January meals are all about balance — feeling lighter and energized without giving up comfort. This high-protein vegan chickpea glow bowl is exactly that kind of recipe. It’s warm and hearty, but still fresh and colorful, with crispy roasted chickpeas, fluffy quinoa, and vibrant vegetables layered together into a bowl that feels satisfying and nourishing at the same time.

As the new year begins, searches surge for high-protein vegan meals, healthy bowls, and easy plant-based lunches. People want meals that keep them full, support energy levels, and still taste amazing. This bowl hits all those needs effortlessly. The chickpeas provide plant-based protein and crunch, the quinoa adds substance, and the vegetables keep everything bright and fresh.

What makes this bowl especially perfect for winter is the contrast of textures and temperatures. The chickpeas are roasted until golden and crisp, the grains are warm and comforting, and the dressing is creamy and tangy with just enough lemon to wake everything up. It feels grounding without being heavy — ideal for January lunches or cozy dinners.

Whether you’re meal-prepping for the week, easing back into routine, or simply craving a wholesome plant-based meal, this vegan chickpea glow bowl fits beautifully into January life. It’s flexible, customizable, and the kind of recipe you’ll keep making long after the new-year reset phase ends.

WHY YOU’LL LOVE THIS RECIPE

• High in plant-based protein
• Keeps you full and energized
• Perfect for meal prep
• Fresh yet cozy winter flavors
• Completely vegan and dairy-free
• Easy to customize

Print Recipe

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High-Protein Vegan Chickpea Glow Bowl

Courses: Lunch

Difficulty: Beginner Prep Time 10 mins Cook Time 25 mins Total Time 35 mins

Best Season: Winter

Description

A nourishing high-protein vegan bowl made with crispy roasted chickpeas, quinoa, fresh vegetables, and a creamy lemon tahini dressing. Perfect for January meal prep and healthy reset meals.

Ingredients

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Scale

1/2x 1x 2x 3x

Roasted Chickpeas

• 1 can chickpeas, drained and dried
• 1 tbsp olive oil
• ½ tsp paprika
• ½ tsp garlic powder
• Salt & pepper

Bowl Base

• 1 cup cooked quinoa
• 1 cup chopped cucumber
• 1 cup shredded carrots
• ½ avocado , sliced
• Mixed greens (optional)

Lemon Tahini Dressing

• ¼ cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 small garlic clove, grated
• Water to thin
• Salt to taste

Instructions

Step 1 — Roast the chickpeas

1. Toss chickpeas with olive oil, paprika, garlic powder, salt, and pepper. Roast at 400°F for 22–25 minutes until crispy.
   

Step 2 — Cook the quinoa

1. Prepare quinoa according to package instructions until fluffy.
   

Step 3 — Prep the vegetables

1. Chop cucumber, shred carrots, and slice avocado.
   

Step 4 — Make the dressing

1. Whisk tahini, lemon juice, maple syrup, garlic, salt, and water until smooth.
   

Step 5 — Assemble the bowl

1. Layer quinoa, chickpeas, vegetables, and drizzle with dressing.
   

Note

TIPS

• Dry chickpeas thoroughly for maximum crispiness
• Add roasted sweet potatoes for extra warmth
• Double the dressing — it keeps well
• Sprinkle with sesame seeds for texture