Crunchy Chickpea and Special K Quinoa Bowl

A bowl of goodness with Kellogg’s for #NourshingGreatStarts!

Recipe by: Thando Manyoni
Time: 40 minutes
Serves: 2


  • 1 can chickpeas, drained and rinsed
  • 1 tbsp smoked paprika
  • 2 tsp cayenne
  • 2 tsp ground coriander
  • 4 tbsp oil
  • 1 cup Kellogg’s Special K
  • 1 cup quinoa
  • 2 eggs
  • 1 large avocado
  • ½ cup sour cream
  • 1 cup parsley
  • 2 tbsp spring onions
  • 1 garlic clove
  • 2 tbsp lemon juice
  • Salt
  • Pepper
  • 1 ½ cup baby spinach
  • 1 cup Julienne carrots

How To Make:

  1. Preheat the oven to 180C.
  2. Place the chickpeas on a baking sheet, add the smoked paprika, cayenne, coriander, 3 tablespoons of oil, salt and pepper.
  3. Toss to coat and roast in the oven for 15 minutes.
  4. Remove the chickpeas from the oven, add the Special K, drizzle the remaining oil and toss to combine.
  5. Roast in the oven for a further 7-10 minutes, or until chickpeas and Special K’s are crispy.
  6. Cook the quinoa according to packaging instructions and set aside.
  7. Bring a pot of water to the boil, add the eggs and boil for 6 minutes for a soft boil.
  8. Remove the eggs from the boiling water, set aside to cool then peel.
  9. In a blender combine the avo, sour cream, parsley, spring onion, garlic, lemon juice, salt and pepper.
  10. Blend until smooth.
  11. To serve, add the quinoa to a bowl, top with the crispy chickpea mixture, baby spinach, carrots.
  12. Cut the egg in half and plate, drizzle over the creamy avo dressing and serve!

Watch How To Make Chickpea Quinoa Bowl

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