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Chickpea and Quinoa Power Bowls with Red Pepper Dressing

Muhammara is a wonderful Middle Eastern dip originating in Allepo. In this take on the traditional dip, I use the same flavors to make a dressing for a savory Middle Eastern quinoa bowl. You will love the bold flavors and heart-healthy ingredients.
Servings 4 servings



  • 1/2 cup quinoa cooked according to package directions


  • 3 medium carrots peeled and sliced into ½-inch rounds
  • 1 teaspoon olive oil
  • 1 teaspoon harissa paste or harissa seasoning optional
  • 1 teaspoon maple syrup
  • ½ teaspoon salt


  • 1 teaspoon olive oil
  • 1 small onion diced
  • 1 clove of garlic minced
  • ¼ teaspoon cumin
  • 1/4 teaspoon paprika
  • ¼ teaspoon sea salt
  • 1 can chickpeas drained and rinsed
  • 1 medium tomato small diced
  • ¼ cup water

Roasted Red Pepper Dressing:

  • 3 roasted red peppers or 1 16-ounce jar roasted red peppers drained
  • 1 clove garlic
  • ½ teaspoon salt
  • 1 teaspoon red pepper flakes
  • Juice of one lemon
  • ¼ cup olive oil
  • 1 tablespoon pomegranate molasses optional
  • ¾ cup walnuts

Base Ingredients:

  • 2 cups kale chopped
  • 1 cup Kalamata olives
  • Fresh basil or microgreens


  1. Preheat the oven to 400F and line a rimmed baking sheet with parchment paper.
  2. Toss the carrots with one teaspoon olive oil, harissa, maple syrup and ½ teaspoon salt. Bake for 10 minutes and then toss and cook until golden, about 10 more minutes.
  3. For the chickpeas, heat one teaspoon olive oil in a large skillet over medium heat. Add onions and cook until translucent and soft, about 4 minutes.
  4. Add garlic, cumin, paprika, and ¼ teaspoon salt and cook for 30 seconds.

  5. Add chickpeas, tomato and water and cook until water has evaporated, about 8 minutes.
  6. For the dressing, in a blender or food processor, combine peppers, garlic, salt, cumin, lemon juice, olive oil and pomegranate molasses and process until smooth. Add the walnuts and pulse until just combined, about 5 more seconds.
  7. To assemble, divide the quinoa, chickpeas, carrots, kale, and olives among 4 bowls, and top with red pepper dressing.