Spicy Chickpea Bowl
Spicy Chickpea Bowl
Time Prep 10 min | Cook 10 min | Total 20 min
★ ★ ★ ★ ☆ 4.7/5
Bite-sized Recipe
Dice bell peppers and onions with the Dicer Blade, then sauté with spiced chickpeas and quinoa for a bold, plant-based protein bowl.
Intro
Packed with plant-based power, this spicy chickpea bowl delivers satisfying flavor and lasting energy. Easy to prep and totally meat-free, it's perfect for vegetarians looking to boost protein during busy weeks.
What You’ll Need
1 can chickpeas, drained and rinsed
1 cup cooked quinoa
½ red bell pepper, diced
½ yellow bell pepper, diced
¼ red onion, diced
1 tbsp olive oil
1 tsp smoked paprika
½ tsp cumin
½ tsp chili powder
Salt to taste
Fresh cilantro for garnish
Blades to Use
Dicer Blade for bell peppers and onion
Prep Tip
Use the Dicer Blade for even cuts that cook evenly and look great in bowls.
Storage, Cooking & Longevity
Stays fresh in airtight containers in the fridge for up to 4 days. Reheat in microwave or skillet. Can be frozen for up to 1 month.
Instructions
Step 1
Dice bell peppers and red onion using the Dicer Blade
Step 2
Sauté chickpeas, peppers, and onion in olive oil over medium heat
Step 3
Season with paprika, cumin, chili powder, and salt
Step 4
Cook for 5–7 minutes until veggies are tender and chickpeas are golden
Step 5
Serve over cooked quinoa and garnish with fresh cilantro
For Extra Bite
Top with a dollop of Greek yogurt or a squeeze of lemon juice.
Nutrition per Serving
Calories 370
Protein 15g
Carbohydrates 42g
Fat 14g
Fiber 10g
Sugar 5g
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