Description
A delicious and nutritious chickpea quinoa bowl topped with fresh vegetables and a creamy tahini lemon sauce.
Ingredients
Scale
- 1 can cooked chickpeas (drained and rinsed)
- 1 cup quinoa (rinsed)
- 1 cucumber (diced)
- 1 radish (sliced thin)
- 1 bell pepper (any color, chopped)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup lemon juice (freshly squeezed)
- 1/4 cup tahini (sesame seed paste)
- 2 cloves garlic (minced)
- 2 tbsp olive oil (for roasting)
- 1/2 tsp cumin (optional, for chickpeas)
- Salt and pepper to taste
Instructions
- Preheat your oven to 200°C (400°F). Spread the drained chickpeas on a baking sheet, toss with olive oil, cumin, salt, and pepper. Roast for 20-25 minutes until crispy and golden, shaking the pan halfway through to ensure even crispness.
- While the chickpeas roast, rinse the quinoa under cold water, then cook in a saucepan with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy and tender. Fluff with a fork and set aside.
- Chop the cucumber into small cubes, thinly slice the radishes, and dice the bell pepper. Place all chopped vegetables in a bowl and set aside for assembling.
- In a small bowl, whisk together the tahini, lemon juice, minced garlic, and a pinch of salt. Add water a teaspoon at a time until the sauce reaches a smooth, drizzly consistency. Taste and adjust acidity if needed.
- Once the chickpeas are crispy, remove them from the oven and let them cool slightly. They should be crisp and aromatic.
- Assemble the bowls by dividing the cooked quinoa among four bowls as a base. Arrange the chopped vegetables on top in sections or mixed for a colorful presentation.
- Scatter the crispy roasted chickpeas over the vegetables and grains.
- Drizzle the tahini lemon sauce generously over each bowl, letting it pool slightly for flavor.
- Finish by sprinkling chopped parsley over the bowls for a fresh herbal touch.
- Serve immediately to enjoy the contrast of crunchy chickpeas, crisp vegetables, and creamy tahini sauce. Dig in and savor the vibrant textures and flavors!
Notes
- This recipe is perfect for meal prep as it can be stored in the refrigerator.
- Feel free to customize the vegetables based on your preferences or what’s in season.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting, Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg