Name: Berbere Spiced Chickpea Bowl Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Ethiopian-inspired
Ingredients: 1 (14 oz) can chickpeas, drained and rinsed; 1 tablespoon olive oil; 2 teaspoons Berbere spice mix; 1/4 teaspoon salt; 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); 1/4 cup tahini; 2 tablespoons lemon juice; 1 tablespoon maple syrup; 2-3 tablespoons water (to thin); 1/4 teaspoon salt

Description

A vibrant and flavorful Berbere Spiced Chickpea Bowl featuring crispy roasted chickpeas, fresh mixed greens, and creamy tahini dressing. This easy-to-make, plant-based bowl combines Ethiopian-inspired spices with wholesome ingredients for a nutritious and satisfying meal perfect for lunch or dinner.

Ingredients

Scale

Roasted Chickpeas

1 (14 oz) can chickpeas, drained and rinsed
1 tablespoon olive oil
2 teaspoons Berbere spice mix
1/4 teaspoon salt

Base

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

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Instructions

Prepare the Chickpeas: Preheat the oven to 400°F (200°C). Toss the drained and rinsed chickpeas with olive oil, Berbere spice mix, and salt until they are evenly coated. Spread them out in a single layer on a baking sheet. Roast in the oven for 20-25 minutes, shaking the pan halfway through, until the chickpeas are crispy and golden brown.
Make the Tahini Dressing: In a small bowl, whisk together the tahini, lemon juice, maple syrup, salt, and water. Adjust the water quantity to reach your desired dressing consistency, making it smooth and pourable.
Assemble the Bowl: Divide the cooked quinoa or rice evenly into serving bowls. Top each with mixed greens, roasted chickpeas, cherry tomato halves, avocado slices, and pickled onions if using. Drizzle the tahini dressing over the top and serve immediately for a fresh, flavorful meal.

Notes

For extra crunch, use a rimmed baking sheet when roasting chickpeas to prevent burning.
Berbere spice mix can vary in heat; adjust the amount to suit your spice preference.
Pickled onions add a tangy contrast but are optional based on availability or taste.
You can substitute quinoa with brown rice or any grain of your choice.
Store leftover dressing separately in the refrigerator for up to 3 days.