This spicy roasted chickpea salad bowl is the salad-grain bowl hybrid you need in your life! 

Loaded with fluffy quinoa, spicy roasted chickpeas, tons of fresh veggies and herbs and loads of greens, this bowl couldn’t get any more fun…or healthy! 

Did I mention that this roasted chickpea salad also has a creamy lemon tahini dressing? Yeah, it just got even better! 

Not only that you can easily meal-prep this bowl to have on hand for busy weeknight or to take with you to work — I’ll link how to meal-prep this Mediterranean roasted chickpea salad here

bowl with chickpeas, quinoa, greens and veggies next to a white linen napkin

Spicy Roasted Chickpea Salad Bowl Ingredients

The list for this spicy roasted chickpea salad is long, but so worth it! Here’s what you’ll need along with a few notes and substitution recommendations. 

  • Quinoa — I posted a video on my Instagram detailing exactly how I make my quinoa super fluffy. I’ll link it here.
  • Arugula — technically you can use any green you like, but I like the tang that arugula adds to the bowl.
  • Cilantro — feel free to substitute this with parsley if you don’t like cilantro.
  • Cherry tomatoes 
  • Persian cucumbers — this variety of cucumber tends to be on the sweeter side which is why I like it best. But use what you have on hand! 
  • Chickpeas 
  • Tahini 
  • Honey — feel free to use maple syrup instead to make this completely vegan 
  • Lemon juice 
  • Olive oil 
  • Cumin powder 
  • Dried parsley 
  • Onion powder 
  • Garlic powder 
  • Cayenne pepper 
  • Salt 
roasted chickpea salad bowl in a beige bowl next to a white linen cloth

How to Make Spicy Roasted Chickpeas 

Trust me when I say that these roasted chickpeas will be your new favorite protein to add to your salad bowls. Or to just snack on, because they’re just that good! 

And like all of my recipes, they’re super easy to make! 

  1. Start by preheating the oven to 450°F and lining a baking pan with parchment paper. 
  2. Add the chickpeas onto the baking pan and sprinkle over the spices and olive oil. 
  3. Using your hands, toss the chickpeas until they’re completely coated in the spices. Then evenly spread out the chickpeas on the pan and pop them in the oven. 
  4. Bake the chickpeas for 20-25 minutes until golden-brown and fragrant. Make sure to give them a stir once or twice while they bake to ensure they bake evenly. 
  5. If you want the chickpeas super crispy, I’d bake them for an additional 5 minutes, just be sure to watch them closely so they don’t burn. 

How to Make the Creamy Tahini Dressing 

This creamy tahini dressing is tangy, sweet and ultra creamy. And pairs perfectly with this spicy grain and chickpea bowl. 

The best part of the dressing is that you literally stir all of the ingredients together and the dressing is done. It takes max 5 minutes to whip up! 

One note, if you like your dressing on the thicker side, I would start with half the amount of water and increase it as needed. 

Lastly, I recommend mixing the ingredients together with a whisk to ensure that the dressing emulsifies completely — a spoon usually doesn’t do the greatest job. 

bowl with chickpeas, quinoa, greens and veggies next to a white linen napkin

Meal-Prep This Bowl

As I mentioned, you can easily meal-prep this bowl for a busy weeknight dinner or take it with you as a work/school lunch. 

Let’s get into how to prep this! 

  1. Make the quinoa and chickpeas and add them into a large mixing bowl. 
  2. Next, add in the arugula, cherry tomatoes, cucumber and cilantro. Mix everything together and transfer the salad into a tupperware or glass container you want to take with you to work. 
  3. Lastly, make the dressing and store it in a little condiment container that you can easily transport. 
  4. Now, when you’re ready to eat lunch, just pour over the dressing and mix it into the salad! 
  5. The same applies for making this for dinner. With the exception of having to store the salad in portable containers.  
roasted chickpea salad bowl in a beige bowl next to a white linen cloth

Even More Healthy Salad Bowl Recipes 

Looking for even more healthy salad bowl recipes? Here are three of my favorite bowls that I have almost every week! 

Sharing Is Caring!

If you make this recipe, please leave a review and rating below. And don’t forget to snap a picture and tag me on either Instagram or TikTok (if you’re not already following me, make sure to for new recipes and wellness tips)!

Print
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bowl with chickpeas, quinoa, greens and veggies next to a white linen napkin

Spicy Roasted Chickpea Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 34 reviews
  • Author: Yasmeen Ali
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 1 person 1x
  • Category: Salad
  • Cuisine: American

Description

Loaded with fluffy quinoa, spicy roasted chickpeas, tons of fresh veggies and herbs and loads of greens, this bowl couldn’t get any more fun…or healthy! 


Ingredients

Scale

Spicy Roasted Chickpeas

  • 1 cup chickpeas, rinsed and drained (from a can)
  • 1 tbsp olive oil
  • 1 tsp each cumin powder, garlic powder, onion powder, and dried parsley
  • 1 tsp kosher salt
  • ½ tsp cayenne pepper

Creamy Tahini Dressing

  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp water
  • 1 tsp honey
  • ¼ tsp kosher salt
  • Pinch each of cumin, garlic powder and cayenne pepper 

Salad

  • ¼ cup dry quinoa, cooked according to package instructions.
  • 2 cups arugula, roughly chopped
  • 8 medium cherry tomatoes, quartered
  • 1 medium persian cucumber, finely chopped
  • Handful of cilantro, finely minced

Instructions

  1. Start by preheating the oven to 450°F and lining a baking sheet with parchment paper. 
  2. Add the chickpeas onto the baking pan, sprinkle over the spices and drizzle generously with olive oil. Using your hands, toss the chickpeas until they’re completely coated in the spices. Then evenly spread out the chickpeas on the pan and baked in the oven for 25 minutes until golden-brown and crispy.
  3. Next, cook the quinoa according to package instructions. Linking my quinoa tutorial here with tips and tricks for making fluffy quinoa. 
  4. While the chickpeas bake and the quinoa cooks, make the dressing. Simply whisk all the tahini dressing ingredients together in a small bowl until silky smooth. Add more water as needed to thin the dressing to a consistency you like. 
  5. Once the quinoa and chickpeas are done cooking, add them to a large serving bowl, along with the arugula, cherry tomatoes, cucumber, and cilantro. Pour over the tahini dressing and toss to mix. Adjust salt as needed and enjoy!