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Chickpea and Broccoli Bowl

Chickpeas coated in a blend of cumin and smoked paprika and steamed vegetables top your favorite grain, drizzled with a tangy lower-fat tahini sauce.
6 Servings - 40 min -
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Servings:6  | Calories:238 | Total Fat:6g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 6g
9 %
Sat Fat 1g
5 %
Total Carb 38g
13 %
Fiber 10g
40 %
Sugars 8g
Cholesterol 0mg
0 %
Sodium 587mg
24 %
Protein 11g
22 %
67% Chickpeas
14% Others combined
11% Tahini
6% Onions
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


3 cups cooked
2/3 cup water
1/3 cup chickpeas
3 tablespoons fresh lemon juice
2 tablespoons tahini
1 tablespoon chia seed (optional, for thickness)
2 cloves garlic
1/2 teaspoon salt, or to taste
1/4 teaspoon ground cumin
2 medium onions, chopped
4 cloves garlic, minced
2 teaspoons cumin seeds
3 cups cooked, drained chickpeas (2 cans)
1/4 cup water
2 teaspoons smoked Spanish paprika, hot or mild (or a combination)
1/2 teaspoon ground cumin
salt to taste
1 large bunch broccoli, cut into small florets
1 cup baby carrots or sliced carrots

Directions : View recipe directions on
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