Spinach, Roasted Chickpea, and Avocado Bowl with Lemon Herb Tahini

This Spinach, Roasted Chickpea, and Avocado Bowl with Lemon Herb Tahini is a wholesome, vibrant, and nutrient-packed meal that combines fresh greens, crispy roasted chickpeas, creamy avocado, and a zesty lemon herb tahini dressing. It’s a perfect blend of textures and flavors, making it not only delicious but also an excellent source of plant-based protein and healthy fats. Whether you’re looking for a quick lunch or a satisfying dinner, this nourishing bowl ticks all the boxes for a healthy, fulfilling meal.

Ingredients

For the Bowl:

  • 2 cups fresh spinach, washed and dried
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 ripe avocado, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 1/4 cup shredded carrots
  • 1/4 cup sliced cucumber
  • 2 tablespoons fresh parsley, chopped

For the Lemon Herb Tahini Dressing:

  • 1/4 cup tahini
  • 2 tablespoons lemon juice (freshly squeezed)
  • 2 tablespoons water (adjust for consistency)
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon maple syrup or honey (optional, for sweetness)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Preparation

Step 1: Roast the Chickpeas

  1. Preheat your oven to 400°F (200°C).
  2. Pat the chickpeas dry with a paper towel. Removing excess moisture helps them get crispier.
  3. Toss the chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
  4. Spread the chickpeas on a baking sheet in a single layer.
  5. Roast for 20-25 minutes, shaking the pan halfway through, until they are golden and crispy. Set aside to cool.

Step 2: Prepare the Lemon Herb Tahini Dressing

  1. In a small bowl, whisk together the tahini, lemon juice, water, olive oil, and minced garlic.
  2. Stir in the chopped dill and parsley.
  3. Add the maple syrup (if using), salt, and pepper.
  4. Whisk until smooth and creamy. Adjust the consistency with more water if needed.

Step 3: Assemble the Bowl

  1. In a large serving bowl, start by adding a base layer of fresh spinach.
  2. Arrange the roasted chickpeas, sliced avocado, cherry tomatoes, red onion, shredded carrots, and sliced cucumber on top.
  3. Drizzle generously with the lemon herb tahini dressing.

Step 4: Garnish and Serve

  1. Sprinkle with chopped parsley for a burst of color and flavor.
  2. Serve immediately to enjoy the crispiness of the chickpeas.

Cooking Notes

  • Chickpeas: Make sure the chickpeas are completely dry before roasting to achieve maximum crispiness.
  • Dressing Consistency: Tahini tends to thicken as it sits, so add more water if the dressing becomes too thick.
  • Storage: Store any leftover chickpeas in an airtight container for up to 3 days. The dressing can be refrigerated for up to a week.

Serving Suggestions

  • This bowl can be enjoyed as a standalone meal, but it pairs well with a side of pita bread or quinoa for an extra boost of fiber.
  • Add grilled chicken or tofu for additional protein if desired.

Tips

  • For an extra burst of flavor, sprinkle some red pepper flakes or a dash of hot sauce on top.
  • Swap out spinach for kale or arugula for a different flavor profile.
  • Use leftover roasted chickpeas as a crunchy topping for soups or salads.

Prep Time:

15 minutes

Cooking Time:

25 minutes

Total Time:

40 minutes

Nutritional Information (per serving):

  • Calories: 420
  • Protein: 12g
  • Sodium: 420mg
  • Total Fat: 24g
  • Saturated Fat: 3g
  • Carbohydrates: 38g
  • Fiber: 12g
  • Sugar: 4g

Conclusion

This Spinach, Roasted Chickpea, and Avocado Bowl with Lemon Herb Tahini is not only a feast for the eyes but also a delight for the taste buds. The combination of fresh, crispy, and creamy ingredients creates a satisfying meal that’s both healthy and indulgent. The lemon herb tahini dressing adds a bright, zesty flavor that ties everything together. It’s perfect for meal prep, family dinners, or a quick and nourishing lunch. Give this recipe a try, and enjoy a bowl of wholesome goodness!

Print
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Spinach, Roasted Chickpea, and Avocado Bowl with Lemon Herb Tahini


  • Author: Imili Johnson
  • Total Time: 40 minutes

Ingredients

Scale

For the Bowl:

  • 2 cups fresh spinach, washed and dried
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 ripe avocado, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 1/4 cup shredded carrots
  • 1/4 cup sliced cucumber
  • 2 tablespoons fresh parsley, chopped

For the Lemon Herb Tahini Dressing:

  • 1/4 cup tahini
  • 2 tablespoons lemon juice (freshly squeezed)
  • 2 tablespoons water (adjust for consistency)
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon maple syrup or honey (optional, for sweetness)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

Step 1: Roast the Chickpeas

  1. Preheat your oven to 400°F (200°C).
  2. Pat the chickpeas dry with a paper towel. Removing excess moisture helps them get crispier.
  3. Toss the chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
  4. Spread the chickpeas on a baking sheet in a single layer.
  5. Roast for 20-25 minutes, shaking the pan halfway through, until they are golden and crispy. Set aside to cool.

Step 2: Prepare the Lemon Herb Tahini Dressing

  1. In a small bowl, whisk together the tahini, lemon juice, water, olive oil, and minced garlic.
  2. Stir in the chopped dill and parsley.
  3. Add the maple syrup (if using), salt, and pepper.
  4. Whisk until smooth and creamy. Adjust the consistency with more water if needed.

Step 3: Assemble the Bowl

  1. In a large serving bowl, start by adding a base layer of fresh spinach.
  2. Arrange the roasted chickpeas, sliced avocado, cherry tomatoes, red onion, shredded carrots, and sliced cucumber on top.
  3. Drizzle generously with the lemon herb tahini dressing.

Step 4: Garnish and Serve

  1. Sprinkle with chopped parsley for a burst of color and flavor.
  2. Serve immediately to enjoy the crispiness of the chickpeas.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes

Nutrition

  • Calories: 420
  • Sodium: 420mg
  • Protein: 12g