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Fresh Daniel Fast Nourish Bowl Recipe with Easy Harissa Chickpeas & Honey Mustard

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A quick and easy nourish bowl featuring smoky harissa chickpeas, fresh veggies, quinoa, and a tangy-sweet honey mustard dressing. Perfect for busy weeknights, meal prep, or a wholesome family meal.

Ingredients

Scale
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 2 tablespoons harissa paste
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey (or maple syrup for vegan)
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 2 cups cooked quinoa (about 1/2 cup dry)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, sliced thin
  • 1 ripe avocado, sliced (optional)
  • 1 cup baby spinach or mixed greens
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a bowl, toss rinsed chickpeas with olive oil, harissa paste, smoked paprika, cumin, salt, and pepper until evenly coated. Spread in a single layer on the baking sheet.
  3. Roast chickpeas for 20-25 minutes, shaking the pan halfway through, until golden and slightly crispy.
  4. Meanwhile, rinse 1/2 cup quinoa under cold water. Add to a medium saucepan with 1 cup water. Bring to boil, reduce to simmer, cover, and cook for 15 minutes or until water is absorbed. Let sit covered for 5 minutes, then fluff with a fork.
  5. Whisk together Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper until smooth and emulsified.
  6. Slice cherry tomatoes, cucumber, avocado (if using), and chop parsley. Rinse and spin dry the greens.
  7. Divide quinoa between bowls. Layer with baby spinach, cherry tomatoes, cucumber, and avocado slices.
  8. Top with roasted harissa chickpeas and sprinkle with fresh parsley.
  9. Drizzle generously with honey mustard dressing. Toss lightly or serve as is.
  10. Serve immediately for crisp textures or chill for 15 minutes for a cooler, melded flavor.

Notes

Pat chickpeas dry before roasting for extra crispiness. Shake pan every 10 minutes to prevent burning. Whisk or shake dressing well before serving to emulsify. Add avocado fresh before serving to avoid browning. Store dressing separately to maintain freshness. Roasted chickpeas can be made ahead and stored at room temperature.

Nutrition

Keywords: harissa chickpeas, nourish bowl, honey mustard dressing, quinoa bowl, vegan, gluten-free, healthy meal, quick dinner, plant-based protein

Find it online: https://forkifyfun.com/fresh-daniel-fast-nourish-bowl-recipe-with-easy-harissa-chickpeas-and-honey-mustard/