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Moroccan Chickpea Bowls with Herb Tahini Sauce

  • Author: Allison
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


Healthy vegan Moroccan chickpea bowls with quinoa, kale, roasted cauliflower, and herb tahini sauce. 



Turmeric Roasted Cauliflower

  • 1 medium head of cauliflower, chopped into florets
  • 2 tbsp extra virgin olive oil 
  • 1 tsp turmeric
  • 1/2 tsp garlic powder
  • 1/4 tsp each fine sea salt and freshly ground black pepper. 

Moroccan Chickpeas

  • 1 tbsp extra virgin olive oil 
  • 1 medium yellow onion, diced
  • 2 medium garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp cinnamon 
  • 1 tsp turmeric
  • 1 tsp smoked paprika
  • 1/2 tsp coriander 
  • 1/4 tsp cayenne, or to taste
  • Fine sea salt and freshly ground black pepper
  • 3 cups cooked chickpeas (or 2 15-oz cans, drained and rinsed)

Simple Massaged Kale 

  • 1 medium bunch green kale, chopped 
  • 1 tbsp extra virgin olive oil 
  • 1 1/2 tbsp freshly squeezed lemon juice
  • 1 medium garlic clove, minced
  • 1 tsp dijon mustard
  • Pinch each fine sea salt and freshly ground black pepper

Avocado Herb Tahini Sauce 

  • 1 cup fresh herbs (I used a combination of parsley, cilantro, and mint) 
  • 1 ripe avocado
  • 1/4 cup tahini 
  • 1/4 cup freshly squeezed lemon juice
  • 2 tbsp nutritional yeast
  • 1 tbsp pure maple syrup
  • 2 medium garlic cloves
  • 1/2 tsp fine sea salt
  • Freshly ground black pepper 
  • 1/2 cup water, plus more as desired to thin

For Serving

  • Cooked quinoa, couscous, brown rice, buckwheat, etc. 
  • Olives 



  1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Place the cauliflower florets in a bowl and drizzle with the olive oil, then sprinkle on the turmeric, garlic powder, salt, and pepper. Toss to coat and transfer to the baking sheet. Roast for 30 minutes. 
  2. Meanwhile, make the Moroccan chickpeas: Warm the olive oil in a large skillet over medium heat. Add the onion, garlic, and a pinch of salt. Cook, stirring occasionally, until browned. Add all of the spices, a couple more pinches of sea salt, and the chickpeas. Cook for a few minutes to allow the chickpeas to crisp up slightly, then remove from the heat and cover until ready to serve. 
  3. Make the simple massaged kale: Place the chopped kale in a bowl. Whisk together the olive oil, lemon juice, garlic, dijon, salt, and pepper in a small dish and pour over the kale. Use your hands to massage the dressing into the kale until it becomes bright green and tender. 
  4. Make the tahini sauce: Place the herbs, avocado, tahini, lemon juice, nutritional yeast, maple syrup, garlic, salt, pepper, and water in an upright blender and blend until smooth. Add more water, a tablespoon at a time, until the desired consistency is reached. I like a somewhat thick sauce, but you can thin it out as you like. 
  5. To serve, divide the chickpeas, cauliflower, kale, and quinoa between 4 bowls. Top with olives and tahini sauce. 


If you’re cooking quinoa or other grains, be sure to put them on right after you put the cauliflower into the oven to ensure that they’re ready in time to eat. 

The sauce makes a good amount, so you’ll likely have plenty left over. It’s really good on sandwiches, wraps, and tofu scrambles!

Here’s another serving idea: Instead of serving as bowls, pile all the fillings onto tortillas or pitas! 

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Bowls, Supper, Lunch
  • Cuisine: Moroccan

Keywords: moroccan chickpea bowls, lemon herb tahini sauce