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A vibrant image of a plated vegan dinner recipe that is gluten-free

Mediterranean Chickpea & Kale Quinoa Bowl with Tahini Drizzle

This vibrant Mediterranean Chickpea & Kale Quinoa Bowl is a healthy and flavorful meal packed with fresh vegetables, fluffy quinoa, and a creamy tahini drizzle. It's perfect for a satisfying lunch or light dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 bowls
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 4 cups chopped kale
  • 1/2 red onion, thinly sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup Kalamata olives, halved
Dressing
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • Salt and freshly ground black pepper to taste
Tahini Drizzle
  • 1/4 cup tahini
  • 2 tablespoons water (or more, as needed for tahini drizzle consistency)
  • 1 clove garlic, minced optional
Garnish
  • Fresh parsley optional

Equipment

  • medium saucepan
  • large bowl
  • small bowls
  • whisk

Method
 

Prepare Quinoa
  1. Combine rinsed quinoa and vegetable broth in a saucepan, bring to a boil, then simmer covered for 15 minutes until liquid is absorbed and quinoa is fluffy. Set aside.
Prepare Vegetables
  1. While quinoa cooks, combine chickpeas, kale, red onion, cherry tomatoes, and Kalamata olives in a large bowl.
Make Dressing
  1. Whisk olive oil, lemon juice, salt, and pepper in a small bowl to create a dressing. Pour over the vegetable mixture and toss to coat.
Prepare Tahini Drizzle
  1. In another small bowl, whisk tahini, water, minced garlic (if using), and a pinch of salt until smooth. Add more water as needed for desired consistency.
Assemble
  1. Divide cooked quinoa among serving bowls, then top with the dressed chickpea and kale mixture.
Serve
  1. Drizzle generously with the prepared tahini sauce and garnish with fresh parsley if desired. Serve warm or at room temperature.

Notes

For extra flavor, you can roast the chickpeas with a sprinkle of smoked paprika before adding them to the bowl. Adjust the amount of tahini drizzle to your preference.