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Harissa Chickpea and Broccoli Bowls with Creamy Garlic Sauce

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.
Course Grain Bowl, lunch
Cuisine Mediterranean, morrocan
Diet Gluten Free, Vegan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 443kcal


  • Large skillet(s)
  • Mixing bowls


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


  • 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.
  • Prepare Bowls:
    Heat 1 Tbsp. of the oil in a large skillet over medium-high. Once hot, add harissa paste and chickpeas; 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; remove from heat.
  • In a separate skillet (or the same skillet wiped clean), heat remaining 2 Tbsp. olive oil over medium-high. 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 remaining 1/4 tsp. salt, 1/4 tsp. pepper, and lemon juice.
  • 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.


*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.)


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