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Spicy Chickpea and Quinoa Bowls

Nutritions per Serving

400kcal Calories
18g Protein
9g Fat
65g Carbs

Ingredients for 4 servings

1 cup quinoa (rinsed)
2 cups water
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp chili powder (adjust to taste)
Salt and pepper to taste
1 cup cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
2 avocados, diced
1/4 cup tahini
2 tbsp lemon juice
1 garlic clove, minced
2-4 tbsp water (to thin the dressing)

Instructions

In a medium saucepan, bring 2 cups of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
While the quinoa cooks, preheat the oven to 400°F (200°C). Toss chickpeas with olive oil, smoked paprika, ground cumin, chili powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until crispy.
In a small bowl, whisk together tahini, lemon juice, minced garlic, and water to create the dressing. Adjust the consistency with water and season with salt to taste.
To assemble the bowls, divide the cooked quinoa among four bowls. Top with roasted chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and avocado.
Drizzle with the lemon tahini dressing and add any of the optional add-ons as desired.

Optional Add-ons

Feta cheese crumbles
Sliced jalapeños for extra heat
A sprinkle of sesame seeds

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