Roasted Chickpea Quinoa Taco Bowls

Roasted Chickpea Quinoa Taco Bowls are fresh, and flavorful! These easy chickpea taco bowls are loaded with zesty cilantro lime quinoa, taco roasted chickpeas, salsa, black beans, and avocado.

Pile them high with your favorite taco toppings and dive into this delicious vegetarian taco bowl!

Roasted Chickpea Quinoa Taco Bowls

Taco night will never get boring in this house.

The options are quite literally endless, and we rarely have the same exact combination of ingredients twice.

Unless I’m making shrimp tacos in which case, this exact formula has entered my face countless times!

I usually let the contents of my fridge and pantry decide which direction to go in.

Out of tortillas? Taco salad time! Out of lettuce? Quinoa to the rescue! We’re no stranger to turning bell peppers and sweet potatoes into glorified tacos as well. Anything goes!

For protein we usually cycle through the same few options: lentils or chickpeas for vegan/vegetarian, chicken or beef for t-rex, and shrimp or salmon for pescatarian.

Today I’m alllllll about the chickpeas!

roasted chickpea quinoa taco salad in white bowl with lime wedges

Roasted Chickpea Quinoa Taco Bowls

These tasty quinoa bowls are loaded with some of our favorite taco fixin’s. Todays creation features a mountain of goodies including…

  • fresh tomato jalapeño salsa
  • spicy taco roasted chickpeas
  • cilantro lime quinoa
  • black beans
  • avocado
  • sour cream

Feel free to go crazy with the extras and empty your crisper drawer!

Other awesome topping options include shredded cheese, guacamole, pico de gallo, crushed tortilla chips, fresh corn, roasted sweet potatoes and/or sautéed pepper and onions. You can even skip the sour cream and go vegan, or simply sub in Greek yogurt for a lighter vegetarian option.

I used my go-to taco roasted chickpea recipe here but feel free to use shawarma chickpeas here as well! Both recipes rock my socks and they’re great with pretty much everything.

Let’s get our taco bowl on!

roasted chickpea quinoa taco salad in white bowl with lime wedges
5 from 6 votes

Roasted Chickpea Quinoa Taco Bowls

These Roasted Chickpea Quinoa Taco Bowls are fast, fresh, and flavorful!

Course Main Course
Cuisine Vegetarian
Keyword Quinoa Taco Bowls
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 542 kcal
Author Jenn Laughlin – Peas and Crayons


  • 15 oz chickpeas (I used 1 can)
  • 1 TBSP avocado oil (or olive oil)
  • 1/4 tsp sea salt
  • 1 tsp cumin
  • 3/4 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika (smoked or regular)
  • 2-3 cups cilantro lime quinoa (see below for recipe)
  • 1 cup chopped ripe tomato
  • 1 jalapeno
  • 1-2 TBSP chopped fresh cilantro
  • 1 lime halved
  • 1 cup black beans (optional) drain and rinse if using canned
  • 1 avocado (thinly sliced or diced)


  • 1 cup dry quinoa
  • 1.5 cups water
  • 1/4 cup chopped cilantro leaves
  • juice of 1/2 a lime
  • zest of 1/2 a lime
  • 1-2 TBSP avocado oil (or olive/coconut oil)
  • salt + pepper to taste


  • sweet corn kernels
  • chopped bell pepper
  • fresh or leftover grilled/roasted/sautéed veggies
  • guacamole
  • tortilla chips


  1. Preheat oven to 400°F.

  2. Grab a can of chickpeas. Rinse, drain, and pat dry. Lay spaced out on a baking sheet and drizzle with avocado oil or olive oil and sea salt. Set timer for 20-25 minutes, toss em in the oven, and move on to prep the rest of your taco bowl. At the 20-25 minute mark, remove chickpeas from oven, toss with cumin, chili powder, garlic powder, cayenne pepper, and paprika.
  3. Next make the cilantro lime quinoa. Rinse and drain your quinoa using a mesh strainer or sieve. Add to a medium saucepan with 1.5 cups water and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 13 minutes or until quinoa is fluffy and the liquid has been absorbed. Add chopped cilantro, lime juice, lime zest and oil and season with a pinch of salt and pepper. Toss to combine.
  4. While the chickpeas roast and your quinoa simmers, chop all your tasty toppings for the taco bowls. I listed out some delicious extras that can be mixed, so be creative and have fun with it!
  5. For the tomato jalapeño salsa, combine chopped tomato (I love using ultra ripe cherry or grape tomatoes here) with jalapeño, cilantro, and juice of half a lime. Cut remaining half of lime into wedges to serve with the bowls.
  6. Ready to eat? Load up each bowl with cilantro lime quinoa and top with your roasted chickpeas, salsa, black beans, avocado, and all your favorite toppings! Enjoy!

