Curried Chickpeas with Crispy Broccoli and Quinoa

Curried Chickpeas with Crispy Broccoli and Quinoa

I don’t care how hot it is outside… I still need my roasted veggies!

This bowl with curried chickpeas with crispy broccoli and quinoa hits the spot, especially after an active day! I like to prep the quinoa, roasted chickpeas and broccoli on Sunday night, that way I can throw this bowl together so easily on a weeknight. Easy peasy lemon squeezey!

Curried Chickpeas with Crispy Broccoli and Quinoa

Prep Time15 mins
Cook Time30 mins
Course: Main Course, Salad
Servings: 2 servings


  • 1 cup tri color quinoa - cooked
  • 1 can chickpeas - rinsed
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • ½ tsp black pepper
  • 1 head broccoli
  • 1 tsp salt
  • 1 tsp pepper
  • ½ cup olive oil
  • 1 cup sprouts
  • ¼ red onion - sliced
  • 1 cup spinach
  • 1 tbsp sesame seeds


  • Preheat the oven to 350 degrees.
  • Toss the chickpeas with about 2 tbsp olive oil, curry powder, turmeric & pepper. Lay out on a lined baking sheet & roast for about 25 minutes, shuffling them around halfway through. Take them out once they are just starting to get crispy.
  • Cut the broccoli head into florets and toss in about 2 tbsp olive oil, salt and pepper (make sure the oil coats the “leafs” of each floret). Lay out evenly on a baking sheet and bake for about 30 minutes, flipping them halfway. Take them out once the edges are nice a crispy.
  • Toss the roasted chickpeas and broccoli with quinoa, the rest of the olive oil & the remaining ingredients! Enjoy!

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