Quinoa Bowl with Roasted Chickpeas and Halloumi

A high-protein and flavorful lunch bowl packed with quinoa, crispy roasted chickpeas, salty halloumi cheese, and fresh vegetables. Easily customizable to your liking!

Prep Time

15 minutes

Total Time

40 minutes

Calories

635 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.83/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Dinner•Snack

Cuisine:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1cupQuinoa(Uncooked)

£0.75

2cupsVegetable Broth(Or water)

£0.30

1canChickpeas(15 oz, drained and rinsed)

£0.65

2tablespoonsOlive Oil(Divided)

£0.20

1teaspoonSmoked Paprika

£0.10

0.5teaspoonGarlic Powder

£0.05

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

8ozHalloumi Cheese(Cut into 1/2 inch slices)

£2.75

1cupCherry Tomatoes(Halved)

£1.20

0.5Cucumber(Diced)

£0.40

0.3Red Onion(Thinly sliced)

£0.15

0.3cupFresh Parsley(Chopped)

£0.30

2tablespoonsLemon Juice(Freshly squeezed)

£0.15

2tablespoonsTahini

£0.30

1tablespoonsWater(For tahini dressing consistency)

Total Cost

£7.33

£1.83 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
Rinse the quinoa in a fine-mesh sieve.
3.
In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork.
4.
While the quinoa is cooking, prepare the chickpeas. In a bowl, toss the drained and rinsed chickpeas with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper.
5.
Spread the chickpeas in a single layer on a baking sheet and roast for 20-25 minutes, or until crispy, stirring halfway through.
6.
While the chickpeas are roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the halloumi slices and cook for 2-3 minutes per side, or until golden brown and crispy.
7.
In a small bowl, whisk together the tahini, lemon juice, and water to form a dressing. Add more water, a tablespoon at a time, if you prefer a thinner consistency.
8.
Assemble the bowls: divide the cooked quinoa, roasted chickpeas, halloumi, cherry tomatoes, cucumber, and red onion among 4 bowls.
9.
Drizzle with tahini dressing and garnish with fresh parsley. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (350g)

635 kcal / 2657 kJ

Carbs

53g

20% of RDA

Fat

34g

49% of RDA

Protein

33g

66% of RDA

Detailed Breakdown

Fibre

12 g

40% of RDA

Sugar

10 g

11% of RDA

Sodium

1050 mg

46% of RDA

Saturated Fat

13 g

65% of RDA

Chef's Tips

For extra flavor, add a pinch of red pepper flakes to the chickpeas before roasting.

Feel free to add other vegetables to the bowl, such as bell peppers, spinach, or avocado.

The quinoa can be cooked ahead of time and stored in the refrigerator for up to 3 days.

For a spicier dressing add a pinch of cayenne pepper to the tahini mixture.

If you don't have Halloumi you can use grilled tofu.

Cooking Equipment

Oven

Baking Sheet

Large Bowl

Small Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra flavor, add a pinch of red pepper flakes to the chickpeas before roasting.

Feel free to add other vegetables to the bowl, such as bell peppers, spinach, or avocado.

The quinoa can be cooked ahead of time and stored in the refrigerator for up to 3 days.

For a spicier dressing add a pinch of cayenne pepper to the tahini mixture.

If you don't have Halloumi you can use grilled tofu.

Quinoa Bowl with Roasted Chickpeas and Halloumi

Ingredients

Instructions