Return to top
featured in… The Huffington Post Cooking Light Reader's Digest Women's Health BuzzFeed Glamour Whole Foods Oprah Winfrey Network CNN Food Network

Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Curry Pizza with Chickpeas and Quinoa

This post may contain affiliate links. Please read my disclosure.
Share This:

Grab a knife and fork and dig into this Curry Pizza with Chickpeas and Quinoa — a real treat for the senses! Whole wheat tandoori naan bread is topped with a delicious and spicy topping to create a healthy, vegan, and well balanced meal.

Curry Pizza with Chickpeas and Quinoa, served on whole wheat naan on a white plate

I’m combining a few family favorites in this recipe today: warm Naan, curried chickpeas (similar to chana masala, but without the gravy), and a fresh veggie “salsa” for added crunch. Think of it kind of like a hearty Indian “pizza” that will satisfy both meat eaters and vegetarians alike! This recipe is naturally vegan, and can easily be made gluten free by using a gluten free pita or flatbread.

Curry Pizza with Chickpeas and Quinoa, served on whole wheat naan on a white plate, top view

It’s super easy to make, ready in less than an hour, and is kid-friendly too! If you are making this for the whole family and you have younger kids, I’d just adjust the “hot” spices in the chickpea mixture to match your kids’ tastes — you can always add more hot spices for the adults after the kids have been served!

Ingredients for Curry Pizza with Chickpeas and Quinoa: chickpeas, onions, quinoa, garlic, ginger, tomatoes, spices

How to make this Curry Pizza with Chickpeas and Quinoa – Step by step

Step 1: Chop your veggies, cook the quinoa according to package directions, and heat up your flatbread.

onions and salt sauteed in a pan

Step 2: Heat a medium-sized, non-stick sauce pan over medium-high heat. Add the onions and a sprinkle of salt and cook, stirring, until onions soften. Add garlic and ginger and cook for another minute. 

garlic/ginger added to onions in the pan

Step 3: Add the chickpeas, curry powder, and cayenne pepper, and stir briefly.

chickpeas and spices added to onions/garlic/ginger in pan

Step 4: Add the tomatoes and cooked quinoa, reduce heat to low, and cover.

tomatoes and quinoa added to rest of ingredients in pan

Step 5: Simmer for about 20 minutes to allow flavors to blend. Add salt to taste.

curried chickpeas and quinoa cooking in a pan

Step 6: Mix tomatoes, onions, red peppers, lemon juice and salt together. 

ingredients for fresh "salsa" topping in a bowl

Step 7: Make flatbreads: Top your pita/bread base with chopped romaine/baby greens, 1 serving of the chickpea / quinoa mixture, and the tomato salsa.

Curry Pizza with Chickpeas and Quinoa assembly - pita topped with baby greens, chickpea mixture and fresh salsa

What makes this curry pizza with chickpeas and quinoa healthy?

This recipe is healthy and balanced with fresh veggies, whole grains, fiber, and protein to keep you feeling full and satisfied. The chickpeas are high in protein, fiber, and are rich in vitamins K, folate, iron, B6, magnesium, phosphorus, zinc, copper, manganese, choline, and selenium. Quinoa is the only complete vegetarian protein (all 9 amino acids), and is a good source of fiber, iron, copper, thiamin, magnesium, phosphorous, manganese, folate, and vitamin B6. And of course, the fresh veggies in this dish are rich in nutrients as well!

What type of flatbread can you use for this recipe?

You can use any type of whole grain base for this recipe including:

Curry Pizza with Chickpeas and Quinoa, served on whole wheat naan on a white plate

What are some ways to use leftovers of this dish?

The curried chickpea mixture makes excellent leftovers. The flavors just blend together even more when stored in the fridge, and will keep int eh fridge for up to 4 days in an airtight container. You don’t have to use the curried chickpea mixture to make flatbreads though – here are some other ways to serve this dish:

  • Use the chickpea mixture as a base for a “bowl” — omit the flatbread and top with the fresh veggies along with a dollop of whole milk, plain Greek yogurt.
  • Make Indian-style burritos with the chickpea mixture as your filling!
  • Make Indian-style nachos, with whole wheat pita chips as your “chips”, and the chickpea mixture as your topping — and instead of topping your nachos with cheese, top them with plain Greek yogurt!

Does this recipe freeze well?

Absolutely! You can freeze the chickpea / curry mixture and reheat it in the microwave on the defrost setting. It will keep in the freezer in an airtight container for up to 4 months. The flatbread/pita base will also freeze well in a separate container, and the veggies are the only thing you should buy fresh (before serving!)

