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

2 votes


Roasted Chickpea Quinoa Taco Bowls




Yield 2 quinoa bowls

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

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!


  • 1 (15 oz) can chickpeas
  • 1 TBSP avocado 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, seed + stem removed
  • 1-2 TBSP chopped fresh cilantro
  • 1 lime, halved
  • 1 cup canned black beans, drained/rinsed (optional)
  • 1 avocado, thinly sliced or diced


  • 1 cup dried quinoa , rinsed
  • 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 olive, coconut, or avocado 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 degrees 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 your bowl with a cup of cilantro lime quinoa and top with your roasted chickpeas, salsa, black beans, avocado, and all the toppings your heart desires! Enjoy!


Recipe yields 2 large taco bowls plus a little extra cilantro lime quinoa if you'd like to squirrel some away as leftovers!

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.

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  • Trang

    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

    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!

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