Recipe Notes

I kept the prep time on this dish crazy short by prepping all the ingredients while the quinoa simmered and the chickpeas roasted. Since both cook methods are pretty hands-off (you legit set a timer and forget about it) the entire dish comes together much faster!

Recipe yields 4 taco bowls. Feel free to add as many extra veggies/toppings to your bowl as your heart desires. They’re so easy to customize!

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Facts
Roasted Chickpea Quinoa Taco Bowls
Amount Per Serving
Calories 542 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 3g19%
Sodium 172mg7%
Potassium 1007mg29%
Carbohydrates 74g25%
Fiber 19g79%
Sugar 6g7%
Protein 21g42%
Vitamin A 464IU9%
Vitamin C 17mg21%
Calcium 106mg11%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

hungry for more?

If you get a chance to try these quinoa chickpea taco bowls, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation.

Other Bowls You Might Love
· · · · · ·

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  • Katherine Seaton

    5 stars
    Absolutely excellent! Everything is on point from the seasonings to the texture of the ingredients. I did add black beans like recommended. Really impressed. Thanks so much for sharing!

  • Paige

    5 stars
    This is a go to meal for me during the week with my busy schedule. It is SO easy to make and SO delicious!

    • Yay!!! So happy to hear it Paige – thank you!

  • Hi Jenn! I really love these taco bowls! I am totally pinning these for later! Super excited to try them!

  • Holly

    HI! Looks delicious. How long do you roast the chickpeas after tossing them with seasoning?

    • Hey Holly! You’ll only roast them that first time with the oil and salt and then toss them, warm from the oven, in the seasoning. The spices don’t need to be cooked at all and will stick to the hot chickpeas, giving them all their tasty flavor!

  • yum! this looks great. i love tacos for that reason – you can really throw anything together and it’s good!

    • Thank you Kristin!

    • Audrey

      5 stars
      Do you have the nutrition facts for this recipe? My family and I love this meal!

      • I’m so glad it was a hit! I haven’t had a chance to calculate this one yet but you can plug it into and it’ll give you a free breakdown. xoxo

  • Hannu

    5 stars
    Chickpeas in 400 degrees F for 20 minutes? Our oven looks like something exploded inside 😀 I’m not sure what went wrong.

    10 minutes or so was easier to clean up and the chickpeas were good enough.

    • Holy cow! Does your oven run a bit hotter than usual (aka recipes need to bake/roast less time when you follow them usually) or are you at a higher altitude maybe? Did you skip the oil or use dried vs. canned/cooked chickpeas? I’m happy to help troubleshoot!

      I make these chickpeas 2x a month and the time and temperature works perfect for me here in Florida (sea level with a 4 year old oven) — I’m glad you still enjoyed them even though those little buggers went all over the place for ya! Thanks Hannu! xoxo

      • Hannu

        Interesting! Third try and now with different brand chickpeas – and no problems after 20 minutes! We actually live in Northern Europe, Finland, at sea level. So I’m going for 200 degrees Celcius with the oven. The peas are from can, I patted them dry and used olive oil. The first two batches were from Italian chickpeas, or so it said in the can. These non-exploding ones were French! Go figure 😀

        • Fascinating! I would have never guessed the brand/source of chickpeas could have been the culprit here. I have to admit I will probably forever think of “exploding chickpeas” when I cook with them now. Too too funny and I’m so glad the third time was the charm with the French chickpeas! Thanks for popping back in to let me know! 🙂

  • Trang

    5 stars
    This looks so fresh and delicious, it would be a great side for dinner or even a quick lunch!

    • Sooooo perfect for lunch; thank you Trang!

  • Patricia

    5 stars
    Yes! This is a taco dish I want on my table! So good, and such clever ingredients to use!

  • I’m making something similar tonight for Meatless Monday. I love your roasted chickpeas. Yum!!

  • I’ve been eating a lot of these ingredients lately, but not chickpeas, I forget about chickpeas and any protein they have, and they do have 2.4 g per tablespoon, great, so thank you for a nice new recipe to me!

    • They’re just so wonderful, right? I hope you get a chance to try this recipe soon and get your chickpea fix!

What’s For Dinner?

Find out with our free weekly recipe newsletter!