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Crispy Chickpea Quinoa Bowl with Lemon Honey Tahini

I know what you are thinking- that's rice in that bowl not quinoa !! Oops you are correct, I didn't have quinoa so I used jasmine rice and it tasted great. Although brown rice and quinoa have slightly more protein and fiber, jasmine rice brings me more joy and they all have a similar calorie count per cup. So, feel free to use the grain that makes YOU happy and satisfied- white rice, brown rice, quinoa, jasmine, cous cous etc.


  • Quinoa

  • Broccoli

  • Chicken Breast

  • Avocado

  • Lemon

  • Roasted crispy chickpeas (I used the store bought kind)

  • Lemon Tahini Dressing


  1. Prepare quinoa (or grain of your choice per box instructions)

  2. Skip this step if you are using store bought chickpeas. If you want to make your own- preheat oven to 425. Drain and rinse chickpeas and spread them out on a baking sheet. Spray or toss in olive oil and sprinkle with salt, pepper and paprika. Bake 15-25 minutes or until your desired level of crisp.

  3. Spread your broccoli on a baking sheet, spray or toss in olive oil, season with salt/pepp and cook at 400 for 25 mins.

  4. Grab your chicken breast and season with salt, lemon pepper and sauté' in olive oil until cooked through (165F internal temp).

  5. For the dressing mix 2 tbsp. tahini, 3-4 tbsp. water, and a tbsp. of honey with 1/4 lemon squeezed. Mix together and see if it needs more lemon or honey. Add more water if its too thick and more tahini if its too thin.

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