Curry Pizza with Chickpeas and Quinoa, served on whole wheat naan on a white plate

Top Tips for making this Curry Pizza with Chickpeas and Quinoa

  • Use a high quality curry powder like this one. Since most of the flavor in this recipe comes from curry powder, you want to pick one that’s packed with aromatic spices.
  • Dice your veggies super small for the salsa, it will allow the lemon juice and salt to marinate them well.
  • If you’re making this for kids, omit the cayenne or adjust to their tastes — you can always add in more hot spices for the adults after!
  • Be sure to use a naan or flatbread base that isn’t too thin or flimsy, so it holds up well under the weight of the chickpea/quinoa mixture.
  • Store leftovers in an air-tight container in the fridge for up to 4 days, or for up to 4 months in the freezer!

For more vegan main meals, check out these recipes!

If you have tried this Curry Pizza with Chickpeas and Quinoa recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!

Print Recipe
5 from 2 votes

Curry Pizza with Chickpeas and Quinoa

Grab a knife and fork and dig into this Curry Pizza with Chickpeas and Quinoa — a real treat for the senses! Hearty and filling, plus it makes for awesome leftovers.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 225kcal
Author: Anjali Shah

Ingredients

Curried Chickpeas/Flatbread:

  • 1 medium red onion chopped
  • 4 cloves garlic minced
  • 1 1/2 tablespoon minced ginger
  • 15 oz chickpeas, rinsed and drained 1 can
  • 1 Tbsp curry powder or adjust to taste
  • 1/8 teaspoon cayenne or other ground red pepper (or to taste)
  • 15 oz diced tomatoes 1 can
  • 1 cup cooked quinoa
  • Salt to taste Definitely don’t omit this step – this recipe needs salt added, otherwise it will taste bland!
  • Whole wheat pita or toasted whole wheat bread, or whole wheat Naan Flatbread

Tomato “Salsa” and Other Toppings:

  • 1 cup grape tomatoes quartered/halved
  • Diced red onion
  • Diced red bell pepper
  • A few squirts of lemon juice
  • Pinch of salt
  • Mixed greens, baby spinach or romaine – chopped

Instructions

  • Chop your veggies, cook the quinoa according to package directions, and heat up your flatbread.
  • Heat a medium-sized, non-stick sauce pan over medium-high heat. Add the onions and a sprinkle of salt and cook, stirring, until onions soften. Add garlic and ginger and cook for another minute. 
  • Add the chickpeas, curry powder, and cayenne pepper, and stir briefly.
  • Add the tomatoes and cooked quinoa, reduce heat to low, and cover.
  • Simmer for about 20 minutes to allow flavors to blend. Add salt to taste.
  • Mix tomatoes, onions, red peppers, lemon juice and salt together. 
  • Make flatbreads: Top your pita/bread base with chopped romaine/baby greens, 1 serving of the chickpea / quinoa mixture, and the tomato salsa.

Notes

Top Tips for making this Curry Pizza with Chickpeas and Quinoa
  • Use a high quality curry powder like this one. Since most of the flavor in this recipe comes from curry powder, you want to pick one that’s packed with aromatic spices.
  • Dice your veggies super small for the salsa, it will allow the lemon juice and salt to marinate them well.
  • If you’re making this for kids, omit the cayenne or adjust to their tastes — you can always add in more hot spices for the adults after!
  • Be sure to use a naan or flatbread base that isn’t too thin or flimsy, so it holds up well under the weight of the chickpea/quinoa mixture.
  • Store leftovers in an air-tight container in the fridge for up to 4 days, or for up to 4 months in the freezer!
Note: Chickpea mixture adapted from Fat Free Vegan Kitchen

Nutrition

Calories: 225kcal | Carbohydrates: 42.9g | Protein: 8.7g | Fat: 2.3g | Sodium: 560.4mg | Fiber: 7.7g | Sugar: 4.6g

Posted In…

Entrees ·

From healthy versions of favorites to cozy curries, these main courses are sure to bring some new recipes to your family’s table.

37 responses to “Curry Pizza with Chickpeas and Quinoa”

  1. Chickpeas are my favourites as they are a good source of protein along with fibre. Adding Quinoa to it makes this recipe a protein powerhouse. Can’t wait to try this soon. Thanks for sharing.

    • Thanks so much Madi! This is absolutely perfect for a make-ahead lunch — I actually will take the filling and separate out 4 portions with the toppings on the side — and then all I have to do in the morning is heat a whole wheat pita and pack it all together!

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe to newsletter

Copyright 2019 The Picky Eater. All rights reserved.