Harissa Chickpea and Broccoli Bowls with Creamy Garlic Sauce

5 from 29 votes
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Harissa Chickpea and Broccoli Bowls with Creamy Garlic Sauce are the ultimate make-ahead lunch or easy weeknight dinner. Vegan, gluten free, and rich in fiber and protein, these chickpea bowls are equal parts hearty and healthy.

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Chickpea and broccoli bowl topped with creamy garlic sauce styled in a blue bowl.
Read more: Harissa Chickpea and Broccoli Bowls with Creamy Garlic Sauce

Why You’ll Love these Chickpea and Broccoli Bowls

These stellar bowls are a bright blend of fiber and protein-rich chickpeas, along with crisp-tender broccoli and parsley.

The ingredients are tied together with a creamy, lemony cashew-garlic sauce that you’ll immediately crave on everything.

These chickpea bowls can be thrown together on a Sunday, and enjoyed on repeat for weekday lunches.

And thanks to the satiating ingredients, it will keep you full and fueled for hours. (Two other of my favorite recipes that fit the bill: Glow Bowls and Quinoa Power Bowls.)

And while the chickpea + broccoli combo may steal the show, the real MVP of this recipe is the garlic sauce. It’s dairy-free/vegan, and made with cashew butter for unctuous creaminess. (Bonus: no blender or food processor needed!) 

Recipe Ingredients

Recipe ingredients in separate bowls on a white board with blue labels.
  • Chickpeas: Rich in fiber and plant protein, chickpeas make these bowls ultra filling and hearty. You need 1 (15-oz.) can of chickpeas, though you can really use any white bean you like.
  • Harissa: Harissa is a North African spice paste that looks like a mix between tomato paste and tomato sauce. It has a slightly smoky spiciness with bright acidity and earthy undertones, and is a great shortcut ingredient to achieving big flavor.
  • Tomatoes: You need 1 cup of canned crushed tomatoes, which can be fire-roasted or classic. 
  • Broccoli: A great source of vitamins A, C, and folate, broccoli adds crisp-tender texture and extra fiber to these bowls. Alternatively, you can use mushrooms, zucchini, or bok choy.
  • Cashew Butter: Smooth, creamy, and rich in nutrients, cashew butter forms the base of the sauce. Alternatively, you can use tahini or almond butter.
  • Garlic: You need 1 to 2 cloves of fresh garlic for the sauce. It’s best to grate them on a microplane so they really infuse the sauce with garlicky goodness.
  • Lemon: Fresh lemon brightens up both the sauce and broccoli in this recipe. 
  • Parsley: Chopped fresh parsley adds bright top notes and freshness to these chickpea and broccoli bowls. Alternatively, you can use fresh basil or mint leaves.

Step-by-Step Instructions:

Step 1: Prepare Garlic Sauce. In a medium bowl, combine cashew butter, lemon juice, olive oil, mustard, garlic, salt, and pepper; stir to combine. Whisk in 2 to 3 Tbsp water until the sauce is smooth.

Creamy garlic sauce being mixed in a teal bowl.

Step 2: Prepare Chickpeas. Heat olive oil in a skillet over medium-high. Add chickpeas and harissa, and sauté for 2 minutes. Stir in tomatoes and continue cooking until the mixture reduces and thickens. Add parsley, salt, and lemon.

Chickpeas cooking in a skillet with harissa and crushed tomatoes.

Step 3: Sauté Broccoli until crisp-tender.

Broccoli florets being sautéed in a black pan.

Step 4: Assemble Chickpea Bowls. Divide your grain of choice into 4 bowls. Add a scoop of harissa chickpeas and broccoli overtop, and drizzle with creamy garlic sauce. Garnish with extra fresh parsley.

Recipe Variations

These Chickpea and Broccoli Bowls are super versatile. For example, you can swap the broccoli for mushrooms, zucchini, or bok choy. You can also use any grain/seed you like for the base. Here are a few of my favorite variations:

  • Chickpea Rice Bowls: Swap the quinoa for brown rice or a wild rice blend. 
  • Chickpea Veggie Bowls: Omit the grains and serve the chickpeas and broccoli over cauliflower rice for a low carb alternative.
  • Mediterranean Chickpea Bowl: Serve the chickpeas and broccoli over cooked farro with sautéed spinach, and finish with feta cheese.

Make-Ahead and Storage Tips

  • Make-Ahead: Prepare the creamy garlic sauce up to 5 days in advance. Store in an airtight jar or Tupperware container. You can also cut the broccoli into florets up to 2 days ahead.
  • Store: Store chickpeas, broccoli, and quinoa (or grain of choice) separately from the creamy garlic sauce. Chickpeas and veggies will last up to 4 days in refrigerator.
  • Reheat: Reheat chickpea and broccoli mixture in a dry non-stick skillet over medium heat until warm. Alternatively, you can nook in the microwave in 30 second increments until heated through. (Do not microwave/reheat sauce.)
Chickpea and broccoli bowls drizzled with garlic sauce styled in two light blue bowls.

More Chickpea Recipes to Try:

If you give these chickpea and broccoli bowls a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.

