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22g Protein Chickpea Plate Recipe

Emily Carter
22g Protein Chickpea Plate Recipe combines roasted chickpeas, grains, vegetables, and creamy dressing into a filling vegan plate.

Print Recipe
Prep Time 12 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings 4 servings
Calories 380 kcal

Ingredients
  

  • 2 cups cooked chickpeas
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp salt
  • 1 cup cooked quinoa
  • 1 cup diced cucumber
  • 1 cup cherry tomatoes
  • 1 cup shredded lettuce
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 2 tbsp water

Instructions
 

  • Preheat oven to 400°F (200°C).
  • Toss chickpeas, olive oil, paprika, cumin, and salt in a bowl.
  • Spread chickpeas on a baking tray.
  • Roast chickpeas 20 minutes until crisp.
  • Mix tahini, lemon juice, and water to make sauce.
  • Divide quinoa into serving plates.
  • Add roasted chickpeas, cucumber, tomatoes, and lettuce.
  • Drizzle sauce over plate before serving.

Notes

Nutritional values (per serving)

Calories: 380
Total Fat: 12g
Saturated Fat: 1.5g
Carbohydrates: 48g
Fiber: 10g
Protein: 22g

Vitamins and minerals (per serving)

Iron: 25%
Folate: 40%
Calcium: 15%
Magnesium: 18%
Potassium: 14%

Additional notes / tips to enhance flavor

  • Add roasted eggplant for depth.
  • Sprinkle chili flakes for heat.
  • Use brown rice instead of quinoa.
  • Add olives for Mediterranean flavor.
  • Serve warm or room temperature.