Lunch
Crispy Chickpea Rainbow Bowl
Spiced chickpeas, crunchy vegetables, creamy avocado, and lemon-tahini sauce in one bright bowl.
- Prep
- 20 minutes
- Cook
- 25 minutes
- Serves
- 4
- Level
- Easy
A good lunch bowl should be a collection of contrasts rather than a pile of worthy ingredients. Here the chickpeas are hot and crisp, the vegetables stay cool, and a pourable tahini dressing ties every bite together.
Developed and written by the Suppermere kitchen · Published August 26, 2026What you’ll need
Ingredients
Step by step
Method
- 01
Heat the oven to 425°F
Heat the oven to 425°F. Toss chickpeas with olive oil, cumin, paprika, salt, and pepper.
- 02
Roast on a sheet pan for 22 to 25 minutes
Roast on a sheet pan for 22 to 25 minutes, shaking twice, until crisp at the edges.
- 03
Whisk tahini with lemon juice
Whisk tahini with lemon juice, a pinch of salt, and enough cold water to make a pourable sauce.
- 04
Divide warm quinoa among bowls and arrange avocado
Divide warm quinoa among bowls and arrange avocado, cabbage, carrot, and tomatoes over the top.
- 05
Add hot chickpeas and spoon over the tahini sauce
Add hot chickpeas and spoon over the tahini sauce. Finish with extra lemon and black pepper.
