Cozy plant-based bowl with quinoa, baked kale, and crispy chickpeas in a delicious oil-free tahini dressing with pops of pomegranate and pumpkin seeds.
Yesterday it was 93 degrees here and there was a brief period where I had the doors open (not realizing that it was actually over 90 degrees) and the oven on, roasting stuff.
It got hot fast, friends.
But the eats were worth it and Harper loves hanging out on the balcony, so I’m not complaining.
You’ll want to turn your oven on too, to make this Garlicky Chickpeas & Kale Bowl with Creamy Tahini, but don’t worry, it comes together in under 30 minutes.
I bet you already have the basics in your cabinet and the garnishes are totally customizable, so let’s get bowl-ing, shall we?
Confession: I usually use garlic powder in my recipes instead of the actual garlic cloves and I always feel slightly guilty when I shake the garlic powder over my baking pan filled with veggies and legumes.
Can we take a moment to acknowledge how amazing garlicky chickpeas are?
The crispier the chickpeas in this dish (and any!), the better.
I found that drying your chickpeas well with a towel before seasoning and baking helps maintain a crispy texture.
Removing the shell from the chickpea also promotes crispiness while baking, but I didn’t do that step for these photos.
I love the simplicity of this bowl paired with the pop of pomegranate and pepitas.
If you don’t have pomegranate seeds on hand try adding dried fruit like cranberries or raisins.
You can also swap out the pepitas for another seed or nut like sunflower seeds or walnuts.
Also, it has a killer tahini dressing that makes anything taste incredible.
If you prefer your dressing to be a bit sweeter, try adding an optional teaspoon of maple syrup to enhance the sweetness of the fruit.
This Garlicky Chickpeas & Kale Bowl with Creamy Tahini is a staple recipe that I throw together when I need something quick and delicious.
It’s a life-saver for those days when the fridge is mostly empty and you want something more than the last of the baby carrots dipped in a half full tub of hummus for lunch.
Enjoy this bowl as a hearty lunch or filling dinner.
It can be served warm out of the oven or chilled, making it perfect for any season.
I like to make the recipe for dinner and enjoy half that evening and leftovers the next day for lunch.
If you make a Garlicky Chickpeas & Kale Bowl with Creamy Tahini, show me! I’d love to see how yours turned out!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipe like this one to make later.
For more buddha bowl recipes, check out my Maple Balsamic Tempeh & Rainbow Veggie Buddha Bowls or Forbidden Rice Power Bowls with Orange Maple Miso Dressing.
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XO Lauren
Garlicky Chickpeas & Kale Bowl with Creamy Tahini
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 2-3 bowls
Description
Cozy plant-based bowl with quinoa, baked kale, and crispy chickpeas in a delicious oil-free tahini dressing with pops of pomegranate and pumpkin seeds.
Ingredients
- 1 15-oz. can chickpeas, drained and rinsed
- 1 tsp avocado oil
- 1/4 tsp garlic powder
- Himalayan sea salt
- Black pepper
- 1 1/2 cups cooked toasted quinoa
- 1 bundle purple kale, washed and torn into large shreds
- 2 TBSP pomegranate seeds
- 2 TBSP pepitas
- 1/4 cup runny tahini
- 2 TBSP filtered water + more as needed to reach desired consistency
- 1/4 cup lemon juice
- 1 tsp maple syrup (optional, I left out)
- 1/4 tsp garlic powder
- Himalayan sea salt
- black pepper
Instructions
- Preheat oven to 400°F and line a baking pan with parchment paper.
- Drain and rinse chickpeas then pat them dry with a towel. Place dried chickpeas on the parchment paper and drizzle with avocado oil. Season with garlic powder, Himalayan sea salt, and black pepper.
- Bake for 20-25 minutes, until slightly cracked and crispy. In the last 5 minutes, push chickpeas over and add kale massaged with a little avocado oil, Himalayan sea salt, and black paper, and bake for remaining time.
- If you haven’t already cooked your quinoa, do so now while your chickpeas are baking according to package instructions..
- To make the garlic tahini dressing, add ingredients tahini – black pepper and blend until smooth, adding more water or lemon juice as needed to reach desired consistency.
- To assemble the bowls, divide quinoa, and baked chickpeas and kale amongst them and top with garlic tahini dressing. Garnish with pepitas and pomegranate seeds.
- Store leftovers separately n the fridge for 3-5 days.
- Category: Entree, Powder Bowl, Buddha Bowl
- Method: Stovetop, Oven
- Cuisine: Vegan, Gluten-Free
Disclosure: This post contains affiliate links, meaning I earn a commission if you use these links. I only recommend brands I love, trust, and can’t keep quiet about!
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