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Flavorful Ranch Taco Party Bowl Recipe with Harissa Chickpeas

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A vibrant and easy-to-make taco bowl featuring smoky harissa chickpeas, a creamy tahini-citrus drizzle, and fresh veggies. Perfect for summer parties and quick weeknight meals.

Ingredients

Scale
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1 ½ tablespoons harissa paste (store-bought or homemade)
  • 1 tablespoon olive oil
  • ½ teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1 teaspoon dried dill
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • ½ teaspoon dried chives
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 tablespoons tahini
  • Juice of 1 lemon (about 2 tablespoons)
  • 1 tablespoon orange juice (freshly squeezed)
  • 1 teaspoon maple syrup or honey
  • Water to thin as needed
  • Pinch of salt
  • 2 cups cooked rice (white, brown, or cauliflower rice)
  • 1 cup shredded lettuce or mixed greens
  • 1 cup diced tomatoes or pico de gallo
  • ½ cup sliced avocado
  • ¼ cup chopped cilantro
  • Optional: black beans, corn, shredded cheese, or pickled jalapeños

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a medium bowl, toss the drained chickpeas with olive oil, harissa paste, smoked paprika, salt, and pepper until evenly coated. Spread them out in a single layer on your baking sheet.
  3. Roast the chickpeas for about 25-30 minutes, shaking the pan halfway through, until golden and crispy with a slightly charred edge.
  4. While chickpeas roast, combine dried dill, garlic powder, onion powder, parsley, chives, salt, and pepper in a small bowl to make the ranch seasoning. Set aside.
  5. Cook 2 cups of rice if not using leftover rice, then fluff with a fork.
  6. In a bowl, whisk together tahini, lemon juice, orange juice, maple syrup, and a pinch of salt. Add water 1 tablespoon at a time until the drizzle is smooth and pourable. Adjust acidity or sweetness as needed.
  7. Assemble the taco party bowl by starting with a base of rice, then sprinkle shredded lettuce, diced tomatoes, and any optional toppings like black beans or corn.
  8. Scatter the roasted harissa chickpeas on top and sprinkle the ranch seasoning blend evenly.
  9. Finish with avocado slices, chopped cilantro, and drizzle generously with tahini-citrus sauce. Optionally, add a squeeze of extra lemon or lime juice.
  10. Serve immediately while chickpeas are warm and crispy and the tahini drizzle is cool and tangy.

Notes

Watch chickpeas closely during the last 5 minutes of roasting to avoid burning. Add water slowly to tahini drizzle to achieve a smooth consistency. For a nut-free option, substitute tahini with sunflower seed butter. Store chickpeas separately to maintain crispness when refrigerating leftovers.

Nutrition

Keywords: taco bowl, harissa chickpeas, tahini drizzle, summer recipe, easy dinner, vegetarian, gluten-free, party bowl

Find it online: https://avabowls.com/flavorful-ranch-taco-party-bowl-recipe-with-harissa-chickpeas-easy-and-perfect-for-summer/