Lemon-Herb Roasted Chickpea & Quinoa Bowls

How to Make Lemon-Herb Roasted Chickpea & Quinoa Bowls

Total time: 40 min · Yields 4 servings

1. 1

   Roast the Chickpeas

   Preheat your oven to 200°C (400°F). Toss the dried chickpeas with olive oil, paprika, cumin, and salt on a large baking sheet. Spread them in a single layer and roast for 20-25 minutes until golden and slightly crisp, shaking the pan halfway through.

2. 2

   Cook the Quinoa

   While chickpeas roast, combine quinoa and water/broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.

3. 3

   Prepare the Dressing

   In a small bowl, whisk together the tahini, lemon juice, minced garlic, and sweetener. Gradually add warm water one tablespoon at a time, whisking constantly until the dressing reaches a smooth, pourable consistency.

4. 4

   Assemble the Bowls

   Divide the cooked quinoa among four bowls. Top with a generous scoop of roasted chickpeas, tomatoes, cucumber, bell pepper, and red onion. Sprinkle with crumbled feta and fresh parsley.

5. 5

   Final Garnish

   Drizzle the lemon tahini dressing over each bowl just before serving. Finish with a crack of black pepper if desired.