Quinoa Chickpea Taco Bowls

Quinoa Chickpea Taco Bowl Meal Prep

Quinoa Chickpea and Taco Bowls

To the inexperienced person, the idea of eating totally plant-based food might seem foreign, if not a bit unappetizing. If you fit into this category, you might be thinking, “Vegan food? Do you mean soy products that are meant to taste like other things? No thanks.” However, we want to tell you that a great deal of completely plant-based foods are actually incredibly delicious, and not made to taste like anything that they actually aren’t, like meat substitutes! 

For instance, you might be wondering, “Alright, but where’s the beef? How do I get a filling meal from just plant-based foods?” Well, we’d like to dispel the myth that suggests plant-based foods aren’t filling or packed with protein! That’s exactly the purpose of today’s meal prep idea. You absolutely CAN be satisfied with vegan or plant-based meal options. Today’s meal prep idea is for Quinoa and Chickpea taco bowls, and it will it satisfy your cravings for southwestern flavors and your hunger in equal measure, thanks to the taco spiced, nutrient-rich ingredients it contains!

Quinoa Chickpea Taco Bowls

How long will these Quinoa chickpeas and Taco Bowls last for? 

We recommend that you consume these bowls within 3-4 days. Perfect! Thankfully, this recipe yields 4 portions altogether.

Can these Quinoa chickpeas and Taco Bowls be frozen?

Yes, they can! The frozen shelf life of chickpeas is roughly 6 months. A great option if you’re planning on freezing and reheating.

Quinoa Chickpea Taco Bowls

How do you make these Quinoa Chickpea and Taco Bowls?

We love this delicious vegan meal because of how easy it is to throw together!  Begin by preheating your oven to 400° F. Next step, drain the chickpeas and add them to a bowl, then drizzle with olive oil and lime juice. Sprinkle on spices and combine these ingredients to coat evenly. For the next step, grab your favorite baking tray, and spread the chickpeas evenly across it. Bake for 20 minutes. Now it’s time to make that tasty pico de gallo! Simply combine tomatoes, cilantro, onion, lime juice, jalapeno, and salt, adjusting to taste. Finish up by preparing your meal trays. Layer the quinoa, chickpeas, pico de gallo, and any other toppings as desired.

Quinoa Chickpea Taco Bowls

How to portion these Quinoa Chickpea and Taco Bowls?

Because there are three primary ingredients in this meal (chickpeas, quinoa, pico de gallo) we recommend portioning them into 3-compartment meal prep containers to keep them separate! If they don’t suit your needs, you can do your own research on your needs by heading over to our Ultimate Guide to Meal Prep Containers article!

Quinoa Chickpea Taco Bowls

More quinoa meal prep ideas:

Did you know quinoa is one of the most nutrient-rich grains out there? That’s why we have a number of different quinoa meal prep ideas for you to choose from, like this Mexican Whole Grain Rice & Quinoa Casserole, or this Quinoa Stuffed Sweet Potato Meal Prep, which you can make 3 different ways!


Quinoa Chickpea Taco Bowls

Other tips for making these Quinoa Chickpea and Taco Bowls:

  • Avocado makes for an excellent addition to this meal prep idea! We suggest adding lemon juice to your avocado slices, to ensure that they don’t brown over time.

Vegan Quinoa Chickpea Taco Bowls Ingredients:

  • 1 cup quinoa, prepared to package directions
  • 1 can chickpeas, rinsed and drained
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 tablespoon lime juice
  • ½ teaspoon onion powder
  • 1 teaspoon paprika
  • 1 tablespoon cumin

Pico de Gallo

  • 2 large tomatoes, diced
  • ½ cup cilantro, chopped
  • 3 tablespoons onion, finely minced
  • 1 jalapeno, minced (or to taste)
  • 1-2 tablespoons lime juice, to taste
  • ¼ teaspoon of sea salt
Quinoa Chickpea Taco Bowls
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5 from 1 vote

Quinoa Chickpea Taco Bowls

Chickpeas are coated in plenty of spices and baked until crunchy, and then served alongside quinoa and a homemade pico de gallo. The perfect plant-based meal - dress up with avocado, jalapenos, or a slice of vegan cheese to mix it up!
Course Lunch, Main Dish
Cuisine American
Keyword Chickpeas, Meal Prep
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 meals


  • 1 cup dry quinoa cooked according to package directions
  • 15 ounces chickpeas rinsed and drained
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tbsp cumin
  • 1 tsp Chili Powder
  • 1 tsp paprika
  • 1/2 tsp Sea Salt
  • 1/2 tsp onion powder

Pico de Gallo

  • 2 large tomatoes diced
  • 1/2 cup cilantro chopped
  • 3 tbsp onion finely minced
  • 1-2 tbsp lime juice to taste
  • 1 Jalapeno minced or to taste
  • 1/4 tsp Sea Salt


  • Preheat oven to 400 degrees F.
  • Rinse and drain chickpeas, and then add to a bowl. Drizzle with olive oil and lime juice, and then sprinkle on the spices. Mix to combine and evenly coat the chickpeas.
  • Spread chickpeas out on a baking tray, and bake for 20 minutes.
  • Prepare pico de gallo by mixing together all ingredients. Adjust salt, lime and jalapenos to taste.
  • Prepare meals by layering quinoa, chickpeas, and pico de gallo, and any other toppings as desired.


Nutrition for 1 out of 4 servings:
11.9g Protein | 53.4g Carbs | 8.8g Fat | 10.1g Fiber | 335 Calories

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