Crispy Chickpea Bowls with Lemon Herb Quinoa and Tahini Cucumber Dressing

Ingredients

• •1 cup quinoa, rinsed
• •2 cups vegetable broth or water
• •1 can (15 oz) chickpeas, drained and rinsed
• •1 tablespoon olive oil
• •1 teaspoon smoked paprika
• •1 teaspoon garlic powder
• •1 teaspoon ground cumin
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •1/2 cucumber, diced
• •1/4 cup fresh parsley, chopped
• •1/4 cup fresh dill, chopped
• •2 tablespoons fresh mint, chopped
• •1 lemon, zested and juiced
• •1/4 cup tahini
• •2 tablespoons water (or more to thin dressing)
• •1 clove garlic, minced
• •1 tablespoon maple syrup or honey
• •Mixed greens, for serving

Instructions

1. 1

   Rinse the quinoa under cold water. Add it to a saucepan with the vegetable broth or water and bring to a boil.

2. 2

   Reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is tender and liquid is absorbed. Fluff with a fork and let it cool slightly.

3. 3

   Preheat the oven to 400°F (200°C).

4. 4

   In a bowl, toss the chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper.

5. 5

   Spread the chickpeas evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through, until crispy.

6. 6

   In a small bowl, whisk together tahini, lemon juice, water, minced garlic, and maple syrup. Add more water to thin to desired consistency.

7. 7

   In a large bowl, combine the cooked quinoa, cucumber, parsley, dill, mint, and lemon zest. Drizzle with a little lemon juice and toss to combine.

8. 8

   To assemble, divide the mixed greens among bowls. Top with the quinoa mixture, roasted chickpeas, and a generous drizzle of the tahini cucumber dressing.

9. 9

   Serve immediately and enjoy!