Moroccan Chickpea Bowls
Moroccan Chickpea Bowls are perfect for your healthy eating goals. Plant based protein, clean ingredients, perfect for meatless Monday, easily made vegan, and made in just 30 minutes. Recipe at
Servings Prep Time
4-6servings 5minutes
Cook Time
Servings Prep Time
4-6servings 5minutes
Cook Time
  • 1tablespoons olive oil
  • 1small yellow oniondiced
  • 1teaspoon minced garlic
  • 1tablespoon chili powder
  • 1tablespoon cumin
  • 1 1/2teaspoons turmeric
  • 1 1/2teaspoons garam masala
  • 1teaspoon kosher salt
  • 1/4teaspoon cinnamon
  • 1/8teaspoon cayenne peppermore or less to taste
  • 214oz cans chickpeasdrained
  • 214oz cans fire roasted diced tomatoes
Bowl Components
  • 1cups quinoacooked according to package directions
  • 2 cucumbersdiced
  • 1cup plain greek yogurt
  • chopped fresh parsley or cilantro
  1. While the quinoa is cooking, make the chickpeas. In a large deep skillet, heat the olive oil over medium heat. Add the onion and cook until tender and translucent. Add the garlic, spices, salt, and chickpeas. Sauté about 30 seconds to a minute until fragrant.
  2. Add the diced tomatoes and stir to combine. Simmer for 15-20 minutes while you finish cooking the quinoa.
  3. Assemble the bowls with the cooked quinoa, tomato chickpeas, diced cucumbers, a dollop of yogurt, and a sprinkle of the fresh herbs. Enjoy!
Recipe Notes

Leftover chickpeas and quinoa can be stored in an airtight container in the fridge for up to 5 days.

If prepping in advance, I prefer to dice the cucumber on the day of to avoid them drying out. Add the yogurt, cucumber, and herbs after reheating the chickpeas and quinoa.