Spicy Sesame Roasted Chickpea Grain Bowls

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons sesame seeds
• 1 cup cooked quinoa
• 1 cup cooked farro
• 1 red bell pepper, diced
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss chickpeas with olive oil, smoked paprika, cayenne pepper, and garlic powder.
3. 3 Spread chickpeas on a baking sheet and roast for 25 minutes, tossing halfway through.
4. 4 In the last 5 minutes of roasting, sprinkle sesame seeds over chickpeas.
5. 5 Combine cooked quinoa and farro in a large bowl.
6. 6 Add diced red bell pepper to the grain mixture.
7. 7 Once chickpeas are roasted and cooled slightly, add them to the bowl.
8. 8 Top with avocado slices and cilantro.
9. 9 Drizzle with lime juice and season with salt to taste.

Equipment

• Baking sheet
• Oven

Variations

• Swap quinoa for brown rice or couscous.
• Add roasted sweet potato chunks for extra heartiness.

Substitutions

• Use sunflower seeds if sesame seeds are not available.
• Substitute lime juice with lemon juice for a tangier flavor.

Pairings

• Serve with a simple green salad.
• Complement with a warm, crusty bread on the side.

Nutrition

Tips

• For extra spice, add a pinch of crushed red pepper flakes.
• Toast sesame seeds in a dry pan before adding for enhanced nuttiness.

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 2 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Pair with a tangy yogurt sauce or a side of steamed edamame.

FAQ