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

Serves: 2 bowls

  • 1 cup cooked tri color quinoa
  • 1 can chickpeas - rinsed
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • ½ tsp black pepper
  • 1 head broccoli
  • salt and pepper to taste
  • olive oil for roasting
  • 1 cup sprouts
  • ¼ red onion - sliced
  • 1 cup spinach
  • 1 tbsp sesame seeds
  • 1 tbsp olive oil
  1. Preheat the oven to 350 degrees.
  2. 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.
  3. 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.
  4. Toss the roasted chickpeas and broccoli with quinoa & the remaining ingredients! Enjoy!


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