Crispy Honey-Harissa Chickpea Bowl
30 min · Easy
#bowl#high-protein#meal-prep#vegetarian
Roasted chickpeas turned crunchy and sticky with honey and smoky harissa, piled over fluffy quinoa with cool cucumber, tomatoes and a lemony tahini drizzle. Meal-prep that you'll actually look forward to.
Ingredientsfor 4 portions
- 480 g Canned Chickpeas, drained and patted dry
- 40 g Harissa
- 20 g Honey
- 30 g Olive Oil
- 200 g Quinoa
- 200 g Cucumber, diced
- 200 g Cherry Tomatoes, halved
- 40 g Tahini
- 1 Lemon
Steps
- Rinse the quinoa, then simmer in plenty of salted water for 12–15 minutes until the grains uncurl and are tender. Drain and fluff with a fork.
- Pat the chickpeas thoroughly dry — the drier they are, the crispier they get.
- Toss the chickpeas with the oil, harissa and honey, then roast at 220°C for 20–25 minutes, shaking the tray halfway, until sticky and crisp at the edges.
- Whisk the tahini with the juice of the lemon and enough cold water to make a pourable, creamy dressing.
- Divide the quinoa between bowls and top with cucumber, cherry tomatoes and the warm harissa chickpeas.
- Drizzle generously with the lemon-tahini dressing and serve.
