bowls later without any worry. Yes, you can use dried chickpeas. To do this, first soak them overnight in water. This helps them soften. Next, drain and rinse the chickpeas. Cook them in boiling water for about 1 to 1.5 hours until tender. Then, use them in the recipe just like canned chickpeas. Harissa can be spicy, but it varies by brand. Some types are hot, while others are milder. I suggest starting with a small amount. You can always add more if you enjoy the heat. The spices in harissa add depth and flavor, too. These bowls are great with many sides. You can serve them with a fresh green salad or some roasted veggies. Pita bread and hummus make nice additions. If you want a grain, consider serving with couscous or rice. This way, you can create a filling and tasty meal! This blog post explored how to make Harissa Roasted Chickpea Bowls. We covered key ingredients, including chickpeas and fresh veggies, along with optional additions like feta. You learned step-by-step instructions to roast chickpeas and assemble your bowl. I shared tips for perfecting your dish and offered variations for different diets. Remember, cooking should be fun and adaptable. Try your own twists and enjoy a meal that's healthy and easy!

Harissa Roasted Chickpea Bowls

Savor the deliciousness of Spicy Harissa Roasted Chickpea Bowls with this easy recipe! Packed with protein and flavor, these bowls combine crispy harissa chickpeas, fresh veggies, and creamy avocado over a bed of quinoa. Perfect for a healthy meal, they’re simple to prepare and bursting with vibrant taste. Click through to explore the full recipe and create your own satisfying bowl today!
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Ingredients
  

2 cans (15 oz each) chickpeas, drained and rinsed

3 tablespoons harissa paste

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1 cucumber, diced

1 avocado, sliced

¼ cup feta cheese, crumbled (optional)

Fresh cilantro or parsley for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare Chickpeas: In a large bowl, combine drained chickpeas, harissa paste, olive oil, garlic powder, smoked paprika, salt, and pepper. Toss well to coat the chickpeas evenly.

      Roast Chickpeas: Spread the chickpeas in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until crispy and golden, shaking the pan halfway through to ensure even cooking.

        Prepare the Base: While the chickpeas are roasting, cook your quinoa according to package instructions. Fluff with a fork and set aside.

          Assemble Bowls: In serving bowls, create a base with cooked quinoa. Top with roasted chickpeas, cherry tomatoes, diced cucumber, and sliced avocado.

            Add Toppings: Sprinkle crumbled feta cheese on top (if using) and garnish with chopped fresh cilantro or parsley.

              Serve: Serve the bowls warm with an extra drizzle of olive oil or a squeeze of lemon for added flavor if desired.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4