Falafel Hummus Veggie Grain Bowls

• 1 cup cooked quinoa
• 1 15-ounce can chickpeas, drained and rinsed
• 1/2 cup hummus
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Optional: tahini sauce for drizzling

Steps

1. 1 Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. 2 In a bowl, combine chickpeas, cumin, coriander, olive oil, salt, and pepper. Toss to coat.
3. 3 Spread chickpeas on the baking sheet and bake for 20 minutes, flipping halfway through.
4. 4 While chickpeas bake, prepare quinoa if not already cooked.
5. 5 In a large bowl, combine quinoa, cherry tomatoes, cucumber, red bell pepper, parsley, and cilantro.
6. 6 Dollop hummus onto each serving of quinoa mixture.
7. 7 Once chickpeas are golden and crispy, add them to the bowls.
8. 8 Drizzle with lemon juice and optional tahini sauce.
9. 9 Season with additional salt and pepper to taste.

Equipment

• Baking sheet
• Mixing bowls
• Oven

Variations

• Swap quinoa for brown rice or farro for a different texture.

Substitutions

• If chickpeas aren’t your thing, use black beans or edamame for a different flavor profile.

Pairings

• Serve with warm pita bread or a side of tabbouleh salad.

Nutrition

Tips

• For extra flavor, roast your own chickpeas from scratch.
• Customize your bowl with favorite veggies like avocado or shredded carrots.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Pair with a refreshing cucumber yogurt sauce or a simple green salad.

FAQ