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Dinner recipe · from the recipe book

Crispy Spiced Chickpea Quinoa Bowls with Lemon-Dill Yogurt

Fluffy quinoa topped with crunchy cumin-paprika roasted chickpeas, tender roasted sweet potato and red onion, a crisp cucumber-tomato salad, salty feta and a cool, tangy lemon-dill yogurt sauce.

Crispy Spiced Chickpea Quinoa Bowls with Lemon-Dill Yogurt

Ingredients

  • 2 cans, drained508 gChickpeas, canned, drained and rinsedpatted dry
  • 3 medium400 gSweet potatoespeeled and cut into 3/4-inch cubes
  • 1 medium110 gRed onioncut into thin wedges
  • 2½ tbsp36 gOlive oil
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • ¾ tsp2 gGarlic powder
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1⅓ cups240 gQuinoa, dryrinsed
  • 2 cups480 gWater
  • 2 cups sliced200 gCucumberdiced
  • 1⅓ cups200 gCherry tomatoeshalved
  • ¼ cup chopped15 gFresh parsleychopped
  • 2 containers (6 oz)300 gPlain Greek yogurt, nonfat
  • 1 lemon, juiced48 gLemon juice
  • ⅔ cup sprigs6 gFresh dillchopped
  • 1 clove3 gGarlicfinely grated
  • ⅓ cup crumbled60 gFeta cheesecrumbled

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. In a large bowl, toss the chickpeas, sweet potato and red onion with 30 g (most) of the olive oil, the cumin, paprika, garlic powder, half the salt and the black pepper.
  3. Spread the chickpea mixture on the sheet pan in one layer and roast 30 to 35 minutes, stirring halfway, until the chickpeas are crisp and the sweet potato is tender and browned.
  4. While it roasts, bring the quinoa, the water and a quarter of the salt to a boil in a saucepan, cover, simmer on low 15 minutes, then rest off the heat 5 minutes and fluff with a fork.
  5. Make the cucumber salad: toss the cucumber, cherry tomatoes and parsley with the remaining olive oil and half the lemon juice.
  6. Make the yogurt sauce: stir the Greek yogurt, the remaining lemon juice, the dill, the garlic and the remaining salt until smooth; thin with a splash of water if you like.
  7. Divide the quinoa among 4 bowls, top with the roasted chickpeas and vegetables and the cucumber salad, spoon over the yogurt sauce and scatter with the feta.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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