Can I substitute the chickpeas with another legume?

Absolutely! You can easily swap out the chickpeas for lentils or even black beans. The spices will complement any of these legumes.

How can I make this bowl vegan?

For a vegan version, ensure you're using a plant-based yogurt or simply omit it. The bowl is delicious either way!

How should I store leftovers?

Store leftover components separately in airtight containers in the refrigerator. They'll keep well for about 3 days. I personally like to keep the dressing seperate too.

Can I prepare parts of this recipe in advance?

Yes, you can prepare the quinoa and spiced chickpeas ahead of time. Just store them separately and assemble the bowl when you're ready to eat. Makes for a super quick lunch!

Can I adjust the spices?

Feel free to adjust the spices to your liking! If you're not a fan of heat, reduce the amount of chili powder or omit it entirely.

What can I use instead of yogurt?

While the yogurt adds a lovely creaminess, you can use hummus, tahini, or even a dollop of avocado instead.

Okay, picture this: It was a gloomy Tuesday, and I was staring blankly into my fridge, craving something… anything… that wasn’t the usual sad desk lunch. Sound familiar? I'd been hearing whispers about the magic of Moroccan spices. A friend had come back from Marrakech practically glowing, raving about the food. So, naturally, I became obsessed.

This Moroccan Spiced Chickpea Protein Bowl isn't just a recipe; it's a culinary hug in a bowl. We're talking crispy, spice-kissed chickpeas, fluffy quinoa, creamy avocado, and a zingy lemon-garlic yogurt sauce that'll make your taste buds sing. This bowl is packed with plant-based protein, fiber, and healthy fats to keep you full and energized for hours. It’s adaptable, bursting with flavor, and, most importantly, easy to throw together even on the busiest of weeknights. (Because let's be real, who has time for complicated?)

Moroccan Spiced Chickpea Protein Bowl

Name: Moroccan Spiced Chickpea Protein Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Cuisine: High-Protein-Recipes
Ingredients: 1 cup Quinoa; 2 cups Water or Vegetable Broth; 1 15-ounce can Chickpeas; 2 tablespoons Olive Oil; 1 teaspoon Cumin; 1 teaspoon Coriander; 1/2 teaspoon Turmeric; 1/4 teaspoon Chili Powder; 1/4 teaspoon Cinnamon; to taste Salt; to taste Pepper; 1/2 cup Plain Yogurt; 1 tablespoon Lemon Juice; 1 clove Garlic; 1/2 Avocado; to taste Fresh Cilantro; to taste Feta Cheese

This Moroccan Spiced Chickpea Protein Bowl is packed with flavor and nutrients! Crispy spiced chickpeas, fluffy quinoa, creamy avocado, and a zesty yogurt sauce create a healthy and satisfying meal.

⏳ Yield & Time

Yield: 1 servings

Preparation Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

📖 Instructions

First, get that quinoa cooking! Rinse 1 cup of quinoa under cold water. Add it to a saucepan with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork and set aside. I kinda like mine a little al dente.
Now, for the stars of the show: the chickpeas! Drain and rinse one 15-ounce can of chickpeas. Pat them dry with a paper towel – this helps them get nice and crispy. In a large bowl, toss the chickpeas with 2 tablespoons of olive oil, 1 teaspoon of cumin, 1 teaspoon of coriander, 1/2 teaspoon of turmeric, 1/4 teaspoon of chili powder (or more, if you like it hot!), 1/4 teaspoon of cinnamon, salt, and pepper to taste. Make sure those chickpeas are coated real good.
Time to roast (or pan-fry) the chickpeas! Preheat your oven to 400°F (200°C). Spread the spiced chickpeas on a baking sheet lined with parchment paper. Roast for 20-25 minutes, flipping halfway through, until they are golden brown and crispy. Alternatively, you can pan-fry the chickpeas in a skillet over medium heat with a little extra olive oil, stirring frequently, until they're crispy – about 10-15 minutes. Honestly, sometimes I just eyeball it. Watch them carefully to prevent burning!
While the chickpeas are cooking, whip up the yogurt sauce. In a small bowl, combine 1/2 cup of plain yogurt (Greek or regular), 1 tablespoon of lemon juice, 1 tablespoon of olive oil, 1 clove of garlic (minced), and a pinch of salt. Whisk it all together until smooth and creamy. If its too thick, just add a splash of water
Prep the other bowl components. Dice half of an avocado. Chop up some fresh cilantro. Crumble a bit of feta cheese (if using). Get creative! I sometimes throw in some sun-dried tomatoes
Assemble your masterpiece! In a bowl, layer the cooked quinoa, roasted chickpeas, diced avocado, chopped cilantro, and crumbled feta (if using). Drizzle generously with the yogurt sauce. Add a sprinkle of paprika or a dash of hot sauce for extra flavor. Enjoy immediately! I like to add a squeeze of lemon at the end too.