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- 1 can (15 oz) chickpeas, drained and rinsed - 1 cup quinoa - 2 cups vegetable broth (or water) - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper, to taste - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 bell pepper, diced - 1 avocado, sliced - 1/4 cup fresh parsley, chopped - 3 tablespoons tahini - 2 tablespoons lemon juice - Water, as needed for tahini dressing

Crispy Chickpea Bowls with Tahini Dressing

Discover the joy of plant-based eating with Crunchy Chickpea Bliss Bowls! This nutritious recipe is a delightful combination of roasted chickpeas, fluffy quinoa, and fresh veggies, all topped with a creamy tahini dressing. Perfect for lunch or dinner, it's a satisfying meal rich in protein and fiber. Customize it with your favorite ingredients to suit your taste. Enjoy the vibrant flavors and health benefits that this bowl brings to your table!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon ground cumin

Salt and pepper, to taste

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 cucumber, diced

1 avocado, sliced

Fresh parsley, chopped (for garnish)

For the Tahini Dressing:

1/4 cup tahini

2 tablespoons lemon juice

1 clove garlic, minced

Water (to thin, as needed)

Salt, to taste

Instructions
 

Prepare the Chickpeas:

    - Preheat your oven to 400°F (200°C).

      - Spread the drained chickpeas on a clean kitchen towel and gently pat dry to remove excess moisture. This will help them crisp up in the oven.

        - In a large bowl, combine the chickpeas, olive oil, smoked paprika, garlic powder, ground cumin, salt, and pepper. Toss until the chickpeas are well-coated.

          - Spread the seasoned chickpeas evenly on a baking sheet lined with parchment paper. Roast them in the preheated oven for 25-30 minutes, shaking the pan halfway through, until golden and crispy.

            Cook the Quinoa:

              - While the chickpeas are roasting, bring the vegetable broth (or water) to a boil in a medium saucepan.

                - Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and has absorbed all the liquid. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork.

                  Make the Tahini Dressing:

                    - In a small bowl, whisk together tahini, lemon juice, minced garlic, and a pinch of salt. Gradually add water, whisking until you reach your desired consistency (it should be pourable). Adjust the seasoning, adding more salt or lemon juice if necessary.

                      Assemble the Bowls:

                        - Divide the fluffy quinoa among serving bowls. Top each bowl with roasted chickpeas, cherry tomatoes, cucumber, and sliced avocado.

                          - Drizzle generously with tahini dressing and garnish with fresh parsley.

                            Serve:

                              - Serve immediately and enjoy the delightful combination of crispy chickpeas, fresh veggies, and creamy tahini!

                                Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings