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Chickpea Couscous Bowls with Tahini Sauce | A Couple Cooks

Mediterranean Quinoa Bowls

  • Author: Sonja Overhiser
  • Prep Time: !0 minutese
  • Cook Time: 20 minutes
  • Total Time: 18 minute
  • Yield: 4 1x


This Mediterranean quinoa bowls recipe is a fast weeknight dinner! It features this filling whole grain with chickpeas and a creamy tahini sauce.



For the quinoa

  • 1 cup dry quinoa
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1 tablespoon olive oil
  • 2 tablespoons finely chopped parsley

For the chickpeas

  • 15-ounce can chickpeas 
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt

For the bowl

  • 1 recipe Best Tahini Sauce
  • 1 small cucumber
  • 1 pint cherry tomatoes
  • 8 cups salad greens


  1. Make the quinoa: Rinse the quinoa using a fine mesh strainer, then drain completely. Place it in a saucepan with 2 cups water. Bring to a boil, then reduce the heat to low. Cover the pot and simmer where the water is just bubbling for about 15 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork. When done, stir in the olive oil, kosher salt, and chopped parsley. Taste and add additional salt as necessary.
  2. Make the chickpeas: Drain and rinse the chickpeas. In a medium bowl, stir them together with the olive oil, cumin, and kosher salt.
  3. Make the dressing: Make to Best Tahini Sauce
  4. Assemble the bowls: Peel and chop the cucumber. Slice the tomatoes in half. In a large shallow bowl, place the greens, then top with quinoa, chickpeas, cucumber, and tomatoes. Drizzle with tahini dressing (about 2 tablespoons per bowl). Serve immediately. Leftovers keep in the refrigerator for a few days: keep all components separate for maximum freshness.
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mediterranean

Keywords: Quinoa Bowl, Quinoa Bowl Recipe