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  • Writer's pictureSusie Csorsz Brown

Cumin Roasted Chickpea Chicken Bowls

Updated: May 5, 2021

Sometimes, you just want something you can make for dinner that is easy, that everyone will like and that won’t keep you in the kitchen for ages. This might just be the trick, then. The chicken is nice and juicy, the chickpeas are really flavorful and keep you full, and – maybe most importantly – it all comes together really quickly. An additional use for this chicken might be to top salads with it; warm chicken and chickpeas on salad is my idea of a great dinner!

Cumin Roasted Chickpea Chicken Bowls

Makes 4 -6 servings


4 chicken breasts with skin (you can use thighs, too, if you’d rather)

1 15 oz can chickpeas, rinsed


¼ olive oil

1 tsp cumin

1 garlic clove, finely chopped or crushed

½ tsp salt

fresh pepper to taste

1 T honey

1 T apple cider vinegar

2-3 small onions, halved and sliced thin

1 tsp paprika (smoked is really yummy, if you have it)

For serving:

Cooked grains (quinoa, farro, or whatever grain you are currently liking)

1/3 cup pomegranate seeds or dried cranberries (something tart-and-sweet)


Preheat oven to 400F. Get a baking sheet ready. When using for sheet pan dinners, I like to line the pan with aluminum foil to facilitate clean-up; do as you see fit. Set aside.

In a large plastic ziptop bag, mix the marinade. Combine the oil, cumin, garlic, salt, pepper, honey and apple cider vinegar. Put chicken and chickpeas in the bag; pour the marinade in the bag and seal, pressing out any extra air. Squish it around to get the marinade all over the chicken and chickpeas. Let it marinate in fridge for 20+ minutes.

Scatter the chicken and chickpeas on the sheet; reserving marinade. Place the sliced onions around the chicken and chickpeas. Drizzle the extra marinade on top of the whole pan, coating evenly. Sprinkle with paprika and a pinch more salt and pepper if desired.

Roast 400F for 25 minutes to 30 minutes depending on the thickness of your chicken breasts. Broil last minute to get the honey to caramelize a bit with the chicken/chickpeas.

Remove from oven; let sit for a few minutes.

Serve with your grains, garnishing with pomegranate seeds.


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