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5 from 1 vote

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