5 from 29 votes

Chickpea and Broccoli Bowls with Creamy Garlic Sauce

Harissa Chickpea and Broccoli Bowls with Creamy Garlic Sauce are the ultimate make-ahead lunch or weeknight dinner. Vegan, gluten free, and rich in plant protein and fiber.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Equipment

  • Large skillet
  • Mixing bowls

Ingredients  

Creamy Garlic Sauce

  • 3 Tbsp. cashew butter
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. light olive oil (sub avocado or grapeseed oil)
  • 1 tsp. Dijon mustard
  • 1 to 2 cloves garlic, grated on a microplane
  • 1/4 tsp. each salt and black pepper (or more to taste)
  • 2 to 3 Tbsp. filtered water

Chickpea and Broccoli Bowls

  • 3 to 4 Tbsp. extra-virgin olive oil, divided
  • 5 cups small broccoli florets
  • 3/4 tsp. salt, divided
  • 1/2 tsp. black pepper, divided
  • 1 Tbsp. fresh lemon juice
  • 1 (15-oz.) can chickpeas, rinsed and drained
  • 1/4 cup mild harissa (such as Mina brand)
  • 1 cup canned crushed tomatoes (fire-roasted or regular)
  • 3 Tbsp. chopped fresh parsley, plus more for garnish
  • Cooked quinoa, brown rice, or farro for serving
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Instructions 

  • Prepare Sauce:
    In a medium bowl, combine cashew butter, lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper; stir to combine. Whisk in 2 to 3 Tbsp. water until the sauce is smooth and creamy. Set aside.
  • Heat 1 to 2 Tbsp. olive oil in a large skillet over medium-high heat. Once oil is shimmering, add broccoli and cook, uncovered, 1 minute. Cover and continue cooking, lifting lid to stir every 1 to 2 minutes to prevent burning, until crisp-tender and lightly charred, about 8 minutes total. Season with 1/4 tsp. each of salt and black pepper, and a squeeze of fresh lemon juice.
    Transfer broccoli to a bowl and cover to keep warm. Reduce burner heat to medium.
  • Add another 1 to 2 Tbsp. olive oil to the hot skillet, followed by chickpeas and harissa; sauté for 2 minutes. Stir in crushed tomatoes and continue cooking for about 5 more minutes, until the mixture reduces and thickens. Stir in fresh parsley, 1/2 tsp. salt, and 1/4 tsp. black pepper.
  • Divide your grain of choice into 4 bowls. Add a scoop of harissa chickpeas and sautéed broccoli overtop, and drizzle with creamy garlic sauce. Garnish with extra chopped fresh parsley.

Notes

*Nutrition facts account for ~1/2 cup cooked quinoa added to each bowl, and 2 Tbsp. garlic sauce.
Make-Ahead: Prepare the garlic sauce up to 5 days in advance. Store in an airtight jar or Tupperware container. You can also cut the broccoli into florets up to 2 days ahead.
Store: Store chickpeas, broccoli, and quinoa (or grain of choice) separately from the garlic sauce. Chickpeas and veggies will last up to 4 days in refrigerator.
Reheat: Reheat chickpea and broccoli mixture in a dry non-stick skillet over medium heat until warm. Alternatively, you can nook in the microwave in 30 second increments until heated through. (Do not microwave/reheat sauce.)

Nutrition

Serving: 1bowl | Calories: 443kcal | Carbohydrates: 45g | Protein: 14g | Fat: 23g | Saturated Fat: 1g | Sodium: 910mg | Fiber: 9.5g | Sugar: 7g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!
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Recipe Rating




30 Comments

  1. Lynn says:

    5 stars
    Love this recipe but if you live in a small city like I do, it can be tricky to find the right harissa sauce. I lucked out and our grocery store just started carrying it. I just shoved the broccoli in the oven and roasted it instead of having to cook two things on the stovetop. Delicious!

  2. Mallory Brown says:

    5 stars
    Absolutely love this one!

  3. Julie F. says:

    5 stars
    Absolutely one of my new favorites. I made this recipe three times in a month. I didn’t have cashew butter so I subbed in tahini and it was delicious. Definitely a go-to!

  4. Meredith says:

    5 stars
    Once again, a five star! Bursting with flavor and another keeper for sure!

    1. Meaghan says:

      5 stars
      So delicious and so easy. Such a great recipe to have in your pocket for a comforting, warming meal. Thank you, Jamie!

  5. Heather DeGaetano says:

    5 stars
    We’ve made this recipe many times, and we all love it! Thanks for all you do.

  6. Julie Pokorny says:

    I have harissa powder. Should I just add some to the crushed tomatoes?

  7. Ab says:

    5 stars
    Absolutely delicious! I roasted my broccoli and added peppers. I made black lentils in place of the quinoa.

  8. Kavena says:

    5 stars
    Made this for dinner and froze the leftovers… the Harissa chickpeas is soooo amazingly good! It will be on repeat at my house!

    1. Jamie Vespa says:

      I’m so glad it was a hit, Kavena! Thank you for taking the time to leave a review!

  9. Beth L. says:

    5 stars
    This one was fantastic! Tahini instead of cashew butter ended up being a great sub.

    1. Jamie Vespa says:

      Hi Beth – I’m so thrilled it was a hit! Thank you so much for taking the time to come back and leave a review!