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Crispy chickpeas and creamy toppings are an easy way to jazz up leftover quinoa.

Chimichurri-Chickpea Burrito Bowl

Our favorite crispy chickpeas make an appearance in this super easy, customizable burrito bowl. They add protein, heft and crunch to cooked quinoa along with all our favorite burrito fillings like avo, pico, and sour cream. Don’t forget your favorite hot sauce! Or make it a two-sauce combo and drizzle with Zippy Chili Harissa to finish.

Chef Tip: We always recommend rinsing quinoa before cooking it. Not all quinoa is exactly the same, so always follow the cooking instructions on the package.


  • 1 (15oz) can chickpeas, drained, rinsed and patted dry

  • Haven’s Kitchen Herby Chimichurri

  • Salt

  • 1 cup quinoa, cooked according to package directions

  • 1 avocado, sliced

  • ½ cup sour cream

  • ½ cup pico de gallo (we use store bought)

  • 1 lime, cut into wedges

  • 3-4 sprigs cilantro



Preheat your oven to 450°F


In a large bowl, toss the chickpeas with ½ a pouch of the Chimichurri and a pinch of salt. Spread them on a parchment lined baking sheet tray and roast till the chickpeas are crispy, about 25 minutes


Meanwhile, gently mix in another ¼ pouch of the chimichurri with the cooked quinoa and set aside


To assemble the taco bowl, simply load up each bowl with the Chimi quinoa and top with the crispy chickpeas, avocado, sour cream, salsa, lime, and cilantro

Herby Chimichurri

Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…

This recipe also goes well with our Golden Turmeric Tahini sauce.

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